Chef Alan brings more than 24 years of culinary experience to the pre-opening team at Eastin Grand Hotel Sathorn Bangkok. Since the hotel is scheduled to open its doors in January 2012, some of his upcoming plans include creating culinary delights for The Glass House, an all-day dining outlet and Azure, a fine Mediterranean restaurant and surpassing culinary norms and pushing the restaurants in the hotel to be “must-try” dining destinations.
Starting as an apprentice, it took him seven years to rise up the ranks and assume the position of executive chef at La Bouffe Restaurant in London. Over two decades, Alan has obtained professional cooking and kitchen management experience that has been rewarded with many accolades, such as including The Swag & Tails restaurant in London to being introduced into the Michelin Guide in 1998.
He has detailed familiarity with various international cuisines including European, Asian and African and has worked as executive chef at many luxury properties such as Four Seasons Fairways at Quinta do Lago, Portugal, Jnane Tamsna Hotel at Marrakech, Morocco and Kempinski Zamani Hotel on Zanzibar Island, Tanzania.
Chef Alan also specializes in health and spa cuisine, having worked with KX Gym – Chelsea, England’s most exclusive club as executive chef and In:spa Retreats as retreat chef for seven years. Some of the club’s members include Kylie Minogue, Gwyneth Paltrow, Hugh Grant, Natalie Imbruglia and SEAL.
“We welcome Chef Alan to our team here in Bangkok and are confident that with his rich background and versatile knowledge along with his passion in creating cutting edge culinary experiences we are sure to delight the palates of our guests.” Mr. Westoby says
Chef Alan says “With cooking like any other sensation in life, you never stop learning, experimenting, creating and ultimately expanding to a never ending goal of perfection. The more I have travelled the more I have realised that I am always back at the beginning-learning about the different cultures, produce, local speciality dishes and how to put my own interpretation onto the plate. The combination of locally sourced organic ingredients wherever possible, a moratorium on any artificial additives, and simply the best ingredients available serves as a phenomenal vessel for not only a memorable dining experience, but a fundamental building block to ensure one’s health and well-being, one that I hope our guests can take home with them and put their OWN interpretations on their OWN plates.”