dcsimg New Culinary Heights - Six Senses Zighy Bay, Oman

New Culinary Heights - Six Senses Zighy Bay, Oman

SSZGB Chef Timothy

New Culinary Heights

Timothy Goddard leads the brigade

Tim joins Six Senses Zighy Bay and provides a wealth of experience gained over two decades associated with hotels across the globe.

Tim’s professional culinary skills extend to designing and constructing innovative menus together with a generous personality and excellent guest and media relations skills. His intimate knowledge of many cuisines assists him in training and inspiring the culinary hosts of Six Senses Zighy Bay, aided by his positive approach.

Chef Goddard remarked, “I am very excited to be working on wide range of projects with the group globally and of course at Six Senses Zighy Bay. Six Senses is at the forefront of sustainable, nutritional and personalized hospitality; this is our DNA and what positions us as being one of the most dynamic hotel group in the world. The healthy, respectful, eco conscious approach to lifestyle is refreshing, with this philosophy setting leading-edge standards in the hotel sector and contributing to what makes us proud to be Six Senses hosts”.

Six Senses Zighy Bay is already introducing innovative dining experiences for guests. The modernity of Arabic cuisine at Sense on the Edge is drawing on local inspiration from Oman together with French Lebanese, plus also finding reference points from the old Persian silk road routes in Turkey and Iran. These aspects are then translated to culinary techniques, flavors and ingredients for modern fine dining encounters perched on the rocky mountain outcrops of the area; creating the hallmarks of memorable dining.

The team at Six Senses Zighy Bay is relishing in this project after extensive research of Arabic home kitchens, souk’s, local farms and some the world’s top Arabic restaurants in the region and around the world in preparation create a very special take on Middle Eastern cuisine. 

At Sense on the Edge guests can expect to see exciting dishes such as Saffron Pearls with Orange Blossom and Lavender, Shish Tawook Mousseline, Camel and Fig Affogato, Crispy Karak Pork Belly with Carmel Miso, Freekeh and Black Quinoa Foie Gras with Kimchii of Strawberries. With a culinary team that brings vast experience from Japan, China, South East Asia, America, Australia and Turkey, diners can expect the unexpected and get their senses ready for a globalized Modern Arabic fine dining approach - literally on the edge.

Aaron McGrath, general manager at Six Senses Zighy Bay said, “We’re excited to have Tim on board. With his experience in food and beverage and passion in providing sustainability through all areas, we believe that he is a great asset to the team and will bring our culinary team to even greater heights.”

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