A Taste of Place: Meet Two Chefs Bringing Destinations to Life
This International Chefs Day, Anantara steps into the kitchens of two culinary visionaries preserving culture, memory and tradition through food.
Food as a Gateway to Culture
- To mark International Chefs Day, Anantara highlights two chefs who use food to preserve culture and connect travelers with the stories, people, and traditions of a destination.
- The chefs are based at Anantara Palais Hansen Vienna Hotel in Austria and Anantara Layan Phuket Resort in Thailand.
Chef Paul Gamauf Preserves Austrian Heritage
- Paul Gamauf, Head Chef of MICHELIN-starred EDVARD in Vienna, views cooking as a way to preserve Austrian culinary traditions.
- Inspired by childhood memories of baking with his grandmother, he draws on seasonal ingredients and traditional techniques.
- His dishes reinterpret classic Austrian favorites such as:
- Käsespätzle
- Eismarillenknödel
- He also incorporates traditional methods like pickling and fermentation to keep culinary heritage alive.
Chef Hong Showcases Southern Thailand's Stories
- Chef Supakarn "Hong" Lienpanich of Dara restaurant in Phuket believes every ingredient carries a story.
- Her signature dessert, Rabob Suriya Jakawan, invites guests to "taste the universe" while remaining rooted in Southern Thai flavors.
- She works closely with local fishermen, farmers, and producers to celebrate regional ingredients and knowledge.
Connecting Travelers to Destinations
- Both chefs use cuisine as a form of cultural storytelling.
- Their dishes offer guests a deeper understanding of local traditions, ingredients, and communities.
- Through their culinary experiences, travelers can connect more meaningfully with the destinations they visit.
Key Takeaway
From Austrian heritage recipes in Vienna to locally sourced Southern Thai cuisine in Phuket, Anantara's chefs demonstrate how food can preserve culture while creating memorable travel experiences.
