A Culinary Week of Gourmet Treats at Six Senses Yao Noi

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SIX SENSES YAO NOI is pulling out all the stops for a feature-filled Culinary Week from Feb. 21 through March 3 with a number of specially-planned food and wine events.

In addition to three hosted events with Michelin-starred Celebrity Chef Jesper Koch, there will be wine-matching dinners with organic-inspired European-style degustation cuisine, Indian dishes being featured and Chef’s Table dining with the resort’s Executive Chef Anthony Reynolds presenting personalized dinner experiences.

These dinners will be accompanied with matching wines selected by the resort’s sommelier, which are also offered together with meals throughout the resort.

One of many highlights will be an organic farm-inspired dinner to be held in Garden Sala of the Dining Room, hosted by Senior Chef de Cuisine Jim Driskell, who has a wide range of experience in organic farming.

In addition to these gourmet experiences, the expert beverages team, headed by Executive Sommelier Christian Maier, will present educational wine-tasting events paired with Thai food or cheese selections and will also host Wine Games, with great wines and delicious food set against the backdrop of Phang Nga Bay.

Christian, who originally comes from Alsace, spent his formative years in Europe, working in celebrated Michelin-starred restaurants in both France and the United Kingdom, and has spent the past 15 years living in Australia, working in several of Melbourne’s most celebrated restaurants as sommelier.

“We are delighted to offer this week of culinary highlights in February,” said Anthony Reynolds, executive chef at Six Senses Yao Noi. “Our team has planned wonderful menus of edible memories. In addition to the gourmet experiences, our guests will have the unique opportunity to discover more about a vast variety of wines while having an entertaining time.”

In praising Chef Jesper, Chef Anthony added, “Following his visit to our resort, on vacation one year ago, Chef Jesper asked to come back to Six Senses to cook with our team after experiencing the unique and preserved original culture of the island.”

About jimcarr

Freelance writer and blogger, associate editor of Spa Canada Magazine,
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