From its launch in 1995, Six Senses Hotel Resorts Spas has stood out for its commitment to sustainable practices, proving guests don’t have to compromise on the luxury they expect from a high-end resort. To continue this effort and show visitors that eco-friendly can be fabulous, they’ve added some culinary experiences to Six Senses Yao Noi’s event calendar in October. Michelin-starred Chef Anthony Demetre will go to the property, located along Thailand’s Phang Nga Bay, from October 20-22, 2013 for exclusive demonstrations on how to use chemical-free foods from the resort’s own gardens and organic produce from local markets to make memorable and deliciously fresh dishes.
October 20:Up to 20 guests of Six Senses Yao Noi will travel by long tail boat and tuk-tuk to fish farms and markets to shop for ingredients. Upon returning, Chef Anthony will serve them a three-course meal with wine pairings as they gaze out onto Phang Nga Bay on the hilltop reserve (THB 2,600/USD $84 per person).
October 21: A five-course meal will be served to 12 diners highlighting certain food allergies that so many people encounter today and learn how chemically modified products could be the reason for such widespread issues (THB 3,000/USD $96 per person).
October 22: The final event gives 24 guests an opportunity to sit down with Chef Anthony and pick his brain on sustainable, healthy eating. Taking place in the cooking school above the hotel’s dining room, the group will sip on Champagne while savoring a four-course dinner prepared by the Six Senses culinary team (THB 3,000/USD $96 per person).
All Six Senses properties grow organic gardens that their restaurants use to create beautiful dishes for discerning guests worldwide. Six Senses Laamu in the Maldives even provides a dining experience that brings guests literally into the thick of it. With a twist on the ever-popular farm-to-table trend, their signature restaurant LEAF offers a table-to-farm meal set right above the organic garden that they will be eating from, along with the items sources from Maldivian fishermen and farmers.