Michael Mulas Email and Phone Number

I was born in Sardinia , a small Italian island wet by the Mediterranean water in which we are lucky of having amazing nature and food products.With me was born also my passion for food and for the kitchen…I grew up learning how to cultivate the vineyard, fruits and vegetables with my father, a great wine producer who gave me his great passions not only for its wine but also for olive oil and for the breeding of animals. Since a child I learned to cook the fantastic products of our land and our sea following the traditions of my grandparents and all my relatives.Started working as a chef in several Italian Fine dining restaurants at the age of 16 and professional culinary diploma graduation in 2014. Left my island at the age of 22 to go to the UK for studying English and discover the English and Scottish cuisine. Worked in prestigious restaurants and luxury hotels such as The Blysthwood square hotel in Glasgow (5 star hotel and 2 rosettes e Michelin guide) and in the amazing Isle of Skye with the big VIP chef MARCELLO TULLY(http://www.greatbritishchefs.com/chefs/marcello-tully) who were the ALBERT ROUXs protégé at le CHEZ ROUX,LE GAVROCHE,ROUX BRITANNIA, now head chef of the Kinloch Lodge ( http://kinloch-lodge.co.uk ), 4 star luxury hotel restaurant with 3 rosettes and a Michelin star in the amazing isle of Skye in Scotland, owned from the famous Lady Claire Macdonald best loved cookery writer in Scotland.In 2017 and Joined Marriott and Starwood in the amazing Resort of Sheraton Maldives, created the menu in the Italian restaurant and been in charge of the Seafood fine dining restaurant.I am extremely skilled at putting my own stamp on traditional and fusion dishes, creating new combinations and experimenting with new flavours.Joined the preopening team of Al Manara, Saraya Aqaba, A luxury collection hotel as a Chef de cuisine in charge of the main kitchen, Private dining and mediterranean all day dining restaurant.