Santorini Restaurant & their the Exquisite Chef

God is originally from Koh Samui and trained to be a chef in Bangkok where he then began to work.

Three years after that he moved to Samui and started work with the five star Mandarin Oriental.

‘I got promoted to senior chef when this hotel changed the brand to Meridian Group, then promoted to sous chef and after that I wanted to learn more.

Normally when you stay too long in a place you don't go up in position because there are so many people but after that I changed to the hotel Avison. I then went up to executive chef about 2 years after’.

God was still keen to learn more but this meant going back to Bangkok where he worked in the Marriot Jedwille as executive chef.

After that God moved about four times, to Phi Phi as a top chef and to Hua Hin before coming to Koh Phangan to work for Santhiya in Thong Nai Pan as their director of food and beverages.

‘I decided to open my own restaurant because I had worked with hotels for about twenty four years which was a long time already. Everybody wants to have their own business and as I am a chef I wanted to have a restaurant, its my dream’.

Do you have a favourite cuisine to cook?
I have been taught by top German, Italian and France chefs and have learnt a lot from many countries.

I enjoy Italian, I don’t copy exactly but look for the good thing in it. I don’t do an exact style but bring good parts from French, Italian food etc although I wouldn’t call it fusion either.

My food is my art.

‘The menu at Santorini is a big range of what I have learnt, salad, pasta, seafood and meat.

Many people ask me my favourite but I like cooking it all.

Where do you source your products from?
I import the salmon from Bangkok, also the beef steak, mushrooms and other ingredients.

I have a connection to a shop in Bangkok which I have had for a long time.

All of the vegetables are fresh from Koh Phangan.

What’s the most challenging thing with cooking?
The time for learning, when you have a long time you can learn more, more and more. You can have a good big chef to teach you and learn yourself. I’m still learning everyday, I keep record of what we sell and look everyday so that I can change the menu accordingly, make specials and promotions..

The restaurant has been open for four years and many people talk about the restaurant.

God designed the restaurant as a painter, they have canvas’s, animal rugs and a relaxed atmosphere.

What do you like to do in your free time?
I ride my motorbike, I don’t normally have a fixed day off, I work for twenty five days then take five days off per month.

I go to the mainland and ride to Laos on my harley davidson.

I like the island, the sea, and when I dreamt of my restaurant on the island I started thinking about the name, I likes the blue and white and my friend talked about Santorini as that is an island with those colours. 

What food do you like?
I like the Thai sour curry.

God puts a lot of work into the food, the good quality makes a difference, he also uses his expertise from when he worked in a five star hotel.

‘Because I worked for these five star places you still keep the quality where ever you go’..

On the menu at Santorini you will find -

Appetisers and salad

Sandwiches and burgers

Pasta

Fish and seafood

Meat, lamb shanks chicken pork chops

Japanese style

Side dishes

Desserts

And the famous Kobe steak

Definitely worth a visit!