Daniel Green at V- Villas Hua Hin

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Ever exciting, ever exclusive and ever attractive, The V Villas Resort in Hua Hin invited International Executive Chef Daniel Green to host an exclusive breakfast on the beach front.

Chef Daniel Green from the United States of America – the popular host of cooking TV programmers’, author of 6 cook books, food columnist in various publications and health products presenter – was invited to design a GREEN Cuisine which will be available at Vie Hotel Bangkok and V Villas Hua Hin for a la carte, room service menu and buffets from 18th January 2013 onwards.

Daniel has newly created a selection of healthy and low-calorie dishes with a new trendy presentation in colour plates. His menu offers a wide range of cuisines to be incorporated in buffets, brunch, a la carte and room service, varying from appetizers, soups, main dishes, to desserts and drinks.

His dishes not only help to balance an individual’s nutritious diet, but are also a feast for the eyes.

“Taste Good, Feel Fab” is the concept of Daniel’s food. “A healthy menu doesn’t need to be tasteless and you don’t need to control that much of your diet to enjoy food in one’s life,” says Daniel, ensuring that his culinary art is both fabulously tasty as well as downright healthy.

Chef Daniel Green is well–known for his early life experience as an overweight teenager who, at the age of 18, started a three–year diet which transformed his life. After this improvement, he was chosen as a presenter for brand name outfits and jeans, and later on became a model and diet product presenter.

Presentations will be in 4 different colour plates:   Red plate –   presents food with high protein, low carbs

Green plate – presents vegetarian food,   Yellow plate – presents low fat and Purple plate – presents Energy reboot and getting over jet lag.

Our breakfast was loaded with colourful plates representing all these nutritious varieties. Daniels creations were mouth-watering and our breakfast turned into a gourmet feast of poached eggs , fresh tuna and all sort of salad compositions with a selection of teas and coffees. Champagne was served as we turned up at 9:00 am and sparked our ignitions for a wakeup call.

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