The Napasai by Orient Express & L’arbre a’ Truffle, French specialist in truffle products are proud to present their event When 5 Chefs Play with Black Diamonds on Thursday 14th of November. The event will start with a cocktail reception at 7pm and dinner will commence in the Lai Thai Restaurant at the Napasia by Orient-Express at 7-30.
The chefs taking part in this very special event are Chef Gilles of the Napasai, Chef Konrad from the Conrad Koh Samui, Chef Sebastian from the Red Snapper, Chef Azizs from The Scent and Peace Resort and Chef Luke of the InterContinental.
Executive Chef Konrad Inghelram collaborated with the legendary Albert Roux at the Sofitel St. James in London to bring an inspirational, innovative approach to fine dining at the Conrad Koh Samui.
Originally from Belgium, Inghelram began his training in France at the Michelin-starred Au Chapon Fin before returning to his native country. There he worked as chef de partie for Filip Bogaert and T’Lauarierblad Au Vigneron, both of which hold two Michelin stars. He has worked for four different Michelin starred kitchens for a total of six Michelin stars and has a fiery passion for food that will no doubt be evident in his creative dish for this spectacular event.
Chef Gilles passion for cuisine started at a very young age. He studied at the French School of Cuisine in Cannes, did his pre-apprenticeship at the Hotel Negresco in Nice, enjoyed an apprenticeship at La Bonne Auberge in Antibes, trained at Le Cirque Restaurant in New York and took his expertise to Restaurant Michel Rostang that has two stars in the Michelin Guide, in Paris in 1990. Since then he has brought his passion for cuisine to Michelin starred restaurants around the globe and for the last four years has been delighting diners at the Napasi. His dish is the brain child of world reknowned chef Paul Bocuse who created the dish for the President of the Republic when he was awarded the Legion d’Honneur medal
Chef Gilles offers contemporary cuisine which combines his Mediterranean roots with the flavours and spices of Thailand. Using carefully selected produce is the key to all his recipes and his course at this gastronomic extravaganza will be no exception.
Originally from France Chef Sebastien Meunier and extensive experience working in Michelin rated kitchens, including the 2-star Hotel Martinez in Cannes. Hard work and dedication saw him rise to the number two spot in less than four years. He has spent time travelling and learning the culinary trades of Indonesian, Malaysian and Thai cuisines and was immediately inspired into fusing his Mediterranean roots with Asian ingredients that led to his signature style.
Chef Luke will be presenting Thai Kurobuta pork and Shitake Mushroom Truffles Blanquette, burst of robust Black Truffle Jus and Chicken Broth aux Xeres Allumettese of Wholegrain and Truffle Butter, Jasmine Pilaf Rice
Australian born Chef Luke Macleod began his love affair with the kitchen when he was only two years old when he cooked with his mum, brothers and sisters. After a childhood of ‘cookie making’ contests he went on to work with renowned French Chefs such as Alain Senderens, Pierre Gagnaire and Michel Guerard after selling everything he owned and buying a ticket to Paris.
Today he considers himself lucky to be based at the stunning InterContinental in Baan Taling Ngam with its view that is to die for. Luke takes the French techniques and cooking styles that he learnt from the masters and merges them with robust Thai flavors.
The evenings dining will culminate Black Truffle Crème Brulee with 75% Varlhoa Chocolate Vanilla, Thyme and Truffle Ice Cream from Chef Azizs
Chef Azizskandar Awang is from Malaysia and started his career as a commis cook at Hilton Hotel Petaling in Jaya in 1999, he moved to the Renaissance Palm Gardens the following year and the JW Marriot Putra Jaya Malaysia after that. His big break came in 2002 when he was accepted into the IKIP School of Hotel and Tourism with a sponsored scholarship from the Renaissance group and in 2004 he was recognized as “The Best Young Chef” in Malayisa.
After wining gold and silver medals in Malaysia and Singapore at the Golden Chef Hat & Chaine des Rotisseures competiion he found himself the Executive Chef at Karma in Samui in 2008. In 2010 he took the position of Executive Chef at Rocky’s Boutique Resort and now is the gastronomy leader for The Scent Hotel and Pease Resort. His love of the freshest ingredients and blend of French, classic and modern approach to cuisine will no doubt result in an incredible end to an evening that promises to be an unforgettable journey in fine dining.
The chefs will be creating these incredible dishes with fresh rare white and black truffles that have been flown in from Italy by Antoine Khoury of L’Arbre a Truffe, a great friend of Chef Gilles.
If you would like to take part in this gastronomic extravaganza, then hurry, spaces are limited.Facebook.
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