Como Point Yamu, a contemporary oceanside resort overlooking the Andaman Sea, has appointed Steven Black as executive chef.
Black will lead the culinary offering of the resort, which includes the Italian restaurant La Sirena, serving simple, wood-fired cuisine; the southern Thai street food restaurant, Nahmyaa; the colourful Aqua Bar; and the beach-style bar and restaurant at Como Beach Club, which serves authentic Thai dishes and refreshing juices.
Black, an Australian native, started his hospitality career in 1982.
He has worked in several top restaurants across Europe, and was the co-owner and former chef of London’s Berkeley Square Restaurant, which earned a Michelin Star.
He was also awarded a Michelin Star during his time as executive chef at Eastwell Manor Hotel in Kent, England.
Before joining Como Point Yamu, Black was in the kitchen of Wildflower – the rooftop restaurant at Como The Treasury.
Continuing his success, Black was awarded Chef of the Year by the Australian Hotel Association.
Black is passionate about sourcing organic, local produce while applying modern cooking techniques.
He’s keen to share his experience and knowledge with his new team, and hopes to inspire creativity in the development of Como Point Yamu’s menus and dining experiences.
General manager of Como Point Yamu, Andy Kunz, said: “We are excited to have executive chef Steven Black on board, bringing a wealth of experience from around the world.
“I’m confident he will bring a new dimension to our dining concepts and will greatly enhance Como Point Yamu’s unique food offering.”