The Nam Hai culinary team news: Four Seasons Resort The Nam Hai, Hoi An continues to weave an immersive culinary journey in line with its rich cosmopolitan heritage and as a harmonious ode to its central coast home. The resort has appointed three new culinary luminaries. Drawing on Hoi An’s history as a cultural melting pot: French creative Thomas Remy; Spanish-born Japanophile Alex Moranda; and Four Seasons veteran and culinary storyteller Saif Siddiqui to craft a new era of epicurean offerings at The Nam Hai.
Evolution is at the heart of the new line-up, as the Resort prepares to open its first Japanese grill restaurant, Nayuu, led by Chef Alex Moranda’s visionary approach. Also soon to relaunch in a dazzling new form are La Sen restaurant, set to offer a divine fusion of French-Indochina cuisine thanks to Chef Thomas Remy, and Cafe Nam Hai, re-visioned as a fine-dining Indian restaurant with Saif Siddiqui’s curiosity and creativity at the helm.
Saif Siddiqui, Director of Food and Beverage
A melting pot of stories and traditions, Hoi An has long welcomed myriad gastronomic approaches. This sense of an ever-evolving centre of creativity guides the newest additions to The Nam Hai’s culinary dream team. “It’s not just about food – it’s a blending of stories, traditions, and innovations,” comments Saif Siddiqui, articulating the Resort’s vision artfully.
“Each dish is a mosaic of global flavours, capturing the essence of our chefs’ diverse journeys and the timeless heritage of Hoi An, enriched with fresh local and seasonal ingredients.”
Meet the culinary creatives behind The Nam Hai’s new culinary evolution:
Chef Alex Moranda
Chef Alex Moranda, Japanese Chef De Cuisine at Nayuu: Spanish by birth but with a soul rooted in Japan, Chef Alex’s culinary journey spans continents. From honing his skills in the Seychelles, Panama City and Germany, to conceiving The Nam Hai’s new Japanese speciality restaurant, he is a culinary artist and a perfectionist at heart, dedicated to crafting meticulous dishes that are not just meals but memories.
Chef Thomas Remy, French Chef De Cuisine at La Sen restaurant: Beneath the gentle sway of palms, La Sen transforms poolside dining into an elegant experience, but it’s the restaurant’s upcoming rebirth, helmed by Chef Thomas Remy, that will truly set this ocean-view, garden gem apart. Envision a seamless blend of French culinary finesse and Vietnamese soul: French-Indochina on a plate – echoing tales of ancient trade routes, royal feasts, and the deep-rooted culinary heritage of a truly golden era.
Saif Siddiqui, Director of Food and Beverage: A seasoned Four Seasons veteran from Mumbai to the Maldives, Saif brings an undying passion for food and beverage to The Nam Hai. His motto, “Every guest dining experience is a golden opportunity to create lasting memories,” resonates in every direction, promising a reinvigorated culinary landscape. Saif Siddiqui’s curious spirit and love for diverse cultures and cuisines have inspired the reimagining of Cafe Nam Hai as a fine-dining Indian spectacle – an ambition that is perfectly complemented by the restaurant’s central open kitchen, soaring ceilings, and intricately carved screens. Expect an immersive journey through India’s culinary legacy.
Beachside at Four Seasons Resort The Nam Hai, Hoi An
As these three new culinary forces converge on this storied stretch of coastline, they don’t just bring expertise; they bring tales, traditions and an artistry steeped in authenticity and freshness. Bolstered by the Resort’s on-site farm and culinary academy, they promise to reveal hidden epicurean treasures that reflect their commitment to distinctive flavours and age-old techniques: the magic that happens when history, nature, and culinary craftsmanship unite.
