Frederik Farina steps up Hyatt Regency Koh Samui's fine dining game
The culinary director at the design-forward resort has spent 18 years with Hyatt in Southeast Asia
Frederik Farina, an experienced F&B visionary is utilising his ingrained food philosophy to establish the Hyatt Regency Koh Samui as the most exciting dining destination on Thailand’s legendary paradise island.
Farina, who has spent 18 years with Hyatt in Southeast Asia, is the culinary director at the design-forward resort, a much-anticipated addition to the portfolio of luxury accommodations on Koh Samui which was unveiled at the start of July.
Farina oversees the three dining concepts at the resort. These encompass Sesun, a hip beachside grill that majors in fresh seafood and premium meats with a Mediterranean twist and an all-day dining venue, Yangna, where menu selections range from authentic Thai dishes to international specialities, and Oasis on the Rocks, a romantic chef’s table on a secluded promontory next to the lapping waters of the Gulf of Thailand. All three vary significantly, however, what unites them, is Farina’s laser focus on utilising premium produce (locally sourced whenever possible) to deliver multi-sensorial experiences to patrons.
“I'm definitely product-driven, so it all comes down to the quality, origin and handling of produce. By getting that right, it allows us to deliver food experiences that reflect the location and its culinary traditions and cultural elements while maintaining an outward-looking philosophy with wide appeal. The ultimate goal is to deliver cuisine with a personality. By referring to where you are, you can enhance appreciation of the destination,” said Frederik Farina.
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