Meet the team that make Esenzi
Phuket's ultimate culinary experience.
Born in Portland, USA, Executive Chef Tim Butler spent much of his early career living in New York City working under Chef Daniel Bouloud at the acclaimed Restaurant Daniel. In 2009, Tim moved to Bangkok to helm the kitchen at EatMe restaurant where his modern, honest approach to food garnered him international recognition on ‘Asia’s 50 Best Restaurants’ by San Pellegrino. Esenzi is the first venture outside of Bangkok for Tim, who in recent years has been at the forefront of the emerging culinary scene in the city and a rising star on the global culinary stage.
After traveling through south east asia for the first three months of 2016, John fell for the culture, food and lifestyle of the region and decided to make the big move from his native US. Shortly there after, he met Tim Butler and joined the Iniala team.
John started his career in San Francisco and built his foundation of cooking at Nancy Oak's Boulevard Restaurant. Subsequently, he moved to New York and further built experience at acclaimed restaurants such as Alain Ducasse at the Essex House, Gilt, and The Altamarea Group before returning to San Francisco as opening Chef de Cuisine of the award winning Progress restaurant. John’s approach is simple but flavor driven-cook delicious, generous, pure, thoughtful food with an open mind.
Having previous held the position of Director at Aula Sole Graells School as well as the accolade of ‘Best Pastry Chef in Spain’, Chef David Inglada is renowned as one of Thailand's top pastry chefs and oversees our in-house bakery kitchen. Along with his team of professional bakers, they provide the delicious breads, sumptuous desserts and delicate petit fours served during your Esenzi experience.
As General Manager, Nick represents the union of customer service, attention to detail, congenial professionalism and passionate knowledge that helps unite all the elements of the Esenzi experience to create an unforgettable dining environment for the guests.
Fabien has worked in many world renowned restaurants as sommelier including; the Capital Hotel London, Hotel du Palais in Biarritz and most recently 'Dinner 'by Heston Blumenthal'. Fabien has completed the advanced level of the prestigious Master Sommelier course and is currently preparing for the final level 'Diploma'.
With over 12 years in the restaurant scene, Behzad has become an integral part of what helps make a restaurant work. In his role as Director of Operations, Behzad oversees the various food & beverage brands under the Iniala banner and is instrumental from their conception through to their operation.