September 28 - 30, 2012

Four Seasons Tenure:

Executive Chef since 2011

Employment History:

Soneva Fushi Resort & Spa, Condes de Barcelona Hotels, Restaurant Lasarte (two Michelin Stars), Hotel Le Meridien Ra Thalasso Spa, Restaurant Drolma (one Michelin Star), plus stints at numerous Michelin-starred restaurants in Spain

Birthplace: Barcelona, Spain Languages Spoken: Catalan, Spanish, English, Italian

Having grown up near the coast in northern Spain, Alex Gares, new Executive Chef at Four Seasons Resort Koh Samui, is no stranger to the ocean. And aside from cooking, he considers water to be one of his main loves. “When I was in the Maldives I used to take my little girl snorkeling. We’d swim alongside turtles and hundreds of colourful fish. We can’t wait to discover the waters around Samui too.”

Bringing with him a healthy dose of Spanish flair and creativity, along with experience of working in the kitchens of some of the world’s best restaurants, Gares is very excited about learning what Samui and Thailand have to offer the chef and foodie. And he’s putting this love of discovering new types of food to good use, ensuring that he tries everything that comes his way, whether it’s a bowl of freshly cooked steaming noodles, local delicacies in the market, or snacks at a street food stall. “On days off I really love to go to markets, to look at the products on sale, and to think about how I might be able to use them for that day’s lunch or dinner. I always end up buying too much.”

Four Season Samuiwww.fourseasons.com/KohSamui

Theme / Cuisine

Creative cuisine with a touch of Spanish flair

Alex Gares, Executive Chef

September 28 - 30, 2012

Cooking ClassSunday September 30, 2012By reservation only

10.30 to 13.00

Wine DinnerFriday September 28, 2012

18.30 to 22.00

3-course lunchSaturday September 29, 2012By reservation only

11.00 to 15.00

Contact details

Seats available 50 guests on long table THB 1,800 - net including wineFor our members: THB 1,600 – net including wine THB 300 transportation

MenuCherry Gazpacho with Goat Cheese, Prawn and Chives

***Caramelized Foie Gras with Roasted Grapes, Mustard and Wine

***Grilled Sea Bass with Broccoli Cream ,Long Beans and Preserved

Lemon Skin Emulsion***

Grilled Wagyu Rib Eye, Potato and Smoked Pancetta Terrine with Cocoa and Pepper Corn Sauce

***Chocolate, Hazelnut

Coffee or Tea

Each course will be paired with award-winning Monsoon Valley Wines

Seats available 50 lunch sets THB 690 - netFor our members: THB 550 - net

MenuSea Bass Passion Fruit Ceviche

***Mushroom Prawn and Spinach Gratin Cannelloni

***Grilled Red Snapper with Roasted and Mashed Potato, Tomato Comfit, Raisins,

Black Olives and olive oil Emulsion***

Berry Frappe, Pickle Strawberries, Litchi, Basil and Coconut

Seats available 12 persons THB 1,200 - netFor our members: THB 1,000 - net

Traditional Spanish Cooking Class at the Farm

Gazpacho***

Spanish Omelet***

Paella

Includes gift certificate and souvenir from Hua Hin Hills

Hua Hin Hills VineyardGPS: 12˚31’ 35.98”, +99˚42’ 45.70”

1 Moo 9, Baan Khork Chang Pattana, Nong Plup, Hua Hin, Prachuap Khiri Khan 77110

www.huahinhills.comwww.facebook.com/huahinhills

Phone: Tel. +66 (0) 81 701 8875, +66 (0) 81 701 0222, +66 (0) 81 701 0444, +66 (0) 81 904 0555

Guest Chef Calendar 2012-2013

Detail

Alex Gares, Four Seasons Resort, Samui

McDang, Thanadsri & Son Consulting Co., Ltd

Patrick Martens, Zuma Restaurant, Bangkok

Vichit Makura, Mandarin Oriental Hotel, Bangkok

Bo and Dylan Jones, Bo.lan Restaurant, Bangkok

David Thompson, Nahm Metropolitan, Bangkok

Andreas Bonifacio, La Grappa, Hua Hin

Morten Nielson, Sra Bua at Siam Kempinski Hotel, Bangkok

Bill Marinelli, Seafood Bar, Bangkok

Surprise!

Period

September 28 – 30, 2012

October 27- 28, 2012

November 23 - 25, 2012

January 2013

February 2013

March 2013

April 2013

May 2013

June 2013

July 2013