Anantara Si Kao Resort & Spa’s appointment of Bernhard Koll as Executive Chef, is poised to raise the resort’s international culinary profile to even greater heights as a result of this talented master chef’s esteemed royal catering background.
Born and raised in Erding, Germany, the birthplace of Bavaria’s famous white beer, Bernhard developed a passion for gastronomy which progressed from a top level culinary education to elite international experience.
Gaining a Master diploma in Munich, Bernhard’s expertise has since graced the finest kitchens around the globe. From his role as a Sous Chef at the Mandarin Oriental Hotel Elbow Beach, Bermuda, Bernhard was snapped up as an Executive Sous Chef by the Oriental Hotel Bangkok, Thailand. Assuming the position of Executive Chef at Dara Samui Beach Resort & Spa Villa, Koh Samui, Thailand, Bernhard has since headed south along the Andaman’s untouched tropical shores just south of Krabi, to take the helm of Anantara Si Kao’s dining establishments.
Responsible for five restaurants at Anantara Si Kao, ranging from the classic Italian seafood delights of Acqua to the casually elegant menu of the exclusive Koh Kradan Beach Club, as well as the ultimate in bespoke experiences, the aptly named Dine by Design, Bernhard’s additional wealth of royal catering roles sets him on an enviable industry pedestal. His expertise was required for a special gala dinner to celebrate HM the King of Thailand’s 60 years of reign, while he has also been requested to cook for invited royals from around the world, alongside high profile political events including the APAC meeting.
Bernhard’s ambition to continue climbing the professional gastronomic ladder, is perhaps best exemplified by his eagerness to work with the finest culinary masters in the business. Bernhard states, “I had the privilege to work with 3 Star Michelin Guest Chefs during special culinary events held at the Normandy Restaurant at the Mandarin Oriental Bangkok, including Thomas Keller, chefs from Gleneagles, Tour d’Argent, Pierre Gagnaire, Greg Doyle and Guy Martin. I’m extremely competitive, and this superior chef line up provided more than enough encouragement to keep me on my toes. It is my passion for absolute excellence that empowers a sense of innovation, meticulousness and a desire to craft extraordinary cuisine in all of the outlets under my lead, which will also inspire guests to return again and again to see what I have in store next!”