At Al Baleed Resort Salalah by Anantara, executive chef Massimiliano Ascione reveals how he transforms Salalah’s freshest seafood, fruits, herbs and spices into unforgettable dining moments. With over 20 years’ international experience, he combines Italian techniques, local inspiration and meticulous attention to detail to craft dishes that linger, leaving guests with authentic, world-class culinary memories.
How do you weave the rich flavors of Salalah into dishes that leave guests talking long after their meal?
With over two decades of international experience, I have learned that every place, city and country holds its own unique culinary rhythm.
Meanwhile, in Salalah, I have discovered that freshness truly is the soul of every creation, guiding every dish I craft carefully. Fruits, herbs, spices and the daily catch from the sea – local ingredients consistently define my approach. Therefore, I integrate them with Mediterranean techniques, while maintaining authenticity and balance across every dish. For example, a touch of coconut with seafood or handmade pasta enriched with local herbs perfectly reflects both my Italian roots and Salalah’s abundant vibrancy. Ultimately, my goal is for guests to genuinely experience the essence of this land through flavorful dishes.
Which Omani ingredients or traditions have surprised you most and sparked your most inventive creations?
I am familiar with Omani ingredients, yet their exceptional freshness and intensity here in Salalah consistently provide exciting new opportunities for creativity. For instance, our signature dish, tagliolini with local lobster, topped with grating of dried lime, perfectly captures Italian finesse. Moreover, discovering how these elements harmonize has reignited my passion for innovation while simultaneously deepening my respect for the region’s culinary traditions.
How do you inspire your team to explore local flavors while delivering world-class, unforgettable dining experiences?
I encourage my team to visit local markets and meet farmers and fishermen, thereby fully understanding the story behind every ingredient. Respecting the ingredient remains at the heart of my philosophy, ensuring dishes stay simple, elegant and exceptional. Through regular tastings, workshops and discussions, I guide my chefs to merge local inspiration with global culinary techniques for creativity. As a result, the team is driven not only by precision but also by purpose.
When guests leave your restaurant, what slice of Salalah’s story do you hope lingers on their palate?
When guests leave, I hope they carry with them the soul of Salalah. Furthermore, every dish is designed intentionally to mirror that unique identity. If guests leave feeling they have not only tasted but truly experienced Salalah’s heart, my team and I have succeeded completely. Ultimately, our goal is to create an indelible memory for guests, ensuring the experience resonates long after the meal.
