• 
• 

Published on November 21, 2007

He's self-confident, friendly, experienced and dynamic, and he's at Evason Hua Hin & Six Senses Spa until Monday.

Zip down to Hua Hin, and you'll have the opportunity to meet Torsten Goetz, award-winning executive chef of Park Hotel Vitznau. You'll also have the chance to enjoy his cuisine, which is ranked 16 points on the Gault Millau scale.

Few people in this part of the world are aware that, in addition to the better known Michelin guide, the Gault Millau guide also rates restaurants.

Unlike Michelin, which grades restaurants on both the food and the ambience and service of a restaurant, Gault Millau concentrates only on the quality of the food.

"And quality is what I concentrate on, too," says Goetz forcefully, adding thoughtfully, "Oh, yes, also taste. I like to give my guests something unexpected."

He must be doing something right. He's been with Park Hotel Vitznau, on the shores of Switzerland's Lake Lucerne, for two years now. In the first year, Gault Millau awarded him 15 points, already high considering that 20 points (or more) is so difficult to attain. In his second year, he was awarded another point, putting him (and Park Hotel Vitznau) up there among the top chefs in Switzerland.

This is not the first time that Goetz has been awarded Gault Millau points. At the Landhaus Leick in Bochum, Germany, in the early 1990s, he won 15 Gault Millau points and one Michelin star. Later, at the Grand Regina & Alpin WellFit Hotel in Grindelwald, Switzerland, he won 14 points.

Born in Germany in 1968, Goetz has presented his creations throughout Europe, as well as previously in Thailand.

"Now, at Park Hotel Vitznau, we're aiming for another point or so next year," he smiles.

Though he's determined, he's also very relaxed - in keeping with the relaxed atmosphere of Evason Hua Hin, where, in the Other Restaurant, he's presenting "modern" and traditional Swiss dishes every evening.

Try his Gulf of Siam tuna sashimi (Bt365) crusted with pepper and laced with red-green pesto. Accompanying the dish is a very light salad with a volumised dressing of Italian white truffles and balsamico.

Since people at a Thai seaside resort seem to prefer seafood, the majority of fare on the menu is made up of healthful fish dishes, but Goetz has also added veal, beef and lamb items. His veal "Zurichoise" (Bt750) is, he says, close to the traditional dish, a lovely combination of lightly braised veal with very fine roesti potatoes and a tasty seasonal vegetables.

Thanks to his pastry background, Goetz has been able to add some very fine desserts.

His green-tea ice cream (Bt250) is very mellow, accompanied by what is sure to become an enduring favourite - cream cheese ice cream.

"I want to combine a taste of Asia with a taste of Swiss chocolate," he says.

This chocolate is amongst the best, from the Swiss company Felchlin, which makes its chocolate from wild cacao beans from Bolivia. It's melt-in-the-mouth beauty.

For the promotion, assistant F&B director Niall Keddie (he's also the resort's sommelier) has put in a supply of fine German wines to go with the meal.

However, Goetz is taking one evening off - this Saturday is Loy Krathong and Evason Hua Hin, along with its sister resort nextdoor, Evason Hideaway, is planning an evening packed with activities, from Thai classical dancing to a long drum parade (complete with a "master krathong", to a Nang Noppamas contest to a very fine buffet full of Thai dishes, both well-known and unusual (Bt1,850 per person).

This buffet is under the supervision of Evason executive chef Louis Poh Yu-Ming.

The best idea is to check into Evason for two nights - one evening for an eventful Loy Krathong and one for the best that a top-ranking chef from Switzerland can offer.

Torsten Goetz Presents

Every evening from November 15 to November 26

Evason Hua Hin & Six Senses Spa

9 Moo 5 Paknampran Beach

Pranburi, Prachuap Khiri Khan

For reservations, both for chef Goetz' promotion and Loy Krathong, call (032) 632 111

Laurie Rosenthal

 The Nation