Chef William Talbot, Executive Chef at Hyatt Regency Koh Samui

Was your decision to become a chef conscious or did you fall into it?

I’ve been a gourmet food lover since childhood. The aromas from the kitchen, the joy of tasting something new, and the curiosity about how flavors come together were always with me. So, I didn’t fall into it—I grew into it. Cooking became a natural extension of who I was.

Who was your biggest influence to embrace a cooking career?

My mother, without a doubt. Her food was full of soul and tradition. Watching her cook inspired me to learn, recreate, and eventually innovate.

What are some emerging food trends that you’re noticing?

There’s a growing focus on hyper-local sourcing and sustainability. Diners want to know where their food comes from, and chefs are designing menus that reflect the land and seasons.

What’s an emerging ingredient that you’re using a lot of these days?

Local, seasonal produce. In Koh Samui, we’re fortunate to have an abundance of herbs, tropical fruits, and seafood. I let the ingredients lead the way.

How easy or difficult is it to find the right ingredients for your cuisine in Koh Samui?

Being on an island has its logistical challenges. But it pushes us to be creative and rely more on what’s around us. That’s where true culinary expression begins.

What would you cook at home for a laid-back dinner?

I’d return to my roots with Creole dishes from Mauritius—clams rougaille, octopus salmi, or a fish soup with moringa leaves. Comfort food with a story.

What’s the difference between being an Executive Chef in Koh Samui?

It’s about more than managing a kitchen. It’s cultural integration, sourcing local, and mentoring a diverse team. It's both rewarding and humbling.

Do you source as much local produce as possible for each restaurant?

Yes—around 85% of our ingredients are locally sourced. It keeps us grounded and supports our community.

How is people’s relationship with food different between Mauritius and Thailand?

Mauritius celebrates cultural fusion on every plate. Thailand, on the other hand, ties food deeply with spirituality and community. Both value authenticity and flavor.

Is there one dish that sums up your style?

The catch of the day. Simple, honest, and seasonal. It captures the essence of where we are.

Will any of the dishes you discovered recently be making their way onto your menus?

Yes, there’s a stir-fried squid in squid ink dish inspired by Southern Thai flavors—bold, unexpected, and packed with character.

Do you try out dishes on your family or friends?

Always. They are my most honest critics and my greatest supporters.

How often do you change the menu?

Every six months. It gives us room for innovation and reflects seasonal availability.

Do you serve vegetarian dishes?

Absolutely. Our Chef Detox Salad is a standout—vibrant, nourishing, and full of texture.

What’s your customers' most frequently requested dish?

Seafood linguine. It’s timeless and consistently loved.

What do you think the most important qualities are in a young chef?

Respect—for the craft, the produce, and the people around you. That mindset builds kitchens with heart.

What’s the one cooking tool that a chef should not be without?

A sharp knife. It’s your most trusted companion in the kitchen.

What's the best advice you've ever been given?

“Cook with your heart—everything will taste perfect.” It’s simple, but it’s everything.

What are your favorite restaurants in Bangkok?

Maison Dunand. Chef Arnaud Dunand’s precision and creativity are truly inspiring.

Your favorite holiday destination?

Japan—for its culture, culinary finesse, and the way it respects simplicity and freshness. It’s a chef’s dream.