Dear [title] [fname] [lname],

The Best is Yet to Come: One of a Kind Dining Experiences with our new Exceptional Executive Chef!

We are home to 11 restaurants that offer a gastronomic experience unlike any other. Dining here is like embarking on a tour of the world's finest cuisines. Get to know our creative new Executive Chef and discover his mouth-watering dishes that embody bold, exotic and memorable flavors that are undeniably extraordinary and will make you come back for more.

Coming from a global background, Chef Jeff enjoys combining interesting flavors to create one-of-a-kind dining experiences. His previous work experience includes working for 5-star hotels in the United States and Japan such as the Conrad Hotel Osaka, Four Seasons Hotel Kyoto, Sheraton Miyako Hotel Tokyo, Hilton Osaka, Grand Hyatt and Park Hyatt San Francisco as well as the Hyatt Regency Oakland. His wide ranging experience, creative flair and ardent passion for the culinary arts make him the ideal chef to oversee all culinary operations of the award-winning restaurants of the Royal Cliff Hotels Group.

We have challenged Chef Jeff to elevate the dining quality, so please come and check out whether he has met the challenge!

Where does your passion for being a chef come from?

My passion comes from my love of being in the kitchen where I feel the most excitement when I'm creating, testing, learning and teaching.

What do you like most about what you do?

I have the opportunity every day to do my best, give our guests a great experience and build our team and develop them.


For every dish you make, what is your goal?

My goal is to combine the best local and global ingredients in unique ways that accents and enhances the flavors naturally. I want to create something that the guests will remember and want to come back for.

What is your signature dish?

My signature dishes are constantly evolving and developing as I change locations and discover new flavors. One of my recent favorites is "Mosaic of the Sea", this is a collection of fresh, local and Japanese seafood combined with caviar, Savoy mango crudo and wasabi mousse. It's accented with really great Italian olive oil and market greens.

Where do you get inspiration for your dishes?

I look at past experiences and recent discoveries and blend them with location and what is in season. Cooking is an art so it borrows naturally from other art forms. The colors or composition of a painting could give the inspiration for a new presentation. Music can trigger an emotion that leads to a menu idea. I go to the markets, restaurants, cafes and basically, everywhere. Sometimes, I make lists of flavors, techniques and seasonal ingredients then think about how they would work together. I always keep my mind open.

What is your favorite ingredient to work with?

I love working with fresh seafood. This is due to having so much top product available in Japan where I have been for 17 years and also being a chef in California where seafood is also a huge factor.

What do you like doing on your free time?

I enjoy visiting spiritual places like temples, shrines and the ocean. I like to explore old neighborhoods, farmers markets and seafood markets. I think Thailand has 

many of these kinds of places so I am looking forward to living here. I am also very excited about visiting Bangkok.

What has been the highlight of your career so far?

I have been a chef in most areas of Japan and the experiences have been fantastic. Now, I am able to continue my culinary journey here in Thailand.

Want a taste of Chef Jeff's remarkable creations?


For other booking options, please call our Guest Relations Department
at (+66) 38 250421 Ext. 2037 or email:

We look forward to welcoming all of you at the Royal Cliff Hotels Group soon!

Best regards,

Prem Calais,
General Manager
Royal Cliff Hotels Group 

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