November 30, 2015

Kevin Fawkes has been appointed as Culinary Director at The Nai Harn

Kevin Jean Fawkes has been appointed Culinary Director of The Nai Harn as the relaunch of this iconic Phuket resort draws near after 18 months of extensive renovations. Chef Fawkes shines in the kitchen – no surprise, considering the amount of Michelin stardust that has rubbed off on him in a career that has taken him from the great British kitchen of Anton Edelman at the Savoy Hotel London to stints at cutting edge restaurants by Sir Terence Conran, Gordon Ramsay, Jason Atherton, Albert Roux and René Redzepi. His culinary journey also includes stops in Asia, Europe and the Middle East with luxury hotels including Raffles, Kempinski and Rosewood, not to mention his journey at the foragers’ paradise and recent world’s best restaurant, Noma. Chef Fawkes is the latest ‘big gun’ hired by The Nai Harn, the only resort on Phuket accepted as a member of the prestigious Leading Hotels of the World collection, and the first five star resort on the island when it originally opened in 1986. The new post reunites him with General Manager Frank Grassmann, who oversaw Chef Fawkes’ acclaimed tenure at Koh Kood resort Soneva Kiri, and another alumni of The Savoy in London, its famous bartender, Salim Khoury, who comes on board as mixology consultant. Chef Fawkes will also be tasked with ensuring The Nai Harn’s other main restaurant, Cosmo, delivers on its promise of a refined journey through diverse culinary traditions from around the world. The menu reflects the chef’s passion for travel and new cultural experiences, while an underpinning of Southern Thai flavours pays homage to The Nai Harn’s rich Phuket heritage. From the UK, Chef Fawkes interned as an apprentice baker and patisserie chef, before enrolling in the renowned Westminster College in London, from which he graduated in 1991. Chef Fawkes’ accolades include World Traveler Awards – Winner of World’s Leading Eco Resort and Spa 2012 and Mr. & Mrs. Smith – Winner of World’s best 5 star luxury family re-sort 2013 while at Soneva Kiri; Top Five Best Resorts in Europe for Anassa Resort & Spa, Po-lis, Cyprus at the British Travel Awards 2011 while executive chef; and Time Out Doha Res-taurant of the Year for Aroma, at Kempinski Residences & Suites, Doha, Qatar while Culinary Manager, and 2005 Bangkok Dining Magazine’s Best French Restaurant for Ma Maison, which he oversaw at the Nai Lert Park Bangkok Raffles Hotel. Other highlights include: • Iron Chef Thailand 2013 • Award international culinary judge of the World Association of Chefs Society (WACS) • Member of the British Culinary Federation His impressive list of stages and internships as a young chef also include stints with Auberge I’lle, Lyon, France (two Michelin stars, Chef Jean-Chistophe Ansanay-Alex), Rick Stein Sea-food Restaurant, Padstow, UK, Le Manoir aux Quat’Saisons, Oxfordshire, (Chef Raymond Blanc), and Maze Restaurant, London (two Michelin stars, Chef Jason Atherton).

Food & Beverage Asia Pacific Thailand Phuket