Erik Gremmer Erik Gremmer has joined Six Senses Samui as executive chef, following tenure in the same position at The Oberoi Mauritius. Of Dutch origin, Erik left his homeland in 2002 to join the Sheraton Addis, A Luxury Collection Hotel. After Ethiopia he navigated east to renowned Fregate Island in the Seychelles. In 2004, Erik joined Six Senses and was part of the pre-opening team at Six Senses Ninh Van Bay. After two successful years in Vietnam, he transferred to the Maldives with his family. They enjoyed island life so much they decided to travel across the globe to a larger island, which suited the entire family. During this time Eric oversaw the culinary operation at the One&Only Ocean Club, Bahamas as executive chef. He would have stayed longer in the Bahamas if not for his return to the Six Senses family, joining Six Senses Zighy Bay, Oman in 2010. After Six Senses Zighy Bay, he moved to The Meydan Hotel in Dubai - a city noted for running the most expensive horse races in the world. At a young age, Erik was already interested in cooking and collected recipes from his grandmother. Now, with 26 years of experience and having lived in numerous countries, his culinary preference leans towards Mediterranean and Asian Cuisine. With that said, he's always open to experiencing new things.