Tasked with elevating the coastal dining identity for this boutique resort, I engineered a bespoke, wine-led culinary program that seamlessly fused the clean, saline minerality of Mediterranean coastal philosophy with the bold, aromatic energy of local Thai seafood terroir. The engagement required a dual strategic approach: designing 15 proprietary signature dishes—such as an ovenless, high-speed Seafood Paella and a custom citrus-cashew crudo dressing—while preserving and upscaling legacy favorites with smart Mediterranean accents. 

Beyond the plate, I executed a complete back-of-house operational restructuring. By re-mapping kitchen station ergonomics, implementing thermal immersion precision (sous-vide) systems, and establishing scale-unified Gastronorm standardization, the project successfully slashed live service ticket times and optimized food cost margins, backed by a comprehensive visual SOP manual and intensive brigade training. 

Photo by Phuwadon