Six Senses Yao Noi’s fabulous chef Sebastiaan Seegers’ Bio

Sebastiaan Seegers – European organic cuisine specialist – The Dining Room, Six Senses Koh Yao Noi
Six Senses Koh Yao Noi’s Dutch born Chef de Cuisine Sebastiaan Seegers showcases his unique signature “European Organic cuisine” at the open air over water Dining Room of the hotel. Surrounded by organic vegetable, fruit and herb gardens within view of the restaurants’ generously sized tables, Chef Sebastiaan has no shortage of fresh produce with which to work. Pumpkins (see recipe to follow), passionfruit, tomatoes, basil, cucumbers, watercress, asparagus and okra are all close at hand and are picked daily, featuring on his menus as they become available.
Sebastiaan has built up a close relationship with the traditional local fisherman of this beautiful island and his menus change daily depending on what they bring him.
Hailing originally from Holland, Sebastiaan has an impressive pedigree, having worked with the top echelon of the emerging famous chefs of the Netherlands. From the beginning of his career in 1994 untl 2010 he has worked solely in Michelin starred restaurants, rising to the position of Chef de Cuisine at Restaurant Savelberg in Voorburg (ranked in the top 30 restaurants of the Netherlands)
The opportunity to spread his wings and travel arose in 2010 when he joined the famed Le Gray hotel in Beiruit as Chef de Cuisine of the Indigo restaurant, where he remained until joining Six Senses Koh Yao Noi. An engaging and passionate chef, Sebastiaan is frequently seen in the Dining Room taking orders and customizing dishes for guests – another signature of Six Senses and Sebastiaans style.

Thai Chef’s Table- Mandarin Oriental Bangkok

Thai Chef’s table opening at the Mandarin Oriental Bangkok

MANDARIN ORIENTAL, BANGKOK LAUNCHES BANGKOK’S FIRST EVER THAI CHEF’S TABLE AT SALA RIM NAAM
February 2012 – Mandarin Oriental, Bangkok has launched an exclusive “Chef’s Table” at its’ iconic restaurant, Sala Rim Naam. The first time ever by a Thai restaurant in Bangkok, our 25 year hotel veteran Thai Executive Chef Vichit Mukura, also of the popular national TV program “Best Thai Chef”, will provide culinary connoisseurs or simply ‘food lovers’, a rare opportunity to experience first-hand the “inner” workings of one of the most dynamic gourmet kitchens in the world whilst indulging in first-class cuisine.
The Chef’s Table, set in the heart of the kitchen, allows diners a behind-the-scenes VIP pass to interact with award-winning Chef Vichit and watch the ‘Master’ in action as he prepares a bespoke, exclusive Thai menu based on the handpicked selection of the day’s freshest local and imported ingredients. “I personally select only the freshest produce for the enjoyment of guests. Quality is paramount and brings out the true flavours of Thai cuisine at their best,” said Chef Vichit.
Upon arrival, guests will be welcomed into the iconic, Grand Palace inspired decorative restaurant by Chef Vichit to enjoy a welcome cocktail and being personally escorted for a private tour of the kitchen before being seated at the Chef’s Table.
Throughout this unforgettable evening, Chef Vichit and his team of expert chefs will constantly interact with diners and present the assorted ingredients for guests to select and then gain their input into the planning of the evening’s custom crafted, personalised menu. Guests will enjoy informal master class style sessions throughout the duration of dinner, and watch and learn as Chef Vichit plates up deliciously prepared and authentic Thai fare right in front of diners.

Mandarin Oriental Bangkok Executive Thai Chef- Vichit Mukura

Vichit Mukura
Executive Thai Chef, Mandarin Oriental Bangkok

Born in the seaside resort city of Pattaya in the province of Chonburi, Chef Vichit Mukura developed a passion for cooking at an early age.

His career in the culinary industry spans over two decades during which he has worked in various hotels around Thailand (plus a brief stint in Japan) working his way from a cook to Chef status.  Today, as Executive Thai Chef of The Oriental, Bangkok, he is in charge of the complete process from kitchen operations to menu selection of the hotel’s two Thai food restaurants, Sala Rim Nam (Thai lunch buffet and set Thai dinner) and Rim Nam Terrace (à la carte Thai dinner).  Moreover, Chef Vichit is an instructor at The Oriental Hotel Apprenticeship Programme (OHAP), as well as overseeing the Oriental Professional Thai Chef Programme (OPTC).  During his time at The Oriental, Bangkok, Chef Vichit has cooked for Royalty, Heads of State and celebrities.
 
In addition to his responsibilities as Executive Thai Chef of The Oriental, Bangkok, Chef Vichit is also a widely-respected authority on Thai cuisine and writes regularly for several food as well as lifestyle magazines (Thai food column).  Furthermore, he has appeared as a Guest Chef on many TV cooking programmes, both local as well as international.  Chef Vichit’s family owns and operates a very successful restaurant in Pattaya.

An interesting side note, the Mandarin Oriental is launching a new Chef’s Table. I will post the announcement and information in my next entry. 

Pomelo Salad

Recipes from the Mandarin Oriental- Pomelo Salad

YAAM SOM O GUB GOONG GAI
Herbed pomelo salad with prawns and chicken

Ingredients for dressing
50 g prawn, minced
25 g chicken, minced
200 g thick coconut milk
8 g chili paste oil
3 g chili paste
5 g salt
10 g lime juice
14 g white sugar
8 g coconut sugar

Method
In a sauce pan, heat 50 grams of the coconut milk over a medium heat then add the prawns and the chicken to stir-fry until cooked. Add the rest of the coconut milk. Bring to the boil then mix in the chili paste and the chili paste oil. Season with the salt, white sugar, palm sugar and the lime juice to taste.

Ingredients for pomelo salad
300 g pomelo segment, flaked
200 g dressing (from above)
40 g chicken breast, boiled and shredded
70 g prawns, boiled
8 g shallots, deep-fried
4 g garlic, deep-fried
16 g peanuts, deep-fried
2 g coconut meat, shredded and roasted

Method
place the pomelo in a bowl; add in the prawns and chicken breast. Mix in the dressing and toss well. Then add in the shallots, garlic and peanuts. Toss lightly. Sprinkle with coconut meat and garnish with coriander leaves and shredded big red chilies.

Sticky Rice with Mango

Recipe from the Thai restaurant Ritz Phulay Bay – Krabi Thailand

The best Chicken Soup in Coconut milk I have ever tasted.

Singita Sabora Tented Camp- amazing food quality from a tent!