Last Friday, I had the privilege of attending an exclusive sustainability dinner at JW Marriott Khao Lak, a unique event hosted by the talented chefs of JW Marriott Khao Lak and Mai Khao. More than just fine dining, this evening was a thoughtful culinary journey that married inventive flavors with a commitment to environmental stewardship. Every aspect—from the locally sourced ingredients to the zero-waste techniques—was carefully curated to celebrate sustainable practices. All proceeds went to support the Ocean for All Foundation, an organization dedicated to ocean conservation in Thailand, adding a meaningful dimension to this unforgettable experience.
Setting the Scene at Drift Beach Bar & Grill
The night began at Drift Beach Bar & Grill, located on the resort’s pristine beachfront. Against the backdrop of the Andaman Sea’s stunning sunset, we enjoyed refreshing welcome drinks, including a crisp Riesling and a sparkling wine from Hua Hin’s Monsoon Valley. The ambiance—an ocean breeze, soothing music, and the gentle hum of excited conversation—set the perfect tone for the culinary journey ahead.
A Menu Rooted in Innovation and Sustainability
Amuse-Bouche: A Prelude to Excellence
The trio of amuse-bouches opened the meal with a burst of creativity and flavor. First, a tempura-fried shiso leaf topped with sustainably sourced red snapper from a Rawai farm offered a bold and refreshing start. Then, the delicate Chicken Liver Pâté with Phang Nga fig on crispy brioche provided a refined, French-inspired taste. Finally, the homemade cocktail shrimp delivered a classic that would elevate any party spread. Each bite showcased the chefs’ knack for transforming simple ingredients into extraordinary flavors.
The Appetizer “Grouper”
Crafted by Chefs Silvano and Eak from JW Marriott Khao Lak, was a visually captivating grouper paired with pomelo, lemongrass, kaffir lime, and red onion. Artfully served on a fish bone-shaped black cracker and topped with crisp fish skin, this dish paid homage to zero-waste principles. The tangy pomelo and delicately flavored fish paired beautifully with the Riesling, leaving a lasting impression.
First Course: “Bacon & Eggs”
Chefs Brian and Nick from JW Marriott Phuket Mai Khao presented a playful twist on breakfast with “Bacon & Eggs.” A perfectly cooked, 63-degree free-range egg sat alongside slow-cooked pork belly lardons and a light potato foam, evoking a rustic French “oeuf cocotte.” Paired with a “Drunken Bacon Mary,” a bacon-infused vodka cocktail, this course delivered comfort and nostalgia.
Second Course: “Circular Pasta”
The second course, “Circular Pasta,” embodied zero-waste innovation. Chefs Silvano and Eak transformed breadcrumbs into tagliatelle, crafting a pasta dish with vongole, tomato fondue, umami powder, and seaweed bottarga. Paired with a Chablis from Burgundy, the dish’s deep umami and delicate acidity danced on the palate, a perfect marriage of flavor and eco-conscious cooking.
Third Course: “Mullet”
For the third course, Chefs Silvano and Eak presented a stunning line-caught red mullet, elegantly wrapped in a tender cabbage leaf. Inside this delicate parcel was a finely crafted filling of the mullet’s own liver, Taggiasca olives, capers, and cashews, which provided a luxurious, savory richness. The smoky undertones of the eggplant, carefully grilled to perfection, infused the dish with an aromatic warmth that beautifully contrasted with the sweetness of the mullet.
Paired with Monsoon Valley’s signature 2023 Chenin Blanc from Hua Hin Hills, the dish reached a new level of harmony. The wine’s bright acidity perfectly balanced the dish’s bold flavors, amplifying the smoky and nutty elements while enhancing the natural sweetness of the fish. Each bite was divine—a masterful blend of flavors and textures that captured the chefs’ dedication to innovation and sustainability.
Fourth Course: “Ocean & Land”
Perhaps the highlight of the evening, the fourth course presented a decadent surf-and-turf featuring Thai Wagyu beef and Phuket rock lobster, served with pomme purée and a rich Choron tarragon sauce. Chef Brian’s technique of layering thin slices of beef with mushrooms created a tender, melt-in-the-mouth texture, elevating the dish while using smaller beef portions—a nod to sustainable cooking. Grilled to perfection on a Josper grill, the dish exemplified the mastery of pairing flavor with minimal waste.
Fifth Course: “Sweet Basil Panna Cotta”
The dinner ended with an inventive basil panna cotta by Chef Eak. Accompanied by mascarpone cream, tomato lime jam, and a crumble, the dessert was a nod to the classic tomato, mozzarella, and basil salad—unexpected, refreshing, and unforgettable. Paired with a house-made zero-waste limoncello, it left a divine final impression.
Commitment Beyond the Kitchen
Throughout the evening, JW Marriott Khao Lak’s commitment to sustainability shone through. Chefs Silvano and Brian have championed eco-friendly practices, reducing food waste by 25% over recent years. Kitchen scraps are creatively transformed—potato peels become potato chips, and vegetable trimmings are dried into umami powders, which enrich broths, sauces, or serve as a finishing crumble.
The hotel’s sourcing practices further highlight its dedication to environmental responsibility. Sustainably farmed shrimp and red snapper, raised on a natural diet of insects instead of smaller fish, help protect Thailand’s marine biodiversity. And with one of the largest on-property gardens outside the U.S., JW Marriott Khao Lak grows its own produce, herbs, and edible flowers, reinforcing its commitment to a farm-to-table philosophy.
More Than a Dinner—A Cause Worth Supporting
This dinner was about more than exceptional food; it was a chance to contribute to vital marine preservation efforts. With proceeds benefiting the Ocean for All Foundation, the evening supported bamboo shark conservation and other initiatives close to the hotel’s heart. The property’s preserved natural spaces, home to native wildlife and local flora, speak to the owners’ respect for the environment and commitment to giving back.
Conclusion
The JW Marriott Khao Lak’s sustainability dinner was a true masterclass in eco-conscious fine dining. Chefs Silvano and Brian’s ingenuity and dedication brought each course to life, from the tender Thai Wagyu and rock lobster to the inventive basil panna cotta. Their commitment to sustainability—reflected in everything from the Josper grill to the locally sourced seafood—left a lasting impression.
This incredible dinner was only a preview of what’s to come. For anyone who missed this event, the next sustainability dinner on November 29 at JW Marriott Phuket Mai Khao promises to deliver another extraordinary experience. If you appreciate creative, sustainable cuisine and want to support ocean conservation, I highly recommend reserving a table.
A huge thank you to Mathieu, the Marriott team, and everyone who made this event possible. It was an honor to witness their dedication to sustainability firsthand. Here’s to more tasty, responsible adventures!
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