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Chef's Conference with Six Senses Flair

5 July 2002

Six Senses Hotels, Resorts & Spas, the operator of unique luxury hotels and resorts in Asia to hold a conference for the Executive Chefs of its properties, with the flair for which the group is renowned.

The conference, to be held at the acclaimed Soneva Fushi Resort and Spa, Maldives from September 6 through 9, 2002, will highlight the balance between intelligent luxury and cuisine, with the conference opening address being delivered by Sonu Shivdasani - Chairman and CEO of Six Senses.

In addition to Six Senses participants, there will be several noted guests:

David Laris - Executive Chef of Mezzo, one of Europe's largest restaurants and Conran's flag-ship in Soho where he directs a team of over 50 chefs. Australian born David spent six years in Asia where he became renowned for his modern flair and his ability to take classic dishes and combine them with new and unusual ingredients, but never compromising on quality.

Jeffrey Benson - London-based Wine Master who, amongst his many facets, lectures around the world on subjects ranging from wine appreciation, how to taste, matching food and wine, and wine growing regions of the world. He has written several books and many articles on food, wine and travel and is a frequent guest on television and radio programmes. Jeffrey also acts as a wine consultant for various organisations, including Six Senses.

Six Senses' Area Spa Manager South East Asia together with an invited consultant will present a focus on Spa Cuisine. Specific dishes are included in all Six Senses restaurant menus to support the Six Senses Spas at all properties.

The conference's special project will be the planning of a Six Senses Cookbook that will represent specialties of all hotels and will reflect the regional cuisine of each location, from Vietnam to Thailand and the Maldives. The book is in response to many guest requests for recipes of favorite dishes and will be distributed through bookshops and Six Senses offices worldwide, as well as resort gift shops and on-line.

Not only will conference attendees enjoy the delicious products of their labour, but guests of Soneva Fushi will also have the opportunity to sample the culinary skills at dinner on the last night of the conference. All Six Senses Chefs under the direction of Davis Laris, will create a memorable tribute to modern cuisine.

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