Six Senses Yao Noi welcomes Swiss Chef Walter Butti

Walter Butti has been appointed executive chef to lead the culinary pursuits at the Six Senses Yao Noi.

With over 25 years of international experience in the hospitality food sector across Australia, Germany, Ghana, Switzerland, South Africa and the United Kingdom, Walter brings with him a wealth of knowledge in his field and a source of inspiration to his kitchen brigades and aspiring chefs.

Having worked alongside highly regarded chefs such as Frédy Girardet, Jackie Donatz, Thomas Byrne and Werner Martin, the Swiss chef brings diversity with his vast experiences in many cultures, a positive that plays to the advantage of the resort’s dining concepts and guest offerings.

In his previous role, Walter directed a culinary team of 120 and looked after all aspects of the food and beverage operations, which covered the eight restaurants and two bars in the Maldives that included Baan Huraa, Aqua Bar and Fushi Café. He also had a previous tenure in the Maldives where he broadened his horizons in sustainable food practices, bringing this element into his daily operations and food focus.

Walter offers not just his culinary expertise, but also contributes to the Six Senses’ values of pioneering wellness, local sensitivity and global sensibility as well as philosophy of sustainability. With his first-hand experience at re-designing an extensive organic garden, the opportunity for the resort to highlight its farm-to-table concept has further increased.

“We’re excited to have Walter on board,” noted Graham Grant, general manager of Six Senses Yao Noi. “With Walter’s experience in food and beverage and passion in upholding sustainability through all areas, we believe that he is a great asset to the team and will bring our culinary team to even greater heights.”

His outgoing personality and self-motivated character contribute to his enjoyment of being constantly active. He enjoys running together with his wife and is currently training for his first half marathon.