by Firefly Pool and Restaurant
Chef RayMarinate the king salmon with olive oil & lemon kelp seasoning. If you don’t have this you can easily substitute with lemon pepper or your favourite seasoning mix.
This is then grilled on hot charcoals for a smokey /BBQ flavour for 4-5minutes. Lastly, a squeeze of lemon juice on top then let the salmon rest for 30 seconds for its juices to settle. Serve with your choice of side sauces and salad.
Chef Ray
Culinary Director and Executive Chef Rey, is a dynamic and innovative New Zealander with nearly 20 years of experience in the fine dining segment of hospitality.
He developed his profession with guidance from industry leaders, taking his craft to Australia, Malaysia, Abu Dhabi and Vietnam, working for well-known luxury restaurants and hotels, including the award-winning ‘2016 Top 50 restaurant’, Bracu, in New Zealand, under the watchful eye of renowned Chef, Peter Thornley, before joining the team at The Pavilions Phuket.
Chef Rey’s unique method starts from understanding the culinary roots and culture of where he is, the history and traditional techniques that were used, then sourcing local ingredients and preparing the dish with ultra-modern cooking practices.
+66 76 371600
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Chef Ray
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