Swedish Chef Magnus Nilsson to Cook at Six Senses Yoi Noi for One Night in October

7 08 2014

dining_room_ssyn_hr (2)Six Senses Yao Noi is thrilled to announce renowned Swedish Chef Magnus Nilsson from the world famous restaurant Faviken Magasinet will delight Six Senses guests with a once-in-lifetime dining experience on October 31 at the Dining Room.

The accolades bestowed upon Chef Magnus are numerous, but perhaps the one best summarizing the culinary impact he has made comes from a quote of Rene Redzepi, chef/owner of Noma, the world’s top rated restaurant in Copenhagen by Restaurant Magazine. Rene Redzepi said, “If I had the chance to eat in one restaurant in the world right now, I would go to Faviken.”

Chef_Magnus_Nilsson_hR

Chef Magnus’ restaurant, situated on an 32 square miles (8,400 hectare) estate, 435 miles (700 kilometers) north of Stockholm, seats less than 20 guests and focuses on using the produce from the estate and local region. As the area is snowbound for the entire winter, Chef Magnus and his team have developed preserving techniques to provide sufficient food for guests during this period. Guests have the opportunity to taste foods they’ll never taste anywhere else in the world as a result of these preserving and pickling techniques. At only 29 years of age, Magnus has firmly established himself in a culinary world, reflected by being awarded the San Pellegrino’s No. 13 best restaurant in the world 2014. Latitudinally at the edge of the Arctic Circle and parallel with the south of Greenland, the challenge of having suppliers deliver was resolved by Chef Magnus taking the decision to only serve what is available from the farm and local area. Undoubtedly of all the chefs in the world, Magnus has captured “soul of food” at its most vivid and explicit form at its natural source in the world. In summary, Faviken presents unlike any other dining experience, sustainable, wholesome, additive-free food with consummate respect for the local environment.

The sustainable and organic approach of the resort combined with Chef Magnus’ expertise will be showcased in a special dinner, where his interpretation of local produce found in the resort’s organic gardens and the surrounding area will make for a truly unique and memorable experience.

General Manager of Six Senses Yao Noi Manish Puri said, “It is undoubtedly a privilege for Six Senses Yao Noi to host Chef Magnus with his rare culinary gifts and sincere passion, which quintessentially exemplifies Six Senses core philosophies of sustainability and respect for the environment.”

The one and only event will take place as follows:

Friday, October 31 – Guests will enjoy a special multiple-course degustation dinner in the Dining Room created by the Six Senses kitchen team under the direction of Chef Magnus. The dinner is limited to 26 people.
Multiple-course degustation menu – THB 3,000 net per person
Multiple-course degustation menu including paired wine – THB 5,000 net per person.





Six Senses Gruppe ernennt General Manager für ihr erstes Haus in China: Six Senses Qing Cheng Mountain

7 08 2014

SONY DSCMichael Murphy verstärkt ab sofort als General Manager das Team des Six Senses Qing Cheng Mountain. Das erste Hotel der Gruppe in China befindet sich am malerischen Einfallstor zum majestätischen Qing Cheng Gebirge und fügt sich dort perfekt in das UNESCO Welt- und Naturkulturerbe in der Nähe von Dujiangyan ein.

Michael Murphys Karriere führte ihn vor mehr als 20 Jahren nach Asien. In China ist Murphy seit 2005 tätig, unter anderem als Pre-Opening General Manager des Howard Johnson Hi-Tech Plaza Chengdu sowie als leitender Geschäftsführer der Landison Tourism Group Co. Ltd.

Seine Karriere begann vor mehr als zwei Jahrzehnten als Management Trainee im Hilton Hong Kong. In der Folgezeit besetzte er regelmäßig Führungspositionen im Bereich Food & Beverage sowie als General Manager in verschiedenen Fünf-Sterne-Häusern in Japan, Vietnam, Indonesien, Hong Kong, Malaysia, Thailand und auf den Bahamas. In diesen Positionen erarbeitete er sich bei führenden Hotel- und Resortgruppen, exklusiven Privatclubs sowie bei der Entwicklung von Luxusimmobilien und Resorts umfangreiche und fundierte Management-Kenntnisse.

Zur Bekanntgabe von Michael Murphys Ernennung bemerkt Bernhard Bohnenberger, Präsident der Six Senses Resorts Spas: „Michaels lokale Wirtschafts- und Kulturkenntnisse sind für uns von großem Wert, da sie uns in dieser Region einen entscheidenden Vorteil verschaffen werden. Sein proaktiver Management-Stil wird dafür sorgen, dass sein Team die Six Senses Mission, den Menschen ihren ganz persönlichen Zugang zur Welt im und um das Resort herum zu verschaffen, bis zur Eröffnungsfeier unseres ersten Six Senses Resorts in China beispielhaft vorlebt.

Über Six Senses Qing Cheng Mountain

Das Six Senses Qing Cheng Mountain öffnet im Februar 2015 seine Pforten. Es verfügt über eine unvergleichlich schöne Aussicht über die majestätischen Berge von Qing Cheng Mountains. Als Resort soll es die nahe gelegene UNESCO-Weltkulturerbestätte von Dujiangyan ergänzen.

Aufbauend auf der bekannten Six Senses-Philosophie des verantwortlichen Luxus erhielt das Resort ein geniales Design, das die regionale Architektur und die Landschaft mit einbezieht. Die Umsetzung erfolgt mit viel Gefühl für den Ort und seine Kulturgeschichte und ist gleichzeitig sehr modern.

Der international Flughafen Chengdu Shangliu (CTU) befindet sich eine Autostunde vom Six Senses Qing Cheng Mountain entfernt, zur Stadt Chengdu sind es 30 Minuten Fahrt mit dem Auto oder der Bahn. Ankommende Gäste können sich auf Wunsch von einem Hotelmitarbeiter abholen lassen. Der Flughafen in Chengdu wird von vielen internationalen und regionalen Fluglinien angeflogen.





John Allanson ist neuer General Manager des Six Senses Con Dao

22 07 2014

John_AllansonNach zwei erfolgreichen Jahren als Resident Manager verstärkt John Allanson ab sofort als General Manager das Team des Six Senses Con Dao in Vietnam. Er tritt die Nachfolge von Edouard Grosmangin an, den es als General Manager für die Eröffnung des Six Senses Zil Pasyon in 2015 auf die Seychellen zieht.

John Allanson verfügt über mehr als 20 Jahre Erfahrung in allen Bereichen der Hotellerie unter anderem als Geschäftsführer: So führte sein Weg unter anderem über das Rocco Forte Hotel Lowry in Manchester. Seit 2007 arbeitete er als General Manager diverser Luxushotels in Großbritannien, darunter das Hoole Hall Hotel, das Old Course St. Andrews, die Macdonald Hotels sowie das im Privatbesitz befindliche Taplow House Hotel.

Im Oktober 2012 zog es John Allanson schließlich ins Ausland, um für Six Senses Hotels Resorts Spas zu arbeiten. Zunächst auf den Malediven, wo er mit dem innovativen Nachhaltigkeitsteam neue Richtlinien und Verfahren erarbeitete und das Tagesgeschäft des 97-Villen Resorts beaufsichtigte. Der Präsident der Six Senses Hotels Resorts Spas, Bernhard Bohnenberger, zu Allansons Beförderung: „John verfügt über die Fähigkeit einer äußerst charismatischer Führung, die unserer Entwicklung sehr förderlich ist, da sie bei unseren Veranstaltern und Stakeholdern die Vision für eine Umgebung stärkt, welche die Menschen dazu animiert, sich wieder mit sich und der Umwelt zu verbinden. Wir wissen, dass er diese Aufgabe im Six Senses Con Dao erfolgreich fortsetzen wird und glauben, dass John für diese Aufgabe der beste Kandidat ist.“





Six Senses Yao Noi welcomes husband and wife cooking duo from Bo.lan for two exclusive events in October

18 07 2014

Bo.Lan_hrSix Senses Yao Noi is delighted to announce the return of renowned young innovative husband and wife cooking duo Duangporn Songvisava known as -Khun Bo – and Dylan Jones on October 18 and 19, 2014 for two mouthwatering gourmet events.

Thai born Khun Bo and Australian Dylan Jones, opened their Thai restaurant Bo.lan in Bangkok several years ago in the belief that the best Thai restaurants in the world should be found in Thailand. Bo.lan became an instant success with its philosophy of respecting original Thai recipes and sourcing ingredients of certified provenance or growing their own, as they now do. With an emphasis on local, organic and wholesome raw ingredients, combined with authentic original presentation, their restaurant has now firmly established itself as a “must dine” experience in Bangkok.

Executive Chef, Anthony Reynolds of Six Senses Yao Noi commented: “We are thrilled and excited to have the privilege of sharing the talents of these two innovative young chefs with our guests as their principles have synergies with our Six Senses food philosophies. It is an honor to welcome them back to our resort where they will present two gourmet events.”

Saturday October 18, 2014 – Cooking with Bo.lan – Under the direction of Khun Bo and Dylan and the Six Senses chefs, guests will experience a meal with a difference. Guests will cook their dinner course by course, guided by Khun Bo and Dylan at the resort open air Chefs Table. The meal will be paired with wines from Thailand’s internationally awarded wine estate GranMonte. This will be a unique dining experience, where guests will not only taste the famous dishes from Bo.lan, but also learn how to make them.
THB 3,300 net per person

Sunday October 19, 2014 – Hilltop dinner – The iconic poolside hilltop villa, a communal table sampling Khun Bo and Dylan’s favorite Thai dishes under the stars will be featured. A wide selection of wines will be offered to complement each course.
THB 4,000 net per person





Get Ready For Summer and Ramadan with Six Senses Zighy Bay

2 06 2014

Mezze_on_Table_medium_hrSix Senses Zighy Bay unveils an array of summer and Ramadan highlights specially crafted with family travelers in mind which provide a series of unforgettable experiences for the whole family to enjoy. Many residents throughout the GCC (Gulf Cooperation Council) are looking for a unique break within the region for a short staycation and Six Senses ensures guests are left with memories to outlast the summer season.

Family Friendly Package

Six Senses Zighy Bay understands the value of family by extending complimentary dine and stay benefits to children under 12 years old when sharing their parent’s pool villa accommodations for a minimum of three nights.

The resort’s young guests can hang out at the Chaica’s Club, an exciting destination for children from 4 to 12 years old. There is watersports, Zighy Cinema, cupcake and pizza making classes, sand castle building, treasure hunts and learning about Arabian history and local culture. Parents can relax knowing that their children are embarking on their own adventures, supervised by expert staff.

The Family Friendly package is valid until September 30, 2014 excluding Eid holidays.

Six Senses Spa

Appealing to individuals seeking total relaxation or for families to enjoy quality time together, Six Senses Spa at Six Senses Zighy Bay offers one complimentary signature massage or facial when four treatments are purchased or two complimentary treatments when six are purchased. Guests can choose from the signature massage series such as detox, energizer, holistic and oriental or from the signature facial series such as nourishing, purifying and soothing.

The spa offer is valid until August 31, 2014.

Ramadan Delights

Six Senses Zighy Bay welcomes the holy month of Ramadan with distinctive dining experiences. For the guests’ convenience, a special Suhour menu will be available in the privacy of their villas including a selection of freshly prepared pastries, organic yoghurt and lavish selection of homemade mezzes.

Staying true to Iftar tradition, guests are invited to break their fast with traditional home-grown dates before enjoying an array of traditional dishes such as Omani hares, beetroot hummus billahm, koussabilburgul with Omani salona or shua. Iftar is served at Spice Market.

For those who are not fasting, breakfast is served at Spice Market while In-Villa Dining is available throughout the day. Guests who are looking for a unique culinary experience can choose to savor the dinner tasting menu.

Bookings: reservations-zighy@sixsenses.com





Six Senses Ninh Van Bay Names Abhijit Ghosh as Resort Manager

23 05 2014

Abhijit_GhoshNewly appointed as resort manager at the beachside Six Senses Ninh Van Bay, Abhijit Ghosh returns to Six Senses Hotels Resorts Spas. Most recently with Hilton Hotels & Resorts in India as director of operations, his thorough experience in rooms division operations, namely front office and housekeeping services, made him the ideal candidate to support General Manager Gary Henden. Having served seven years with Six Senses at Six Senses Samui, Thailand; Evason Ma’in, Jordan and the former Soneva Gili in the Maldives, he brings a wealth of management experience from the previous posts.

Abhijit describes himself as a “Results-driven and guest-oriented hotelier with a key emphasis on building up a competitive team.” Gary is delighted at his return to Six Senses and said, “Abhijit is no stranger to Six Senses Hotels Resorts Spas. His vast wealth knowledge and work history will surely complement the team, taking our service levels to new heights.”





Six Senses Con Dao Hosts Contemporary Artist Paul Frank Wagner For Live Installation “Homeward Bound”

21 05 2014

PFW_InstallationSix Senses Con Dao presents a unique live art event in the late afternoon on Friday, June 13, 2014. The island hideaway will exclusively host artist Paul Frank Wagner as he unveils his latest installation titled “Homeward Bound.” This live exhibition is influenced by the annual turtle season and will be accompanied by Danang-based DJ John Cove.

His rope installation will occupy a space of roughly 377 square feet (35 square meters) and be centrally located in the resort’s Marketplace; much of the material on display will come from the island’s fishermen. Improvised over a few hours, the life-sized piece will then be scaled down and sold at the resort through a silent auction which will run from June to September. All proceeds will go to the resort’s Turtle Club Fund which was established to provide swimming lessons to the children of Con Son Island.

Paul Frank Wagner is a contemporary artist based in Paris. His art is strongly influenced by what was coined in the 1960s as Arte Povera (poor art). Paul’s primary inspiration originates from his fascination for Christo’s 1960s interpretation of Man Ray’s „L’Enigme d’Isidore Ducasse“ (1920), a sewing machine covered with a woolen blanket and then bound with rope. Paul came upon this ideal by removing the central component to reveal the highlight: rope. He said, “The use of rope as my primary material essentially aims to promote a revolutionary art, free from any convention and power of structure.”

Texture, accessibility, upcycling, and, most importantly, an ability to both connect and free distinct elements are the reasons Paul has chosen to use rope in his artwork. He has created and developed a unique art form of 3D rope painting; suspending a frame with ropes through walled anchors. Each installation is truly unique; intrinsically enhanced by the ambience, acoustics, atmosphere, and audience.

The summer season of the turtles will be the key influence when Paul lays the first rope and serve as the inspiration for Homeward Bound.” “When I decided to exhibit in Vietnam I wanted a unique setting for my work and Six Senses Con Dao is the perfect venue which is as much a part the work as the installation itself. I like the title of “Homeward Bound” as the home can be easily associated back to the frame in my work. The context of bound is the ropes on the frame. I think it also works for Six Senses as a home away from home where the journey of the sea turtles instinctively finding home; coming back to familiar shores to lay their eggs is repeated year after year. They are nature’s guests coming back to the resort to rest. I will associate the idea of these traveling sea turtles and the resort guests when I create around the frame,” said Wagner.

Giovanni M. Luna, artist and contemporary art critic, summarizes Paul’s passion, “The viewer is entirely captured by the tornado of entwined cords that creates an abstract, yet extremely humane landscape; one is inevitably intrigued by the discipline and virtuosity through which beauty is obtained. The tension and contortions of the rope paintings, brought to their essence by the hands of the artist, give the viewer an intimate feeling that goes beyond anything of a tangible realm.”

Paul Frank Wagner was born in Boulogne-Billancourt, France in 1970. Raised in New York City, he studied art history at the University of Vermont and worked in the luxury goods industry before becoming an independent artist. Today, he travels the world creating installations in the most unique locations in the world, which result in one-of-a-kind rope paintings.

“We are continuously searching for ways to delight our guests,” adds General Manager Edouard Grosmangin. “A full day of events focused around the experience will be on offer for our guests and highlighted by a cocktail reception and music from DJ John Cove. As Paul weaves his art, we hope guests can take a moment to contemplate the unparalleled experiences Six Senses Con Dao continues to offer. It may even be a spiritual moment for some. We also find this is a great addition to the inclusions of Turtle Season and hope that the funds raised from auction of the final piece will be enough to launch the first swimming lessons on the island.”

A special art package which includes two nights’ accommodation, roundtrip airfare from Ho Chi Minh City, local island transfers, half board meals and Turtle Season inclusions is available from USD 1,822 per couple.








%d Bloggern gefällt das: