JOALI BEING is delighted to introduce new additions to its leadership team; Frederic Marti as the Resort Manager and Taylor-Jayne Shearman as the Executive Chef. These appointments bring in a wealth of multi-national expertise and exciting contributions to further enhance transformative journeys offered to guests.
Frederic Marti – Resort Manager
Frederic Marti was fortunate to grow up with his Catalan grandmother who used to run a hotel restaurant in Palamós, Spain. He recalls the best memories of food being prepared and the divine smell of freshly opened wines as well as his family gathering for communal feasts. As such, Frederic naturally decided to pursue a career in the hospitality industry. He was lucky to have been a part of the well-established “Le pont de la Tour” and “Le Gavroche” in London until starting as a commis waiter for a 3-star Michelin restaurant by the Roca Brothers in Girona. Hailing from France, Frederic worked at the legendary “Hôtel de Crillon” palace in Paris. London called him back to work at the Summer Lodge Country House Hotel & Restaurant. He worked with Michelin star chef James Atherton in Pollen Street Social and as a restaurant manager in the Town Hall Hotel. He also served as a Wine Director and General Manager of a pop-up, leading on to the Dorchester collection as a Beverage Director.
Frederic most recently worked at the Four Seasons Hotel Bahrain Bay as the Food and Beverage Director. He is extremely happy to take on this new journey as Resort Manager at JOALI BEING, describing the wellbeing island as a place that reflects his lifestyle. He is marathon runner, yogi, and an aficionado of meditation. “I am so happy and proud to have found my new home” says Frederic.
Taylor-Jayne Shearman – Executive Chef
Taylor-Jayne Shearman was born and raised in the Australian Snowy Mountains. Growing up with a love for the outdoors, she learned to ski at a very young age and spent hours training in the swimming pool in the summers. Taylor was awarded the distinguished, top VET (Vocational Educational Technology) student in the whole of Australia for Hospitality. She completed Certificate III Commercial Cookery at TAFE Ryde and graduated early due to advanced learning and credits.
Taylor’s professional journey started at the age of 13 when she started working part-time in various cafes and restaurants in her hometown. By the age of 16, she was working for Rick Stein at “Bannisters by the Sea” whilst completing high school. She started her apprenticeship the day she graduated and 8 months later, moved to Sydney to work for one of the largest and most prestigious restaurant groups at one of their top Sydney restaurants – Mad Cow. Taylor had worked with a number of global celebrities and A-list actors in the Turks & Caicos islands in the Caribbean, serving as a Sous Chef and Head Chef of the private estates. She worked for Como Hotels and Resorts, during which she had a remarkable achievement of being promoted to Executive Chef at the age of 25.
Taylor joined the JOALI family in 2018, where she led the restaurant concepts and contributed to the pre-opening of JOALI Maldives. Her inspiration as both a chef and a woman in the hospitality industry was ignited under the leadership of Esin Güral Argat, Vice President of Gürok Group and the visionary behind the JOALI brand. Post the pandemic, Taylor worked as an executive chef for LUX* North Male, which later transitioned to Jumeirah Maldives.
Taylor is now very fortunate to be back with her island family in JOALI BEING as the Executive Chef. She continues to aspire to mentor the future generation of chefs, especially Maldivians and females. A certified diving instructor with an immense love for the ocean, Taylor is passionate in contributing to a sustainable future whilst travelling the world and embracing different food cultures. “If you set your mind and stay focused, you can achieve anything,” says Taylor.
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