Kevin Fawkes has recently commenced a new role with Anatara Hotels, Resorts & Spas, being based at the Koh Samui property and heading up their culinary and F&B department.
Until recently, Kevin was the Culinary Director for Soneva in the Maldives, where they have three luxurious and sustainable resorts. The Soneva ethos weaves luxury and sustainability together through their concepts, working hand in hand with the environment.
As a Culinary Director and Chef, Kevin has many accomplishments including being an honorary director of the Thailand Culinary Academy and winner of the Iron Chef Thailand, 2013/15. He is also a certified WACS B international culinary competition judge and a member of the British Culinary Federation.
At Soneva, Kevin designed and launched many concepts. As an artisan cheese maker and plant-based cheese maker, he designed and opened the Soneva Fushi handmade cheese and charcuterie studio, an interactive and fun learning experience for guests, as well as an artisan butchery. He also launched a food and drink laboratory concept, which chef Gaggan later copied for his Bangkok restaurant. As a plant-based cuisine Chef, he was responsible for ‘Shades of Green’ the first plant-based cuisine restaurant in the Maldives. Kevin was the public face of Soneva Cuisine, regularly curating the Soneva cuisine experience around the world, reflecting diverse and eclectic cuisine experiences and traveling for three months every year. He also founded Soneva Future Foods.
Prior to joining Soneva, Kevin cooked at Chefs Club Taipei, he was part of the concept team for ‘Once upon a Table’ an out of the blue restaurant part of the Michelin Chefs programme and he has worked closely with many famous 2-3 Michelin starred chefs. Kevin has also written recipes for numerous cooking publications, including the novel ‘The Spice Temple’ Switzerland and ‘Coconut Collaborative’ plant-based cookbook, London.
