Six Senses Yao Noi is thrilled to announce the visit of internationally acclaimed three Michelin starred Chef Juan Amador and his protégé, Christophe Lerouy, in January 2016.
Being one of the most exceptional international chefs, it is an honor for the resort to welcome Chef Juan for the three dinners on January 9, 11 and 13.
Juan Amador is one of the most outstanding three Michelin starred chefs in the world. For him, cooking is pure passion and like no other he shapes the world of flavors and pioneers the highest culinary arts. The incomparable craft that results is from his Spanish temperament and his German precision that makes him inimitable. For Juan, the gathering for dinner means the true soul of food, where not only friends and food come together but it transforms into an unforgettable experience. Soul, which translated is alma in Spanish, is the name of his brand new restaurant based in Singapore.
Within a relaxed and casual atmosphere, Alma combines Spanish-European cuisine with Asian influences: down to earth, authentic dishes, prepared by easy recipes, with the best ingredients and with Juan’s uncompromising devotion.
Executive Chef Anthony Reynolds of Six Senses Yao Noi said, “We are excited to host Chef Juan with his rare culinary gifts and sincere passion. His approach of creating authentic and down-to- earth dishes complements Six Senses core philosophies of sustainability and organic food. My team and I are excited to have Chef Juan and Chef Christophe with us and we are looking forward to three exciting gourmet events which will celebrate excellent food.”
The three dinners are scheduled for January 9, 11, and 13, 2016. Guests wishing to join these dinners should make reservations in advance, or upon arrival at the resort through their butler. A maximum of 20 guests will be welcomed at each dinner event. The first event will be a three- course pool side dinner including an open selection of wine priced at USD 100 per guest. The two dinners that follow, are each a special four-course degustation dinner at USD 85 per person excluding wine or USD 125 with paired wine.
For additional details, please contact Executive Chef Anthony Reynolds by email at firstname.lastname@example.org.