dcsimg Samui Resort Hotel, Samui Dining, Luxury Samui Restaurant - Six Senses

Samui Resort Hotel, Samui Dining, Luxury Samui Restaurant - Six Senses

Dining Highlights

Dining on the Hill

All day dining restaurant

Dining on the Hill is open throughout the day. Breakfast is a bountiful buffet together with Asian delicacies. Lunch is a Balanced Cuisine approach and evenings feature Thai specialties.



Dining on the Rocks

Signature restaurant

Dining on the Rocks presents innovative food concepts, great service and of course that famous view and atmosphere. The brilliant architecture is ten terraced decks of weathered teak and bamboo.

Drinks on the Hill & on the Rocks

Elegantly designed bars

Each of our restaurants have comfortable adjoining bars. These are perfect for refreshing rendezvous throughout the day and evening, and ideal venues for pre and post dining drinks.

In Villa Dining

24 hour Service

In Villa Dining is available around the clock, for intimate meals and light snacks. There's a menu of home-cooked style dishes, or perhaps enjoy a private barbecue on the terrace of your villa.  

Dining Experiences

Choose your own Dining Location

Choose a dining location of your preference, or ask for our suggestions, and our culinary team will be happy to put together a menu especially for you for a very memorable experience.

Our Chefs and Beverage Experts

Erik Gremmer

Executive Chef

Erik Gremmer showed interest in cooking from an early age in his grandmother’s Dutch kitchen, however his professional culinary journey has taken him to many other fascinating kitchens since then. His first stop was at Sheraton Addis in Ethiopia then to the renowned Frigate Island in the Seychelles. In 2004, Erik joined Six Senses at Ninh Van Bay and after two years in Vietnam he transferred to Soneva Gili in the Maldives and later to One & Only Ocean Club in the Bahamas. Erik returned to the Six Senses family at Zighy Bay, Oman in 2010. After a short stint in Dubai he took up the role of executive chef at Six Senses Samui.

Special Requests

If you would like to meet with Chef Erik and discuss some of the finer points of food preparation or make special meal requests, your GEM will be happy to arrange an informal catch-up with him. 


Giancarlo Caffaro

Chef de Cuisine – Dining on the Rocks

Born and raised in Guatemala, Chef Giancarlo started his career in 2008 at Hotel Arts Barcelona before moving to Mandarin Oriental Geneva for two years as chef de partie. In 2011 he joined the Kempinski group at Grand Hotel Kempinski Genève Switzerland as sous chef de cuisine before moving to their Thai property in 2013 where he ran the kitchen of the casual dining restaurant. He speaks five different languages including English, Spanish, German, French, and Italian, and is learning Thai from is colleagues. Giancarlo’s perception is that restaurants should be places where emotions are created and where there is a dialogue between chef and diners.

Special Requests

If you would like to meet with Chef Giancarlo, your GEM will be happy to arrange an informal catch-up with him. 


Jose Ortiz

Food and Beverage Director

Jose started his hospitality career in 1999 working in the kitchen of the Melia Hotel in Barcelona, whilst simultaneously undertaking his culinary degree. He then continued studies by doing a further degree in restaurant & bar management, after working at the Michelin starred restaurant, Jean Luc Figueras. His Thai journey started in October 2011 when he was transferred to Four Seasons Resort Koh Samui managing their Pla Pla restaurant, beach bar and the recreation team. In 2014 he moved to Four Seasons Chiang Mai as assistant food and beverage director before coming back to Koh Samui and joining the Six Senses family as food and beverage director. 

Special Requests

If you would like to meet with Jose, your GEM will be happy to arrange an informal catch-up with him. 


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