Overseeing the culinary team at Hansar Samui is the innovative young Executive Chef, Stephen Jean Dion. A native of Canada, Stephen began his culinary career as an eighteen year old apprentice, at the famed restaurant Les Halles in Quebec under the leadership of Dominic Crovosier. After working in Singapore, Bangkok and Malaysia he spent two years in a unique assignment as Private Chef to His Majesty the King of Jordan where he catered for many high profile dignitaries and visiting Royalty. His love for Thailand saw him return to Bangkok where he spent five years at the Lebua at State Tower Bangkok (also known as the Dome). He started out as Chef de Cuisine of their Sirocco restaurant and within a few years became the Executive Chef.
Chef Stephen focuses on combining the right array of simple textures and flavors with the finest ingredients available which are sourced worldwide, while still ensuring value for money. The Foie Gras comes from the Soulard farm in France in the Perigord region which is famous for providing the best quality. Carefully selected fresh Maine lobsters and oysters are flown from Canada, Japan, and France. Menu items are complemented by a handpicked list of International wines and champagnes, reflecting the resort’s commitment to creating a truly epicurean experience.
Please contact 077 245 511