Following the tremendous success of the ‘When Five Chefs Play with Black Diamonds” event at the Napasai by Orient Express & L’arbre a’ Truffle, French specialist on Thursday 14th of November the five chefs who took part in the event are coming back together to stage another evening of gastronomic delights this time at the Intercontinental Resort.
The event will take place at the Flames restaurant at the Intercontinental Samui on the 16th of December starting from 7pm. The menu is a seven course dinner with a wood fried cooking theme.
The chefs taking part in this very special event are Chef Luke of the InterContinental, Chef Gilles of the Napasai, Chef Konrad from the Conrad Koh Samui, Chef Sebastian from the Red Snapper and Chef Azizs from The Scent and Peace Resort.
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.
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.
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.
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 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.
The menu starts with a tease of smoked eggplant, burnt chili, BBQ Parma ham, crunch pork peanut butter on a cracker from Luke, then its Tiger prawn tandoori, mango chutney and pumpkin hummus from Chef Sebastien, followed by white snapper marinated in honey and soy, charcoal gilled and caramelized from Chef Gilles, then sweet and our greens, grilled baby gem and Teriyaki vegetables from Chef Konrad, the main course is a charcoal fillet of Australian rib eye, porcini puree, crispy baby spinach and wooed oven roasted garden beet and carrots from Chef Aziz followed by Camembert, BBQ, garlic focaccia from Chef’s Gilles, Sebastien and Aziz and then baked in the wood fired oven apple tart with vanilla bean ice cream on coriander sand from Chef Luke. The kiss goodnight will be marshmallow skewers to grill on the open fire!
The event is aimed to introduce island residents to discover the lost side of the island by providing top class cuisine for island gourmands.
The net price in only 1500 baht net, booking is essential as the seats are limited to 50. To book your place at this wood fired cooking extravaganza call 077 429100Stay updated with Samui Times by following us on Facebook.
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