Phuket, Thailand, 19 June 2018 – Phuket Marriott Resort and Spa, Nai Yang Beach has appointed Bastian Ballweg as its new Executive Chef, as it aims to raise the bar for culinary excellence throughout the resort.
A German national, Chef Bastian was inspired to embark on a culinary career by his grandparents, who owned a popular restaurant and pub in Germany. He entered the hospitality industry in 1999 and quickly rose through the professional ranks at a series of European restaurants and hotels, including Mövenpick Hotel Zurich Airport.
He then commenced a new challenge in 2006 by attending hotel school in Luebeck, Germany.
In 2012, Chef Bastian moved to Southeast Asia for the first time when he joined the South American Steakhouse in Phuket, leading the kitchen team as Executive Chef. Then in 2015 he joined The Naka Island, a Luxury Collection Resort & Spa, Phuket – the prestigious property that now forms part of Marriott International’s portfolio.
Chef Bastian will now showcase his extensive culinary experience and expertise at Phuket Marriott Resort and Spa, Nai Yang Beach. An innovative master of global cuisine who takes inspiration from around the world, he focuses on fresh, local ingredients to create authentic dishes.
“I am delighted to become Executive Chef at Phuket Marriott Resort and Spa, Nai Yang Beach and look forward to bringing my distinctive culinary style to our guests. With two great restaurants and a stunning sandy beach, this is a fantastic destination to showcase high-quality cuisine,” commented Chef Bastian.
Guests can experience Chef Bastian’s exciting culinary creations at The Andaman Kitchen and Big Fish Restaurant & Bar.
Phuket – 1 June 2018: – The award winning Phuket beach resort, JW Marriott Phuket Resort & Spa has appointed Brian Raymond Moore as the new Executive Sous effective immediately.
In his new role, Brian will be supporting the Executive Chef Dietmar Spitzer at JW Marriott Phuket Resort & Spa in supervising daily operations at the resort’s ten onsite Phuket restaurants and bars, banqueting, catering for meetings and events as well as overseeing all culinary initiatives and entire kitchen team.
Chef Brian is an established leader in the restaurant industry with a career spanning more than two decade. He brings with him 27 years of culinary experience and restaurants expertise with will be a great asset for the resort. Brian’s passion for food shines through his love for classic and modern European cuisine. He has a strong track record in food operations, successfully developing and managing new culinary initiatives.
44, a native Australian, he was born and raised in the city that renowned world’s top foodie town, Melbourne. Brian completed his Apprenticeship of Cookery in 1994 at the William Angliss Institute, Australia’s highly regarded specialist center for hospitality, tourism and culinary arts.
He started his culinary journey as apprentice chef in Grand Hotel (now Hotel Windsor) in Melbourne. He continued to hone his skills working in fine dining restaurants among Italian, French to European cuisine like Rogalsky’s restaurant; Laconda Veneta; Arigo Harry’s Bar; Rospar’s Restaurant; The Willow; Riva St Kilda Marina; Peter Rowland Catering; Chiones Restaurant; Arthur’s Seat Restaurant in Australia.
Chef Brian joins JW Marriott Phuket Resort & Spa from his previous role as the Corporate Group Executive Chef at the Epicurean Group in Hong Kong where he contributed his long 10-year service with. His limelight with Epicurean Group, he developed the French bistro concept with 3-star Michelin Chef Yannick Alleno at Terroir Parisien and launched numerous new restaurants in Hong Kong and Kowloon.
His passionate approach has gained Brian a number of awards like Michelin guide recommended restaurant Steik World Meats for 5 consecutive years from 2011 – 2015; Steik World Meats named Hong Kong Tatler’s Best Restaurants 2014 – 2015 just to name a few.
Now he is up for a new challenge and ready to bring the culinary scene on the island of Phuket to the next level.
JW Marriott Phuket Resort & Spa’s Andaman Grill will be launching the new menu created by Chef Brian from 24 June onwards. The degustation dinner on the new menu will be ‘Spinach & Watercress Soup’ 63°C slow-cooked free range egg; Poached Andaman Sea Prawns Tian – crushed avocado, organic melon, gazpacho dressing; ‘Big Eye Tuna Tartar – Crushed avocado, preserved lemon, red radish, crème fraiche and lattice potato crisps; ‘Andaman Sea Bass Fillet – Honey mustard caulifloweretes, cauliflower cream, radish and fresh tarragon; Duck Breast – Sous-vide and 5 spiced duck breast sautéed bock choy, sweet potato puree and duck jus; Mango & Passion Fruit Pavlova – Chantilly cream and mango gel and more sampling menu to delight your taste buds.
Advance reservations are required. For more information or reserve a table, please contact Restaurant Reservations on +66 76 338 000 or via e-mail to firstname.lastname@example.org or log onto jwmarriottphuketresort.com
Phuket, 28 May 2018 – La Gritta Restaurant at Amari Phuket launches a special promotion in June 2018 called “Dalla Foresta” and invites guests to journey through the forest with a premium selection of various wild mushrooms imported from Europe. Chef Patrizia has selected four popular mushroom varieties – portobello, porcini, morel and chanterelle – to craft five authentic Italian dishes. These exotic mushrooms offer natural flavours, freshness and tenderness and are rich in nutrients.
Funghi Ripieni al Formaggio, priced at 410 THB++ Portobello mushrooms filled with mozzarella and Parmesan cheeses. Recommended for vegetarians.
Ravioli ai Funghi Porcini, priced at 580 THB++ Home-made ravioli filled with porcini mushroom and burrata cheese and mixed with Parmesan cheese sauce. Recommended for vegetarians.
Risotto alle Spugnole e Gamberi Rossi di Mazara del Vallo, priced at 880 THB++ Creamy risotto with morel mushrooms and red prawns.
Pizza Funghi e Salsiccia, priced at 580 THB++ Pizza topping with chanterelle mushrooms and fresh Italian sausage.
Gnocchi ai Funghi Selvatici, priced at 480 THB++ Home-made potato gnocchi with a mixed wild mushroom sauce, porcini, chanterelle and morel mushrooms. Recommended for vegetarians.
All prices are subject to a 10% service charge and 7% VAT. Terms and conditions apply.
Phuket – 18 May 2018: An award winning Phuket beach resort, JW Marriott Phuket Resort & Spa has added to its global reputation with its authentic Thai restaurant. Ginja Taste recently received the gastronomic award in an annual Thailand Tatler’s Best Restaurants 2018, the respected guide to the best of fine dining in Thailand and reliable source for Thailand’s food lovers.
Now in its 17th year, for the 2018 edition 234 premier dining outlets across the country – 150 in Bangkok and 84 upcountry – were reviewed anonymously and scored in four key categories: food, setting, drinks and service. Ginja Taste was scored 83 out of 100.
The two thumps up for this accolade also go to the culinarians behind the kitchen, run by Ginja Taste’s Thai Chef Tanasub Trisub and his skilled team. His exceptional dishes inspired by the home grow herbs, spices and local products. The culinary team also works closely with local fishermen who deliver daily with catch of the day, fresh seafood among black crabs, soft shell crabs, and fresh fishes to prawns from the Andaman Sea. For a true taste of island rich culture, the signature ‘Ancient Wild’ set menu, is a must try. The other highlight of a la carte menu includes Pu Nim Nam Makham – softshell crabs with tamarind sauce; Moo Hong Som – stewed pork with cinnamon, ginger and lychee; Gaeng Lueang Pla Pak Tai Sapparod – Southern sour fish curry with Phuket pineapple just to name a few.
Ginja Taste set in a traditional sala, the Thai restaurant is surrounded by tropical gardens and boasts a stunning view of the Andaman Sea. Relish a flawless blend of creative culinary techniques, authentic flavours and warm Thai hospitality. It is one of 10 restaurants and bars at JW Marriott Phuket Resort & Spa and overseen by Executive Chef Dietmar Spitzer alongside with Libor Secka, Director of Food & Beverage.
The restaurant operates from 6 pm – 10 pm. To reserve a table for dinner at Ginja Taste, contact the Food & Beverage Dining Experience Team, email: email@example.com or call +66 (0)76 338 000 For more information, log on to www.jwmarriottphuketresort.com
Phuket, Thailand – 5 May 2018: JW Marriott Phuket Resort & Spa in collaboration with 6 Marriott hotels & resorts hosted “Marriott Junior Chefs Cooking Battle” for their interns and talented chefs to showcase its culinary skill at the cook-off event as part of the Marriott International’s Journey Week, the initiative event held on May 4, at Marriott Café.
After spending a couple years cooked behind the stove, trained in the past six months and learned the culinary tips and technique in the hospitality business with Marriott International. ‘To The Journey’ continued with a few months of competing with their internally culinary associates and won over hundred contestants to become the representative team of their hotel. There were 7 representative culinary teams from JW Marriott Phuket Resort & Spa, JW Marriott Khao Lak Resort & Spa, Marriott Resort Phuket Merlin Beach, Le Meridien Phuket Beach Resort, The Naka Island Resort & Spa Phuket, Renaissance Phuket Resort & Spa and The Westin Siray Bay Resort & Spa Phuket who battled its grand final out at the culinary challenge.
The official opening ceremony led by the guest of honour, Mr. Norraphat Plodthong, Phuket Governor who took priority to attend the culinary challenge in order to encourage and support the new generation of these young chefs to showcase their kitchen skills at their best.
Every dynamic chef was in action at chef’s cooking stations with fully equipped, ingredients, herbs, spices all sources for their efforts in the kitchen. The secret and main ingredients were set with a core focus on locally sources and sustainability which were “Prawns from Sarasin bridge, Phuket; soft shell crabs from Phang Nga and famous Thai fruit, Mango. It was a fun-filled culinary challenge that the young culinarians had an hour to create 3 dishes, brainstormed, prepared, cooked and presented to the judges for sampling their creative dishes afterwards.
The judge panel were Khun Junjira Sittabut, President of Phuket Reporters Association; Marriott International’s General Managers and invited hotel guests who got the opportunity to observe and taste all of the food at the cook-off and praised those finalists for their work creativity, inspiration and story-behind the dishes.
“Putting People First – Take care of associates and they will take care of the customers”. This is our founder, Mr. Marriott’s philosophy and it has made Marriott International a great place to work for more than 85 years. Giving associates opportunities to grow and succeed is part of the company’s DNA. As a people-first company, our core focus is definitely our associates. The culinary challenge today is one of a great opportunity to showcase and reinforce our commitment”, said Mr. Matthias Y. Sutter, General Manager, JW Marriott Phuket Resort & Spa.
The Winner was JW Marriott Phuket Resort & Spa. The 1st Runner Up went to Phuket Marriott Resort & Spa Merlin Beach and the 2nd Runner Up was Renaissance Phuket Resort and Spa.
The grand prize is the roundtrip air ticket and 3 days 2 nights stay at the Marriott hotel in Bali. Prizes and trophies also awarded to the 2nd and 3rd place, all contestants received the certificate and hotel vouchers as the recognition and appreciation.
Phuket, Thailand, 3 May 2018 – Phuket Marriott Resort & Spa, Nai Yang Beach has continued its CSR efforts by taking part in the “Phuket Hotels Association Benefit”, a major event designed to help local youngsters develop careers in the hospitality industry.
Organized by the Phuket Hotels Association (PHA) and supported by multiple sponsors, including nine Marriott International hotels in Phuket, the aim of the event was to finance 20 hospitality scholarships and traineeships for young Phuket residents whose parents cannot afford to fund their education.
Held on 28th April 2018, the glamorous Great Gatsby-themed event took place at the Latitude Laguna Marquee on Phuket’s west coast, attracting more than 300 guests.
To help raise funds, chefs from Phuket Marriott Resort & Spa, Nai Yang Beach cooked delectable dishes to sell to the guests, with all the proceeds going to the benefit. A silent auction was also held.
“We are fully committed to supporting the local community here in Phuket, and I can think of no better way of doing this than to help young people develop life-long careers,” said David Ippersiel, General Manager, Phuket Marriott Resort and Spa, Nai Yang Beach.
“This is a highly worthwhile program which creates lasting benefits to entire families and communities. Phuket Marriott Resort & Spa, Nai Yang Beach is proud to work with the Phuket Hotels Association to support this initiative,” Mr Ippersiel added.
Phuket, 26 April 2018 – Delight the taste buds with delicious home-made fettuccine at La Gritta Restaurant, Amari Phuket. Chef Patrizia has perfectly crafted five special dishes of the month in May 2018 to satisfy guests with the divine tastes of delectably light to rich-and-creamy sauces covering five pasta dishes, with many ingredients mixed together including wild boar, Alaskan king crab, Italian sausage, fresh Italian herbs, spinach, walnuts, mushrooms, green peas, and pecorino, gorgonzola, taleggio, mascarpone and Parmesan cheeses.
Pappardelle al Cinghiale, priced at 560 THB++
Pappardelle Tuscany style with slow-cooked wild boar, fresh Italian herbs, red wine, light tomato sauce and pecorino cheese
Fettuccine al Granchio, priced at 750 THB++
Black ink fettuccine with Alaskan king crab sauce, cherry tomato, white wine, little chillies and fresh mint
Fettuccine Verdi ai 4 Formaggi, priced at 490 THB++
Spinach fettuccine with gorgonzola, taleggio, mascarpone and Parmesan cheeses
Fettuccine in Salsa di Noci, priced at 490 THB++
Fettuccine with walnut sauce and Parmesan cheese
Fettuccine alla Boscaiola, priced at 470 THB++
Fettuccine with mushrooms, fresh Italian sausage, green pea cream sauce and Parmesan cheese
All prices are subject to a 10% service charge and 7% VAT. Terms and conditions apply.
Continuing a proud tradition since its inception in 2008 and its subsequent evolution of themes over the years, what is often considered as Phuket’s most renowned Sunday Brunch continues to hold strong with an exceptional landscape of gastronomy presented poolside at the Underground Café and Rivet and complimented by a choice of free-flow beverages from the finest select wines or an excellent champagne.
A fantastic assortment of some of the world’s favourite cuisines featuring creative cuts straight off the hot charcoal grill to freshly sliced sashimi and maki rolls, oysters served with your choice of lemon or shallot vinegar and a plethora of other dishes including cheeses, cold-cuts and barbequed lobster.
Our Sunday Brunch’s doors are open to our guests and the island’s brunch lovers, showcasing our skilled chefs’ passion for their culinary craft.
Younger diners or ‘Little Miners’ have 50% off food and are welcome to play in the family pool, and also try walking on water with our own inflatable water balls.
Sunday brunch options
With free flow Piper-Heidsieck champagne: THB 6,050 per person
With free flow wine and sparkling wine: THB 3,450 per person
With soft drinks: THB 2,450 per person
The Veuve brunch
The Veuve Brunch – bottle of Veuve Clicquot (75cl) per person: THB 5,900 per person
The Veuve for 2 – bottle of Veuve Clicquot (75cl) to share: THB 4,050 per person
Lazy brunch options
Start the day with a heavenly massage at our Coqoon Spa before making your way to the brunch feeling relaxed and ready to feast.
60-Minute Massage with Brunch & Veuve Brunch: THB 7,200 per person
60-Minute Massage with Brunch & Wine and sparkling wine: THB 4,600 per person
60-Minute Massage with Brunch & Soft Drinks: THB3,600 per person
Children between ages 7 and 14 are charged 50% off the Soft Drinks Brunch Package, children below 7 are complimentary and ages 14 and up are charged full price. All children must be dining with their parents or guardians.
The ‘Walk on Waterball’ activity at the family pool takes place from 14:00 until 15:00 and is subject to an additional charge.
Sri panwa proudly welcomes master Chef Koji Kimura of 2 Michelin star Kimura Sushi and Chef Shuji Niitome of Niitome Tempura for an exclusive pop-up on the 3rd – 5th of May. The famed chefs will be taking over Baba IKI at Sri panwa at the same time, serving both omakase and tempura omakase for lunch and dinner.
Sri panwa now welcomes master Chef Koji Kimura and master Chef Niitome for an exclusive pop-up held at Sri panwa’s Baba IKI restaurant on the 3rd to 5th of May. The 2 Michelin star Kimura Sushi is found in the suburbs of Tokyo with the master Chef Koji Kimura behind the reins serving only 9 seats in the iconic counter-based sushi-ya. Alongside him is the highest scored tempura restaurant in Japan by Tabelog, Chef Niitome’s namesake tempura restaurant which is located in the city of Nagoya.
Together, the master chefs will be serving what they both are known for; Chef Kimura has made a name for himself as the “father of aged sushi’ and will be bringing his 2 Michelin star worthy talents to Phuket, while Chef Niitome specializes in tempura seafood, meats, and vegetables, focusing on bringing out the flavors of the ingredients.With two unique restaurants under one roof, serving both lunch and dinner for a limited 3 day pop-up, do not miss the chance to meet & eat with master chef Koji Kimura and master chef Shuji Niitome at Sri panwa this May.
Phuket – 9 April, 2018: JW Marriott Phuket Resort & Spa’s Ginja Taste restaurant hosted “A Taste of Malaysia” food festival during 5 – 8 April, menu crafted by Guest Chef Mohd Shawal Basry, from award winning restaurant Bijan in Kuala Lumpur Malaysia. Cooking for over three hundred diners Chef Mohd Shawal worked alongside with JW Marriott Phuket culinary team and created a tremendous 5-course dinner and Malaysian buffet night over the weekend. The highlight of the degustation 5-course menu was Malaysian leaves salad with sambal dressing and assorted fried crackers; Steam seafood mousse; Tossed fresh young mango & herbs in tangy coconut milk served with sliced smoked duck breast and salad; Clear broth of cattle bone marrow with mixed spices served with toasted Hailam bread pieces; Pan seared Malabar snapper fillet with spiced tomato coulis and apple dressing served with brunoise vegetables and fermented durian sauce; Slowly cooked beef rib eye in black thick sauce served with rainbow rice and kerabu; and steamed palm sugar sponge cake served with caramelized palm syrup and a scoop of homemade coconut ice cream.