James Knight-Pacheco is new Chef de Cuisine at the luxury Six Senses Zighy Bay. James will be responsible for the new culinary experience at Sense on the Edge, the restaurants fine dining mountain – top restaurant.
James has introduced a new menu concept at Sense on the Edge based on international recipes and integrating rich Arabic spices fresh from the resorts Organic garden. Guests will be able to choose from three or five courses which consist of dishes such as Arabic spiced roasted scallops, almond and pine nut crumble, cauliflower and apple with pomegranate kernels.
Before Zighy Bay, James was the head chef for Assemblage based in London, where he was responsible for successfully creating a desirable menu and restaurant concept. Prior to this he held the position of Demi Chef du Parti at Le Manoir Aux Quat’Saissons, the two star Michelin restaurant and hotel, in Oxfordshire.
James Knight-Pacheco said: “I am deeply looking forward to becoming a part of the Sense on the Edge culinary team. My food is inventive, progressive and intelligent; combining customer desire with industry knowledge. Working with the culinary team at Sense on the Edge will allow me grow and keep guests returning for an inimitable experience.”
Six Senses Zighy Bay is an Omani style resort set in spectacular landscape on the remote Musandam Peninsula. Just a 90 minute transfer from Dubai, an accessible yet exotic mid haul destination. Guest arrival options include a speedboat ride into the resort’s new marina, by 4X4 over the rugged mountain top or by air in tandem with the resort’s professional in house paraglider. 82 rustic stone villas with private swimming pools, offering personal butlers service on a secluded 1.6km sandy white beach with panoramic views of the crystal clear Gulf of Oman.
For further information, visit sixsenses.com/SixSensesZighyBay
