Young, enthusiastic and very talented, 27 year old Nelson Manabele, our new Executive Chef, is proving to be a genuine asset to the Bahia Mar team.
One of five children born and schooled in Maputo, Nelson was unable to go to university and so chose to attend the Hotel School Andalucia in Maputo where he studied for 18 months.
A six-month kitchen practical followed his training which he served at the Pestana Rovuma Hotel
and Conference Centre, also in Maputo.
Spending the next year assisting his businessman father provided an insight into commercial enterprise, but the kitchen was calling! A cousin associated with the tourism industry put Nelson’s name forward for a position as commis chef at the famous Azura Lodge on Benguerra Island
where he worked under a South African trained chef. “I learned a lot from Chef Mika” Nelson explains and my two years there provided a great opportunity for growth”.
The lights of the mainland beckoned however and, hearing about Bahia Mar, he sent his CV to Susana Vidal, the General Manager applying for a commis chef position and was appointed!
“Chef Dalida taught me so much, particularly about systems and controls” Nelson says “her protocols are still being implemented here and many of her special dishes remain on the menu”. When Dalida left Nelson was approached to fill the position of Executive Chef on a trial basis and three, successful, mouthwatering months later, he was officially appointed in that capacity on 1st October.
Supported by his enthusiastic team Nelson loves cooking seafood, curries and traditional dishes using an array of spices. A particular favourite is Caril de Amendoim Frango - Chicken peanut curry!
Please don't hesitate to ask for Nelson if there are any aspects of a dish that you wish to chat to him about. Friendly and gregarious he will be delighted to share his knowledge with you.