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David Gache has been appointed as executive chef at the beachfront, 245-room Ritz-Carlton, Bahrain Hotel & Spa overseeing a team of 100 skilled chefs.

As former executive chef from 2006 to 2008 at Le Royal Meridien Plaza Athenee Bangkok, Chef David had the opportunity to win the 'Best French Modern Fine Dinning' award for two consecutive years and repositioned the hotel as the biggest convention centre in Bangkok.

Chef David also brings with him an extensive international background from working in the Middle East, Thailand, Indonesia, England, France and Switzerland and culinary skills which have been crafted since he started his career 17 years ago.

He said: "The Ritz-Carlton is truly special with its eight restaurants, bars and lounges. We offer a very diverse dining concept from Indian to Italian fare, from innovative steak and Wagyu beef to modern healthy cuisine, while striving to create service excellence and culinary experience, which goes beyond the meal and becomes a personal and engaged relationship between our guests and us.

"Our guests come for the experience and are looking for something that delights not only their taste buds but gives them the feeling of a dining adventure in a truly unique setting."

Chef David is the proud winner of many awards including the 1997 Culinary Award London. A native of France, Chef David holds a degree as BEP de Cuisinier. He also enjoys cooking for his wife and two children.

General manager Bernard N Viola, said he was delighted to welcome Chef David into his team.

Today Chef David offers GulfWeekly readers the opportunity to cook one of his favourite recipes.

Wild mushroom ravioli

Ingredients

30gm Shitake mushrooms

30gm Crpe mushrooms

30gm King oyster mushrooms

20gm Shallots

10gm Garlic

250gm Whipped cream

100gm Ricotta cheese

50gm Baby artichokes

5gm Italian basil

5gm Parsley

5gm Dill

5gm Celery leaves

100gm Parmesan cheese

Herb oil

Fresh pasta as required

Milk for emulsion

Method

Cook all the mushrooms with cream and reduce the cream.

Mix the mushrooms with the ricotta cheese.

Mix all the herbs together like a salad.

Boil the milk and the parmesan together.

SautŽ mushroom and baby artichoke.