From Thursday, September 25, through Saturday, October 4, 2014, guests at the resort will be entertained with daily highlights that demonstrate the evolution of the resort’s experiences, wellness and gastronomy. A gala program covers everything from child to adult activities and a daily calendar of “ten touches” rounds out the complimentary offerings. Examples include Vietnamese massage workshops, Yoga Nidra, outdoor cinema, local cooking classes in the organic garden, hiking to Bai Nho with General Manager Gary Henden, and drinks-a-drift. Friday, September 26 is a full day of celebration, culminating with a beachfront gala set to live music, entertainment and intertwined with mixes from Danang-based DJ John Cove; a celebration not to be missed.
Returning Six Senses visiting chefs Paul Merrett and Anton Manganaro round out the program of events with dining experiences at the hillside restaurant Dining by the Rocks on Saturday, September 27 and Thursday, October 2, a beach barbecue on Wednesday, October 1 and an organic cooking experience in the resort’s extensive garden on Tuesday, September 30.
Previous guests of the resort are encouraged to get involved in the birthday celebration by posting their own memories and photographs online using the hashtag #SSNVB10Years for a chance to win a 2-night stay in a Beachfront Pool Villa. The online competition runs across Facebook and Twitter from August 13 until October 4, 2014. The resort must also be tagged in the entrant’s comment for eligibility, and winner will be announced by lucky draw.
General manager Gary Henden said of the resort’s successful completion of ten years: “The resort remains one-of-a-kind for the Six Senses Hotels Resorts Spas, but also for hospitality in Asia, and specifically, Vietnam. We opened when very few international travelers had their eyes on the destination, and have continued to grow – often quite literally. Along with awareness of our resort, we have seen and been part of many positive changes within the local community. We will continuously redefine our resort with structural updates, environmentally conscious energy projects and unprecedented innovations. Strategically we look forward to the next ten years, but with so many sustainable and social initiatives in the pipelines we plan to stick around and make a difference for a very long time.”
A bit more about Paul and Anton:
Paul Merrett’s cuisine is strongly influenced by his travels to many spicy corners of the world. He was born on the spice island of Zanzibar, but the spices of Sri Lanka, Thailand, North Africa, the Middle East, Spain and Japan also influence his cooking. He has an impressive background in the restaurant world having worked with some of London’s top chefs, including Peter Kromberg and Gary Rhodes.
Paul's media career began with a one off appearance on Channel 4's Light Lunch. Since then Paul has been involved in many television projects including a ten-part BBC2 series named The Best, three series of Ever Wondered About Food on BBC1, Family Supercooks and most recently presenting Economy Gastronomy on prime time BBC2. Alongside this, Paul has been a regular contributor on Market Kitchen, ITV's Sunday Feast, Perfect and Saturday Kitchen as well as appearing on both BBC Breakfast and GMTV.
Since 2006, Anton Manganaro has headed up the kitchens at BAFTA’s iconic members’ club in London, 195 Piccadilly. Intrinsically British in feel and direction, Anton’s food is founded on produce sourced from key, award-winning suppliers who are proud of their traceability and sustainability. He uses his worldly experiences, fresh ingredients and the uniqueness of BAFTA as influence when creating his menus. Anton has also worked with several charitable organizations to promote well-being in farming and sustainability.
During his career, Anton has worked with some of the best-known and most innovative chefs in London. These include David Nichols of The Ritz and the Mandarin Oriental London, Gunther Schlender of Rue St Jacques, Paul Gayler of Inigo Jones and The Lanesborough, Anton Mosimann and Gary Rhodes. For five years he worked alongside Paul Merrett, achieving Michelin stars at both Interlude and the Greenhouse, while he has also travelled the world working in private households before heading up the kitchen at BAFTA 195 Piccadilly.
Paul Merrett raves about returning to the Six Senses kitchen, “I am a huge fan of the Six Senses holiday experience; fantastic settings, spectacular accommodation and the very best customer service. But best of all is their commitment to fabulous, exotic cuisine. I can't wait to play my small part in the anniversary celebrations in Six Senses Ninh Van Bay. I am looking forward to creating a menu that befits the location and the occasion - bon appétit!”
General manager Gary Henden says of the collaboration: “Chefs Paul and Anton fit perfectly into our celebration. They have seen the evolution of cuisine throughout much of the world, and Vietnam has always called out to gastronomic geniuses.”
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