David Thai has enjoyed long-standing exposure in Vietnam as a celebrated Chef de Cuisine at Sofitel Plaza Saigon, with Epikurean Hotels and Resorts and Le Bouchon de Saigon. Prior to this his international exposure resonated with Hyatt Hotels throughout Europe and the Middle East. His most recognizable culinary prowess was with Iron Chef Vietnam between January 2011 and 2013. During this time he served as both a battling chef and on the jury, also competing internationally versus Iron Chef Thailand in a competition of oysters. No stranger to Six Senses Hotels Resorts Spas. David was part of the development team at Six Senses Ninh Van Bay and is delighted to return to the kitchen at Evason Ana Mandara, where he held the position of Executive Chef between 2004 and 2010.