Two Michelin-Star experience at the Pavilions Phuket with Chef Christian Herrgesell

Former head chef of World’s 50 Best restaurant, Tim Raue, Chef Christian Herrgesell will host two gastronomic events at the luxury resort on 14 and 15 January 2022

This January, The Pavilions Phuket welcomes culinary director and former head chef from two Michelin-star restaurant Tim Raue, Chef Christian Herrgesell, over two days for a unique gastronomic experience for guests at the resort. From 14-15 January 2022, Chef Christian Herrgesell will take up residency at The Pavilions Phuket to present two specially crafted evenings of gastronomic delights, combining the diversity of Asian cuisine with the distinct culinary signature of one of Europe’s top chefs.

Christian Herrgesell has over 20 years’ experience in gastronomy, including ten years working with one of Germany’s most-decorated and flamboyant restauranteurs, Tim Raue, as head chef of his eminent Berlin restaurant Tim Raue. The two Michelin-starred restaurant has held a spot in the World’s 50 Best Restaurants since 2014, currently at #31, and has featured on Netflix’s Emmy-nominated series, Chef’s Table. During his time with Tim Raue, Christian not only served as head chef and culinary director in the flagship restaurant in Berlin, but also operated the opening of 13 restaurants around the World, including concepts in Dubai, St. Moritz and Sylt.

The Pavilions Phuket – image courtesy of Pavilions Hotels

On 14 and 15 January 2022, Christian will be hosting two exclusive culinary evenings at The Pavilions Phuket, where he will showcase an Asian-inspired philosophy that fuses exceptional Japanese product quality, classical French cooking techniques and exotic Thai fragrances and flavours. The first night will see guests treated to a ‘Tipsy Tapas’ evening at the resort’s 360 Bar, where innovative dishes include pork belly Sichuan style and salmon, spicy tomato & somtam. The following evening, Christian will present a six-course degustation dinner at the resort’s award-winning The Plantation Club, where menu highlights include five-spice short-rib beef with sweet potato; steamed cod with creamy wasabi and watercress salad; and a Thai mango-passionfruit soup and coconut rice milk foam.

Nestled high in the hills above Layan Beach, The Pavilions Phuket offers a range of 95 luxurious accommodations from private pool villas to spacious suites. Guests can enjoy two award-winning restaurants with gourmet cuisine prepared by an exceptionally skilled culinary team, a panoramic sunset view hilltop bar, state-of-the-art amenities including a spa and wellness centre and one of the largest free-form pools in Phuket.

14 January – Chef Christian Tipsy Tapas & Sunset
360 Bar, from 5pm | 4-Tapas set THB 850 inclusive of a glass of Taittinger Champagne

15 January – Chef Christian 6-course Discovery Menu & Wine Pairing The Plantation Club, 7pm | THB 5,300 (Early bird booking before 01/01/202: THB 4,300)

Interview with Gareth Billington Group Executive Chef at Quinta do Lago

Image: Gareth Billington, Group Executive Chef Quinta do Lago

After joining the Quinta do Lago team earlier in the year, we caught up with Gareth Billington to hear what made him decide to take on his new role as Group Executive Chef.

Nestled within the Algarve with the privacy and security of the Ria Formosa nature reserve, the Mediterranean resort provides a treat for visitors looking for excellent cuisine along with sporting breaks within a boutique hotel setting.

Firstly, congratulations on your appointment at Quinta do Lago. How did this role come about?
Quinta Do Lago has very professional and talented employees. I was asked to come here to give my cuisine knowledge to assist the Food & Beverage department. Also, to train and mentor young professionals in the kitchens.

You have worked in some fantastic places around the world, what drew you to your current base in Portugal?
I have worked at exclusive and high-class establishments, and Quinta Do Lago was the natural progression.

What can visitors expect to experience when visiting Quinta do Lago?
As soon as you arrive, you see the magnificent landscape, perfectly nurtured. Then enjoy the welcome from our fantastic staff, enjoy carefully selected beverages and gastronomic delights all served in beautiful surroundings.

Sustainability is an increasing element within the hospitality sector. How do you reflect this in your menu and produce?
We get as much produce as we can for our menus, from Quinta Do Lago Farm or local suppliers. This is to help reduce our carbon footprint and assist local family businesses. We check that our suppliers have the same policy, as ourselves on increasing sustainability awareness and practices.

You recently invested time by training 60 budding chefs, who inspired you during your career?
All the people I´ve worked with have inspired me.

When you are not cooking for visitors, what is your turn to dish?
Pan-fried Halibut with tomato and red onion salad, simple and tasty !

If you had to sum up your culinary style in fours words, what would they be?
Fresh, Flavour, Texture, Memorable