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Hansar Samui Supports Thailand’s Royal Projects In Addition To Own Organic Garden For Freshest Ingredients

October 31, 2013 Destination Thailand No Comments Email Email

Hansar Samui’s Executive Chef Stephen Dion has always had a passionate commitment to use only the freshest high quality ingredients in his cuisine.  In addition to sourcing top quality produce in Australia, Europe and North America, he uses fruit and vegetables from the hotel’s organic garden and is a huge supporter of Thailand’s Royal Projects.

Now famous globally for their world class produce, the Royal Projects were initiated by His Majesty King Bhumibol Adulyadej in 1969 to encourage hill-tribe villagers to shift from the cultivation of opium poppies to alternative crops and has become a hugely successful highland agricultural development center.

As a learning center the Royal Projects provided education to hill-tribe people to improve the quality of their lives and promoted settlement in certain areas rather than move from place to place.  It also discouraged the practice of shifting cultivation and methods of slash and burn, thereby conserving Hansar Harvestwatershed areas.

Currently the Royal Project Foundation supports more than 100,000 people in 36 projects in 5 provinces including Chiang Mai, Chiang Rai, Phayao, Lamphun and Mae Hong Son.  The projects are run by permanent staff, officials from various Government agencies, volunteers, farmers, and tribal groups, mainly Hmong, Yao, Karen, Lahu, Akha Lisu and Chinese Haw.

In the coming months, the Royal Projects will be introducing a Chefs Herb Garden and a select group of Chefs from various hotels in Thailand will be invited to visit personally select herbs of their choice for use in their cuisine.

“It is a great honor to be one of the Chefs invited to visit the Royal Projects which are truly inspiring.  We are blessed to have such a world class facility where we can source superior produce within Thailand; supporting local producers and reduce costs of importing produce from overseas, without compromising on quality.  We are very proud to support the Royal Projects”, said Chef Dion.

Produce from the hotel’s organic garden is used in hotel cuisine and in the cooking classes for guests and in addition, once harvested, is sold locally to raise funds for the hotel’s ongoing CSR projects for local schools and to help the less fortunate.


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