A captivating new chapter has begun at Thailand’s intimate hilltop retreat The Pavilions Phuket, with a dynamic new leadership team breathing fresh life into the luxurious resort’s culinary offering and further elevating an already exceptional portfolio of villa accommodation.
Irishman Conor O’Leary – formerly of Keemala – has taken up the reins as General Manager, joining New Zealanders Rey Ardonia, Culinary Director, and Tim Sargeant, Director of Marketing. Cherished flagship of The Pavilions Hotels & Resorts, The Pavilions Phuket embodies the brand’s dedication to providing a sophisticated and engaging alternative to traditional hotels where privacy is paramount. Highlights of the planned enhancements include the addition of a brand new two-bedroom villa created especially for discerning families; and a mouthwatering series of kitchen takeovers that will bring some of the world’s most exciting Chefs to the resort.
Chef Rey is already implementing his vibrant new vision to reinvigorate each of the resort’s restaurants and bars. The fun-loving, poolside vibe of Firefly will be amplified with a more interactive, Instagrammable experience that connects guests with the creative talent behind the food. The emphasis on live cooking stations, à la minute dishes and kitchen theatre is exemplified by a new signature Firefly’s Lazy Sunday Lunch that is abuzz with shared tables; live entertainment from resident musician Bryan Repito; and a brigade of chefs making everything fresh by hand – from pasta and live Parmesan wheels, artisan pizzas and fresh local seafood to charcoal-grilled burgers, prime cuts, rotisserie and Desserts Factory.
At The Plantation Club, modern, Western techniques are applied to hyper-local produce and fresh garden herbs to weave a high-end culinary tale of regional Thai specialities, dégustation dining, and private Chef’s Table dinners in the library. The panoramic 360° Bar serves up Phuket’s best sunsets, celebrated with bespoke cocktails and Thai street food tapas with a Mediterranean twist.
The delectable new dining options will be elevated to even greater heights with the resort’s new Symphony of Flavours concept – celebrating international cuisines and cultures through a series of kitchen takeovers by some of the world’s most exciting and creative chefs. This series will launch on 16 November with a special one-off dinner at The Plantation Club by Shinichi Maeda, multi award-winning Japanese head chef of An Dining in Niseko. Chef Shin’s bespoke menu will showcase his unique Hokkaido-inspired dishes using local organic produce from Phuket, paired with fine Sakes.
The resort’s villa accommodation is also being refined with the addition of a brand new two-bedroom Spa & Pool Pavilion, ideally suited for families, and a soft refurbishment of 18 existing one-bed Spa & Pool Pavilions will be completed in April 2019.