L’Arôme by the Sea Enters a New Culinary Chapter

Phuket, Thailand, June 17, 2026 / TRAVELINDEX / Following a year of culinary refinement under Executive Chef Maksym Chukanov, L’Arôme by the Sea unveils a new chapter shaped by a clearer culinary identity and long-term gastronomic vision: a new gastronomic identity centred on maritime expression, the launch of an international culinary residency programme, and a renewed commitment to positioning Phuket among Asia’s leading dining destinations.

Already recognised by the MICHELIN Guide Thailand for four consecutive years, the restaurant now introduces a renewed gastronomic identity under Executive Chef Maksym Chukanov, whose international experience spans some of the world’s most respected kitchens, including Noma 2.0 in Copenhagen, Restaurant Ikarus in Salzburg, and Michelin-starred Restaurant Cure in Singapore.

Since joining L’Arôme by the Sea in April 2025, Chef Maksym has led a comprehensive refinement of the restaurant’s culinary direction, placing greater emphasis on clarity, precision, product integrity, and a deeper exploration of the maritime environment that surrounds the restaurant.

The current menu represents the first complete expression of Chef Maksym Chukanov’s vision for L’Arôme by the Sea. Developed over the past year, it reflects a deliberate shift towards greater precision, lighter seasoning, deeper product focus and a more coherent narrative structure. Rather than showcasing luxury ingredients in isolation, each course contributes to a larger progression designed around the changing moods of the ocean.

While grounded in contemporary French technique, the menu is shaped by the maritime environment of Phuket and the broader waters of Southeast Asia, drawing inspiration from the region’s coastal landscapes, marine products and diverse maritime cultures.

At the heart of this evolution is a new dégustation menu entitled “A Progression of the Sea”.

Rather than presenting a collection of individual dishes, the menu unfolds as a structured journey through different expressions of the ocean. Moving from freshness and minerality to depth, salinity, warmth and memory, each course reflects a distinct state of the sea while remaining grounded in contemporary French technique and ingredient-led cooking.

Courses such as sea urchin with gribiche and brioche, Fjord trout with roe and wasabi, Brittany blue lobster paired with laksa, and seasonal fish accompanied by fish maw and green peas contribute to a narrative designed to express the rhythm, texture and emotion of coastal landscapes.

“A cuisine defined not by complexity, but by clarity — where the sea remains present in every moment.”

This philosophy now guides every aspect of the experience, from sourcing and menu development to service and storytelling.

Unlike many destination restaurants that rely primarily on location, L’Arôme by the Sea’s current direction places cuisine firmly at the centre of the experience. The panoramic views of the Andaman Sea remain an integral part of the setting, yet increasingly serve as a natural extension of a culinary identity rooted in maritime expression.

INTRODUCING LES AMIS DE L’ARÔME

As part of its long-term vision, L’Arôme by the Sea also announces the launch of “Les Amis de L’Arôme” Culinary Residency Series.

Designed as an ongoing platform for creative exchange, the residency programme will welcome leading chefs and restaurants from across Asia and beyond, creating new dialogues between cultures, ingredients and culinary philosophies.

The inaugural residency takes place on 20–21 June 2026 and welcomes ŌRTENSIA from Shanghai. Entitled Where the Sea Flowers, the collaboration explores the meeting point between floral precision and marine expression.

Across a specially created menu, both teams reinterpret themes of seasonality, nature and the sea through a contemporary lens, bringing together two distinct culinary identities in a singular dining experience overlooking the Andaman coast.

The selection of ŌRTENSIA for the inaugural residency reflects L’Arôme by the Sea’s commitment to collaborating with restaurants that share a strong sense of identity, craftsmanship and contemporary culinary expression.

Future editions of Les Amis de L’Arôme will continue to bring together leading culinary talents from across Asia and beyond, establishing Phuket as a platform for international gastronomic dialogue.

The residency programme reflects L’Arôme by the Sea’s ambition not only to evolve its own cuisine, but also to contribute to the development of Phuket as a destination for serious gastronomic travel.

A NEW MOMENT FOR PHUKET

As international culinary travellers increasingly seek destination dining experiences beyond major capitals, Phuket is emerging as one of Asia’s most dynamic gastronomic regions. Combining international accessibility, luxury hospitality infrastructure and a unique maritime environment, Phuket offers conditions unlike any other gastronomic destination in Thailand.

L’Arôme by the Sea believes that world-class cuisine, meaningful hospitality and a strong sense of place can coexist outside traditional urban dining centres. With a growing concentration of internationally trained chefs, luxury hospitality projects, and ambitious independent restaurants, the island is entering a new phase of gastronomic maturity.

Within this context, L’Arôme by the Sea seeks to play an active role in shaping Phuket’s future culinary identity — one built upon excellence, creativity, international dialogue and a strong sense of place.

Through its evolving cuisine, global collaborations and continued commitment to refinement, the restaurant represents a contemporary expression of coastal gastronomy where destination, culture and craftsmanship converge.

WHY THIS ANNOUNCEMENT MATTERS

This new chapter marks the first time that L’Arôme by the Sea’s culinary vision, chef leadership and international collaboration strategy have been fully aligned under a single long-term direction.

Through the launch of “A Progression of the Sea” and “Les Amis de L’Arôme Culinary Residency Series”, the restaurant aims to establish itself not only as one of Phuket’s leading dining destinations, but also as a platform for contemporary coastal gastronomy in Asia.

Through its evolving cuisine, international collaborations and long-term commitment to excellence, L’Arôme by the Sea enters a new chapter with a clear ambition: to become one of Asia’s defining contemporary coastal dining destinations.

ABOUT EXECUTIVE CHEF MAKSYM CHUKANOV

Chef Maksym Chukanov brings nearly two decades of experience from Michelin-starred kitchens across Europe and Asia. His career includes Noma 2.0 (Copenhagen), Restaurant Ikarus at Hangar-7 (Salzburg), and Restaurant Cure (Singapore), where he contributed to the restaurant’s Michelin-star recognition and inclusion in The World’s 50 Best Discovery.

His cuisine is characterised by restraint, precision and respect for ingredients, with a particular focus on seafood, whole-product utilisation and clarity of flavour.

At L’Arôme by the Sea, he develops a contemporary French coastal cuisine inspired by the sea, interpreted through modern technique and an unwavering pursuit of balance.

ABOUT FRANCE LAROME GROUP

France Larome Group is a cross-cultural hospitality group developing chef-driven dining concepts across Europe and Asia, with a focus on connecting culinary cultures through gastronomy, storytelling and contemporary hospitality.

With projects spanning France, China and Thailand, the group focuses on creating destination restaurants that combine gastronomy, culture and storytelling while maintaining a strong commitment to culinary excellence.

Its portfolio includes L’Arôme by the Sea in Phuket, Madame Fan in Paris, L’Arôme in the Sky in Nanjing and other concepts currently under development.

Through its restaurants, collaborations and international partnerships, France Larome Group seeks to build meaningful connections between culinary cultures, bringing together French technique, Asian influences and contemporary hospitality.

Today, the group continues to expand its presence across key international markets while supporting long-term culinary talent development and cross-cultural gastronomic exchange.