SAii Laguna Phuket, the free-spirited lifestyle resort on Phuket’s stunning sunset coast, has announced the appointment of Amit Gusain, a young and talented new Indian chef de Cuisine, as it continues to expand its culinary offerings and bring exciting new flavours to guests.
Chef Amit may only be in his early 30s, but he has gained extensive experience in the kitchens of leading hotels and restaurants across Asia. Born in Rishikesh, the beautiful city on the banks of the Ganges River in the foothills of the Himalayas, Chef Amit was inspired to start cooking by his beloved mother, who taught him the traditions of authentic north Indian cuisine, and mentored by his uncle, a highly-acclaimed executive chef at some of the top luxury hotels in India.
Chef Amit started working in New Delhi, including a spell at the famous Punjabi Pind restaurant. He then decided to spread his wings and moved to Thailand, initially as Indian Chef at Gajanana, a popular restaurant in Krabi province. His career has been on an upward trajectory ever since, as Chef Amit showed his skill and creativity at many leading hotels in southern Thailand, under brands such as Dusit Thani,
Anantara, Westin, JW Marriott, Renaissance, Novotel, Swissôtel and Best Western. Most recently, he was Chef de Cuisine at Avani+ Khao Lak Resort.
Confident, hardworking and highly motivated, Chef Amit is now ready to delight diners at SAii Laguna Phuket with his culinary skills. As the resort’s dedicated Indian Chef, he will craft dishes that highlight his home country’s diverse regional cuisines, including contemporary plates and classical recipes such as his signature lamb rogan josh, which are sure to stimulate the senses and tantalize the taste buds.
“My dream is to give people a taste of authentic and luxurious modern Indian cuisine. I mix spices, create marinades and explore ingredients that bring out flavours and combine it with nice presentation. The look on the people’s face when they have eaten one of my creations is priceless and it makes all of my hard work worth it,” Chef Amit commented.