Phuket Marriott Resort and Spa, Nai Yang Beach has announced the appointment of Kai-Oliver Kauder as its new Executive Chef.
A German national with a lifetime of experience in the culinary industry, Chef Kai was initially inspired to become a chef by his mother, who not only introduced him to basic kitchen skills and techniques, but also taught him that cooking comes from the heart. Having achieved professional culinary qualifications in Germany and Spain, he went on to work in countries all around the world with some of the hospitality industry’s leading brands, including Relais & Châteaux, Sheraton, JW Marriott, Anantara, Swissôtel and more.
Chef Kai commenced his career at the well-known Schlosshotel Bühlerhöhe in Baden-Baden, Germany, before spreading his wings to the Middle East where he joined Marriott International for the first time as Sous Chef at JW Marriott Hotel Kuwait City. His talent was quickly recognized and he was promoted to Chef de Cuisine shortly afterwards.
Chef Kai moved to Thailand in 2008, as Executive Chef at Hua Hin Marriott Resort & Spa and later joined Anantara Hua Hin Resort & Spa as Cluster Executive Chef. Following a spell in Bali as Executive Chef for Anantara Uluwatu Resort & Spa, he returned to the “Land of Smiles” to work with hotels and resorts in Khao Lak and Phuket.
Most recently, he served as Cluster Executive Chef and Director for F&B Experience for Accor, handling three Novotel and Swissôtel properties in southern Thailand. He joined Phuket Marriott Resort and Spa, Nai Yang Beach on 16th May 2022 and will now head up all culinary operations at the hotel, including the Andaman Kitchen, its all-day dining destination, Big Fish & Bar, the signature beachfront restaurant and lounge, the lobby lounge, and a new, soon-to-be-revealed F&B outlet, along with in-room dining and event catering.
When he is not working, Chef Kai loves to take long bike rides or go snorkelling in the pure waters off Phuket. He also loves expanding his knowledge and skills by visiting restaurants, markets and food fairs, entering culinary competitions and traveling to experience different food cultures.
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