Four Seasons Resort Koh Samui Welcomes New Executive Chef Alex Gares (Thaïlande)
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Four Seasons Resort Koh Samui Welcomes New Executive Chef Alex Gares (Thaïlande)
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Catégorie : Asie Pacifique - Thaïlande - Carrières
- Gastronomie
- Nominations - Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 03-11-2011
Bringing a touch of Spanish flair, creativity and experience from some of the world's finest kitchens to the island.
Four Seasons Resort Koh Samui is delighted to welcome Alex Gares as Executive Chef. Having grown up near the coast in northern Spain, Gares is no stranger to the ocean. And aside from cooking, he considers the ocean to be one of his main loves.
Bringing with him a healthy dose of Spanish flair and creativity, along with experience of working in the kitchens of some of the world’s best restaurants, Gares is very excited about learning what Samui and Thailand have to offer the chef and foodie. And he’s putting this love of discovering new types of food to good use, ensuring that he tries everything that comes his way, whether it’s a bowl of freshly cooked steaming noodles, local delicacies in the market, or snacks at a street food stall. “On days off I really love to go to markets, to look at the products on sale, and to think about how I might be able to use them for that day’s lunch or dinner.”
Gares knew that he wanted to become a chef as a child. “Even from a very early age, I was always saying that I’d be a cook when I grew up. My mother still reminds me of a dish I cooked for her when I was eleven years old – she remembers exactly how the duck tasted to this day.”
Gares has been working as an Executive Chef for eight years, and has a wealth of experience garnered during stages and stints at countless Michelin-starred restaurants throughout Spain, including the legendary el Bulli, Celler de Can Roca, Mugaritz, and many more besides. He’s also had the opportunity to experience many different elements of hotel food and beverage, managing everything from breakfast orders to food festivals to fine dining, as well as being invited to participate in numerous high-profile culinary events, including most recently catering a cocktail reception for Scuderia Ferrari at the 2011 Singapore Formula 1 race.
It’s these experiences, and his travels and subsequent food discoveries, that keep him inspired and assist his creativity. “I don’t think you can ever class one particular cuisine as being the ‘best in the world.’ You can make amazing food discoveries everywhere, from Thailand to Spain, from India to Japan.”
In his new role, he oversees Lan Tania and Pla Pla restaurants as well as Beach Bar, in-villa dining and event catering at the Resort.
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