At Six Senses resorts, sustainability is more than a buzzword—it’s a way of life, especially when it comes to their innovative culinary practices.
Across the brand’s properties, chefs embrace the Eat With Six Senses philosophy, where sustainability meets flavor and well-being.
They are passionate about eliminating waste and finding creative ways to repurpose ingredients, both in the kitchen and in décor.
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At Six Senses Uluwatu in Bali, Executive Chef Indra and Director of Food & Beverage Ignacio (Natxo) champion sustainability through delicious, locally sourced dishes. They use every part of ingredients, from pineapples in juices and fermented drinks, to crowns that become table décor.
Waste is minimized, with fruit peels turned into compost and eco-enzyme for the gardens, and even coffee grounds are used to enhance the restaurant’s décor.
Mushrooms are a big hit with the culinary team, who create Mushroom Shoyu, Umami Powder, and Gomasio—flavors made entirely from leftover mushrooms. This waste-free approach extends beyond ingredients, as every meal at the resort connects to their larger zero-waste mission.
At Six Senses Zighy Bay, Executive Chef Walter Butti focuses on zero-waste dining by “reverse-engineering” dishes, ensuring that nothing goes to compost.
From nut milk by-products to upcycled orange rinds, every detail reflects his plastic-free, sustainable mindset. His innovative farm-to-table approach even led to Six Senses Zighy Bay being named one of the World’s 50 Best Hotels.
At Six Senses Yao Noi, where jungle meets beach, Executive Chef Braden Reardon is redefining local dining. Using ingredients from the on-site gardens, he minimizes food miles and maximizes flavor. From mushroom jerky to coconut-infused dishes, his inventive techniques reduce imports and highlight the island’s natural abundance.
In all, the chefs at Six Senses are turning sustainability into a gastronomic art form, making sure nothing goes to waste while delivering incredible, eco-conscious dining experiences.
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