dcsimg Samui Resort Hotel, Samui Dining - Six Senses Samui

Samui Resort Hotel, Samui Dining - Six Senses Samui

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

Apipong Yemprayura

Executive Chef

Born and raised in Thailand, Apipong, started his culinary career in 2001 at the Hyatt Regency Hua Hin, Thailand, as chef de partie. Almost a year later, he moved to the Marriott Resort & Spa Hua Hin, where he oversaw Ciao Italian Restaurant.

In June 2002, Apipong joined Halls & Wood House in the UK as head chef for their Mediterranean restaurant. After completing his contract, he decided to move back to his homeland and worked for several hotels including the opening of Grand West Sands Resort & Villas Phuket in 2008 and then Sivatel Bangkok in 2010. The most recent establishment in which he worked before moving to Samui was A-One Pattaya Beach Resort, with five restaurants, banqueting and exhibition venues falling under his responsibility as the executive chef.

Apipong loves everything related to food so in his spare time he enjoys being special instructor at the culinary school in Cha-am, Thailand. He also actively supports numerous charity works, helping the less privileged in conjunction with Thailand’s Chef Association.

Feel free to exchange culinary comments with Apipong at exch-samui@sixsenses.com.

Special Requests

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

Nico Vicens

Chef de Cuisine - Dining on the Rocks

Nico’s family is responsible for his addiction to all things food, teaching him to respect the freshness of ingredients and harness their natural characteristics ever since he could crawl. He recalls his mother becoming inpatient with him when trying to adjust the family recipes, which was the only real occasion he had to curb his passion for creativity. Officially Nico began his culinary career in 2011 in his home country, Spain, at the Three-Michelin-star-restaurant, Azurmendi, in Larrabetzu. From 2012 to 2014, he was chef de partie at Beti-Jai restaurant in San Sebastian, Spain, interacting with diners from the open kitchen whilst cooking arguably the best pintxos (regional tapas) available.

In 2015, he ventured East to Koh Samui and worked at The Cliff Bar & Grill as executive sous chef, bringing his expertise and passion to create his very own unique menu. Nico puts his heart, soul and touch into every single dish at Dining on the Rocks, creatively exploiting the essence of each ingredient for our diners’ pleasure.

Nico was born to cook, with many of his creations being tried and tested during his free time at home. He has even been known to take possession of his friends’ kitchens, much to their positive surprise! Nico speaks three languages including English, Spanish, and French, so he can certainly exchange some culinary ideas with a broad spectrum of diners.

Nico is open to any food related comments and can be reached at chefdecuisine-samui@sixsenses.com.

Special Requests

If you would like to meet with Nico, 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-and 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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