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This episode of Sustainability Around the World features Chef Satya Beeknoo, a pioneer of sustainable tourism in Thailand.
By involving his whole crew at Zeavola Resort in reducing, reusing, recycling wastage, and planning a healthy and sustainable menu, Chef Satya managed to lower waste costs by 35%. Tune in to hear more about his story and discover how to bring your sustainability vision to life in the ever-changing hospitality business.
In just 30 minutes, we’ll walk you through the motivations, rewards, and challenges of inspiring your team to go above and beyond for human and planetary health.
Join Chef Chris Koetke and Chef Satya Beekno to continue your journey towards a more secure food future and to learn how you can contribute by using the power of the white chef jacket.
Practical Information
- Topic: Sustainable Tourism
- Where: Zoom and Facebook Live
- When: 25 May 2021
- Time: 13:00 CET (Paris)
Satya Beekno
Executive Consultant Chef at Robin Hood Thailand; Former Head Chef at Zeavola Resort and Chef de Cuisine of Marco Pierre White ***; Winning Challenger Chef of Iron Chef Thailand; Member of Escoffier Thailand
Born in Mauritius, of which cuisine is as colourful as its cultural diversity, Chef Satya is renowned for his ability to elevate the pleasures of seasonal and rustic cuisine.
As a seafood lover, he always strives to come up with cooking that describes himself: direct, with clear-cut flavor, with a dominant feature of shellfish and fish. His menu ranges from French Gastronomy Cuisine, Asian & Fusion Cuisine to Modern European with Asian Twist Cuisine.
Sustainability Around the World is part of our Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Find out how you can get involved at www.howtofeedtheplanet.com.
Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. This initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.
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