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. 

Oliver Potter

Chef de Cuisine - Dining on the Rocks

Chef Ollie began his culinary career in 2008 at a local wine bar in Llangollen, UK. From there, he worked his way up in various establishments in the UK, namely Machine House Restaurant, The Victoria, The Bingham Hotel, and Social Eating House of the Jason Atherton Restaurant Group. He also worked in the kitchen's of the Sketch, Hedone, The Fat Duck, and Restaurant Gordon Ramsay. Ollie passionately remains in contact with many high-profiled chefs within the UK to gain culinary tips and hone his knowledge.

Ollie is an incredibly creative individual, who constantly strives to develop his own technique and identity. After nine solid years of refined culinary experience in the UK, he is now ready to transport his passion and skills abroad; hence taking the position of Chef de Cuisine at Dining on the Rocks.

For Ollie, it is not only about the business to be run in the most efficient way, but also for it to be thriving in a positive atmosphere for both guests and his team to be happy learning new creations.

As a chef, it is important for Ollie to be diverse, so he enjoys exploring foreign cuisines, fuelling his creativity and culinary inspirations. He has enjoyed motocross and skateboarding from a young age. And whenever there is a good wave, he will always find some time for surfing. His other interests include foraging, photography, traveling, and staying active.

Ollie 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 Chef Oliver, your GEM will be happy to arrange an informal catch-up with him. 

Garry Chan

Food and Beverage Director

Garry is no stranger to the Six Senses family. He was previously with Six Senses Ninh Van Bay in Vietnam, where he oversaw the re-launching of two restaurants, a bar lounge, and the new beach bar. At Six Senses Samui, he will oversee the resort’s highly regarded culinary offerings, focusing on the best possible produce, offerings and wellness.

A native of Malaysia, Garry studied hotel management at the International Hotel & Tourism Training Institute in Neuchâtel of Switzerland and from there his international career took off. He has held positions at various leading hotels and resorts throughout Asia, including the award-winning resort, The Datai Langkawi in Malaysia, The Nam Hai Hoi An in Vietnam, The Puli Hotel & Spa in Shanghai, and the former Regent Cape Panwa in Phuket, Thailand.

Garry will serve an integral role in the continued success of the resort’s signature restaurant, Dining on the Rocks, as well as the main outlet, Dining on the Hill, and in-villa dining service. He will also play a vital part in the culinary team’s advancement with "Eat with Six Senses", facility enhancements and overall leadership of the resort.

Garry’s mother tongue is Malay, but he also speaks English, Thai, Cantonese, Mandarin, and French.

Garry is passionate about travelling and exploring different cuisine, wines and cocktails that each destination has to offer.

Garry can be reached at fbd-samui@sixsenses.com.

Special Requests

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


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