This August, Executive Chef Kien Wagner of Six Senses Samui and Chef Gongpitak (Im) Boontanaveerapat, Chef De Cuisine from Phuket's Jampa restaurant celebrate sustainable Thai flavours together at Dining on the Rocks, Six Senses Samui. Both chefs believe the best ingredients do not need much persuasion.
For two evenings only - August 13 and 15, 2026 - Executive Chef Wagner welcomes Chef Im for an exclusive four-hands dinner that highlights Thailand's produce, the people who grow it, and the stories that begin long before they reach the plate.
While Samui and Phuket sit just a few hours apart, each island offers its own distinct landscape, seasons and ingredients. This collaboration brings them together in a menu shaped by both places, combining produce harvested from Six Senses Samui's Farm on the Hill with ingredients sourced through Jampa's close network of regenerative farmers, artisans and fishermen.
Guests can expect a tasting menu that is bold in flavour yet restrained in approach, including seafood caught in southern waters, vegetables picked at their peak, as well as fruits, herbs and native ingredients presented with precision.
For Chef Kien, the dinner is a natural extension of the philosophy that guides the kitchens at Six Senses Samui. Chef Im has earned recognition at Jampa for redefining what sustainable dining can look like in Thailand. Awarded a Michelin Green Star, the restaurant is known for its wood-fired kitchen, minimal-waste philosophy and deep commitment to regenerative agriculture. These values will travel to Samui for this collaboration.
This six-course four-hands dinner will be served in two seatings each evening. As seating is limited, advance reservations are strongly recommended.
Details
For more information or to make a reservation, call +66 7724 5678 or email reservations-samui@sixsenses.com
