The resor t sources a lot of locally grown seasonal produce, delivered directly to the resort’s chefs as a ‘farm-to-table’ operation. That is in addition to on-site edible landscaping. One highlight for guests is that they can visit the freerange hen’s garden and pick organic eggs and hand over to the kitchen to be prepared for their own breakfast. It is a delight for everyone to interact with these beautiful and happy-going hens that are very keen on coming up close as you enter their home. Aside the many human visitors, these hens are also entertained with jazz music! As Conny and his colleague visited the gardens to harvest herbs and vegetables needed in the kitchen that day, he explained how they were about to share their new health and nutritional diet advice with their guests. “The offers are presented differently and the menus are according to these programmes that we offer. So, upon arrival you’ll get a screening from a doctor to see what could be suitable, with a consultation on your food intake, and the head chef on site, so that you have a direct dialogue, and are in direct contact should there be anything you’d want more of or don’t like. Then it becomes a very personal experience,”
he said. “And it’s not that we force anyone, it’s not as in a boot camp; you still have choices whether you want come on a detox, or simply sleep and eat well, drink right, and get the right nutrition for a fitness holiday. Should you still want a hamburger you can get one, but we have the offer to eat healthy, natural, organic food on our hotels.” Conny described the Yao Noi proper ty as their “mother ship of Six Senses” that has operated for over 10 years and works very well, and thus constitutes a good place as a test bed for new projects of this kind. Conny is passionate about food, including how it keeps us healthy and thriving. At Six Senses, star ted by the Swede Eva Malmström-Shivdasani and her husband Sonu, he could recognise himself in many things. “Things are there for a reason, not only to look good; when it comes to furniture, food, drinks etc. thought has gone into it. It’s not only a bottle of wine or a plate of food in front of you but someone having thought a bit deeper about it, which one often does in Sweden,” thought Conny. “In some way it felt quite natural to start working for Six Senses, perhaps just by being Swedish and having grown up in the countryside
and how we respect nature and produce and do not litter, make pickled and smoked food, homemade jam etc. And Six Senses goes about things in the same way - thinking natural. Their concept’s philosophy provides as much dietary information as possible about each dish on the menu, directly underneath each item’s description, as a refinement of Six Senses’ already healthy-driven concept. “We’re enhancing that even more by taking a few additional steps, and that is not only about having healthy food. Many times today when going to hotels one wants to learn something, so we want to share some knowledge with our guests. If staying with us for a week guests get a consultation, can learn cooking, and we many programmes. Also, when one leaves the hotel one wants bring something back home, so we share recipes and knowledge on what to eat once you have arrived back home. This gives guests an entirely different experience than an ordinary hotel,” said the Swedish chef. On offer are the personalized Six Senses Integrated Wellness Programs, such as ‘100 % Full Potential’, ‘Sleep & Resilience’, ‘Cleanse & Detox’ and ‘Trim & Fitness’. Dishes corresponding with any of the wellness programs are marked as February 2017 • ScandAsia.Thailand 7