September 28 - 30, 2012 Four Seasons Tenure:
Executive Chef since 2011
Employment History:
Birthplace: Languages Spoken:
Soneva Fushi Resort & Spa, Condes de Barcelona Hotels, Restaurant Lasarte (two Michelin Stars), Hotel Le Meridien Ra Thalasso Spa, Restaurant Drolma (one Michelin Star), plus stints at numerous Michelin-starred restaurants in Spain Barcelona, Spain Catalan, Spanish, English, Italian
Alex Gares, Executive Chef Having grown up near the coast in northern Spain, Alex Gares, new Executive Chef at Four Seasons Resort Koh Samui, is no stranger to the ocean. And aside from cooking, he considers water to be one of his main loves. “When I was in the Maldives I used to take my little girl snorkeling. We’d swim alongside turtles and hundreds of colourful fish. We can’t wait to discover the waters around Samui too.” 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. I always end up buying too much.”
Four Season Samui
www.fourseasons.com/KohSamui
Theme / Cuisine
Creative cuisine with a touch of Spanish flair
September 28 - 30, 2012 Wine Dinner Friday September 28, 2012
Seats available
50 guests on long table THB 1,800 - net including wine THB 1,600 – net including wine
For our members: 18.30 to 22.00
THB 300 transportation Menu Cherry Gazpacho with Goat Cheese, Prawn and Chives *** Caramelized Foie Gras with Roasted Grapes, Mustard and Wine *** Grilled Sea Bass with Broccoli Cream ,Long Beans and Preserved Lemon Skin Emulsion *** Grilled Wagyu Rib Eye, Potato and Smoked Pancetta Terrine with Cocoa and Pepper Corn Sauce *** Chocolate, Hazelnut Coffee or Tea Each course will be paired with award-winning Monsoon Valley Wines 3-course lunch Saturday September 29, 2012 By reservation only 11.00 to 15.00
Cooking Class Sunday September 30, 2012 By reservation only 10.30 to 13.00
Seats available For our members:
50 lunch sets THB 690 - net THB 550 - net
Menu Sea Bass Passion Fruit Ceviche *** Mushroom Prawn and Spinach Gratin Cannelloni *** Grilled Red Snapper with Roasted and Mashed Potato, Tomato Comfit, Raisins, Black Olives and olive oil Emulsion *** Berry Frappe, Pickle Strawberries, Litchi, Basil and Coconut Seats available For our members:
12 persons THB 1,200 - net THB 1,000 - net
Traditional Spanish Cooking Class at the Farm Gazpacho *** Spanish Omelet *** Paella Includes gift certificate and souvenir from Hua Hin Hills
Contact details
Hua Hin Hills Vineyard GPS: 12˚31’ 35.98”, +99˚42’ 45.70” 1 Moo 9, Baan Khork Chang Pattana, Nong Plup, Hua Hin, Prachuap Khiri Khan 77110 www.huahinhills.com www.facebook.com/huahinhills Phone: Tel. +66 (0) 81 701 8875, +66 (0) 81 701 0222, +66 (0) 81 701 0444, +66 (0) 81 904 0555
Guest Chef Calendar 2012-2013
Detail
Period September 28 – 30, 2012
Alex Gares, Four Seasons Resort, Samui
October 27- 28, 2012
McDang, Thanadsri & Son Consulting Co., Ltd
November 23 - 25, 2012
Patrick Martens, Zuma Restaurant, Bangkok
January 2013
Vichit Makura, Mandarin Oriental Hotel, Bangkok
February 2013
Bo and Dylan Jones, Bo.lan Restaurant, Bangkok
March 2013
David Thompson, Nahm Metropolitan, Bangkok
April 2013
Andreas Bonifacio, La Grappa, Hua Hin
May 2013
Morten Nielson, Sra Bua at Siam Kempinski Hotel, Bangkok
June 2013
Bill Marinelli, Seafood Bar, Bangkok
July 2013
Surprise!