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The Italian Job Dinner Buffet featuring Andre Cannalire
JW Marriott Phuket Resort & Spa will brighten up your stay with Michelin-star dining experience. The Italian Michelin Star Chef Andrea Cannalire generously takes his time-out from the-one-Michelin-starred Cielo’s kitchen to cook for diners at the resort. The celebrity Chef Andrea Cannalire will travel from Ostuni, Italy for an exceptional four-day promotion from 12 – 15 January 2018 at Ginja Cook and Cucina Italian Kitchen, JW Marriott Phuket Resort & Spa.
Chef Andrea will present a series of specially-designed menus inspired by seasonal cooking that reflects his philosophy of cooking with a passion for precision. His signature dishes are very distinctive as he takes influences from different parts of the Italy to come up with creations that surprise the palate.
The programme for the extraordinary evenings as following:
January 14, from 6.30 to 10 pm: The Italian Job Buffet Dinner at Cucina Italian Kitchen. The menu created by Chef Andrea Cannalire, offered a spread of delectable Italian cold cuts, soups, appetizers, salads, cheeses and desserts, and the option to add either Pizza or Pasta. Plus a main course with choice from Seafood to meat selection. Price is THB 1,600++ per person and THB 2,388++ per person with free flow selected beverages.
For more informations or reservations, contact our F & B dining experience team. Tel +66 (0)76 338 000 or
About the Chef: The International Michelin Star Chef Andrea Cannalire, 31, dynamic and talented Chef de Cuisine at Cielo in Ostuni, Italy. Chef Andrea started his culinary career off as a young chef classically trained under some of the most highly revered and respected Italian chefs at Michelin-starred restaurants; including Villa D’ Amelia; La Strega; Già Sotto l’Arco and Villa Crespi. From 2010 to 2014, Chef Andrea continued to lift his forkful skill up as Chef de partie with numerous world renowned one-and two-Michelin-starred restaurants around Italy among Parizzi; Schuman; Magnolia; Bracali; Unico and Al Pont de Ferr, to acquire knowledge, techniques and principles that laid his solid foundation for the culinary excellence he excels at Cielo restaurant today. Chef Andrea embraces his Italian roots and heritage. In an inventive approach, he proposes sensory journeys between tradition and experimentation, through dishes that play with shapes and colors, using local excellences and preciousness from all over the world. It takes skill and a keen sensibility to ensure everything works well together and Chef Andrea knows that by heart.