The elevated epicurean experiences are Avista’s latest vision of luxuriant privacy, guided by the resort’s new Executive Chef, culinary creative Tim Westaway who is bringing his own personal touch to the cuisine at all of Avista’s restaurants, confidently blending refined, classic European fine dining traditions with the explosive and bold culinary style of Pacific-rim fare, comprising flavours and techniques from Hawaii, South East Asia, Polynesia and Chef Tim’s native soil, California.
“My style of cooking is aimed at providing a little something for everyone. For example, the fine dining menu at the Avista Dining Room will be heavily based on European dishes, but will utilise the fantastically fresh fruit and vegetables that are on hand in Phuket to give the food a distinctive, tropical Asian twist,” explains Mr Westaway.
Chef Tim is especially enthusiastic about making use of Avista’s striking architectural layout to create unforgettable and dramatic dining served atop the resort’s rooftops: “I’ve been cooking professionally now for over 30 years, and I have never seen a resort as beautiful and well-designed as this one. Avista is visually stunning, especially at night, and I want my food to reflect this warming and awe-inspiring natural ambience,” he added.
Private dining on the resort’s hilltop villas perfectly captures Avista’s ‘two points of view’ philosophy, offering spectacular views across the Andaman Sea on one side, and the breathtaking backdrop of the surrounding virgin jungle on the other.
In addition to refined evening meals, Chef Tim will be bringing a unique approach to early morning meals at Avista Dining Rooms, aiming for the restaurant to be crowned the best breakfast buffet in Phuket, as well as reimaging two other restaurants within the resort; a barbeque and grill restaurant Sizzle, and Rendez-Vue, an upscale eatery serving playful yet sophisticated twists on traditional pub classics.
Joining the team at Avista Hideaway in Phuket is a ‘dream come true’ for Mr Westaway who is making the move to the island resort after working with the Ritz Carlton Group for over a decade, in both California and Hawaii.
Originally from Los Angeles, Chef Tim fell in love with cooking when he attended culinary school in New Orleans before moving on to work at the Omni Royal Orleans Hotel. Since then, Mr Westaway has been combining food with his other love, travel, working across the globe in various roles, including a period in London training under renowned chef Antony Worrall Thompson, and an adventurous role as one of the first American chefs serving diplomatic officials within the former Soviet Union in 1989.