Yogesh Deshpande is the Pastry Chef of the Park Hyatt Goa, India, where he’s worked for the last twelve years after training in Mumbay and working on a luxury cruise line in the UK.
One of the coolest things about traveling to amazing resorts is that you can meet and connect with amazing chefs from all over the world, and sometimes you can even get them to create a custom dairy free Passion Fruit Panna Cotta for you!
Zoremi is not a big fan of Indian food. She can’t bear the taste of masala in pretty much every single dish, the way they like it here in Goa.
She comes from Darjeeling, in the North East side of India, where – as she tells me – the local cuisine is more similar to Chinese, since it’s so close to the Himalayas and Tibet.
As I am about to write this article about one of the best gluten free luxury hotel in Bangkok, I ask myself: What makes a place be special?
Let’s be honest, luxury hotels can be quite similar in their offerings: grandiose lobbies, marble bathtubs, infinity pools and sophisticated food are always amazing, but they’re not what really shapes the soul of a place.
Who can better design a gourmet gluten and nightshade free bruschetta than an Italian fine dining Chef?! I meet Rolando Manesco in the beautiful glass restaurant “Theo Meo”, the Italian bistro at the gorgeous Intercontinental in Bangkok, and being that both of us are from the Milan area and ardent food lovers, we start chatting about delicious gourmet food, travel and the most amazing resorts around the globe.
It’s a hard to think of a place more dreamy that Hawaii… lush vegetation, tropical flowers, amazing papayas (one of my favorite fruits) and a crystal clear water!