Among the Phang-Nga Bay destination picks from Derani Yachts, Six Senses Yao Noi offers stunning views and outstanding dining.
With three exclusive events from 20th through 23rd October 2013 this marine a for boating people hosts its latest top international guest chef, Michelin-starred Chef Anthony Demetre.
Chef-patron of London’s Arbutus, Wild Honey and Les Deux Salons, Anthony Demetre is surely one of the most accepted andtalented chefs working in Britain right now. After receiving his first Michelin Star in 2000 he opened Arbutus, which won many prestigious awards and universal praise for its excellent food and its casual, non-tablecloth approach to fine dining.
The scheduled events are much more than enjoying great food prepared by a great chef. They invite participation by guests, who may accompany Chef Anthony as he shops for the freshest ingredients at a local fish farm and marketplace, travelling by long tail boat and tuk-tuk. Shopping has never been such a wonderful experience as ingredients for the communal dinner to be held on the first evening, are selected.
The second event at the Chef’s Table will focus on specific food intolerances and allergies experienced in modern society, where chemically enhanced food production methods could be responsible for food issues of which many people are affected. The chef’s mouthwatering dinner will follow the resort’s concept of offering fresh, local and chemical free food straight from the organic gardens.
This is the perfect synergy between the sustainable and organic approach of the resort and Chef Anthony’s food concept of casual, healthy food. So apart from an excellent dinner, there is an educational aspect for guests who are concerned about their long-term health. He will work closely with the resort’s Executive Chef, Anthony Reynolds and his team.
Accolades come thick and fast for Chef Anthony. Giles Coren, British food critic and TV presenter, said of him “Anthony weaves his slow cook magic and straddles better than anyone else the boundary between new techniques and old recipes”.
Jay Rayner, British Journalist, wrote “There are lots of things to get excited about at Arbutus. Great ingredients put together with intelligence and taste; a kitchen, which knows how to make the best use of the best ingredients”.
General Manager of Six Senses Yao Noi Manish Puri says, “We are thrilled and excited to have chef Anthony with us and are looking forward to having three exciting gourmet events lined up with some simple and truthful yet excellent food experiences.”
At the exclusive Hilltop Reserve, with its infinity pool and panoramic views over Phang Nga Bay’s limestone outcrops and islets, Chef Anthony will host a three-course dinner paired with different wines with each course. In the afternoon guests will source the ingredients directly from the local island and a fish farm. Maximum 20 guests. Three course menu including wine at THB 2,600 per person.
A very interactive chefs table, that will certainly create great memories, given by Chef Anthony. Throughout this unique five-course menu the guests will learn a lot about the food and Chef Anthony.
On focus will be food intolerance/allergies and how to counteract this with healthy, local and chemical free food.
Limited to 12 guests only, this dinner will require early advance bookings.
Five course menu at THB 3,000 per person.
Have a glass of champagne with Chef Anthony at Six Senese Yao Noi’s cooking school above our Dining Room and then enjoy a special 4-course degustation dinner created by the Six Senses kitchen team under the direction of Chef Thomas.
Maximum 24 guests. Four course degustation menu including a champagne welcome drink THB 3,000 per person.
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