Chef Maksym Chukanov Brings a Bold New Vision to L’Arôme by the Sea
Phuket, Thailand, May 8, 2025 / TRAVELINDEX / L’Arôme by the Sea is proud to welcome Executive Chef Maksym Chukanov, ushering in a new era for Phuket’s acclaimed oceanfront restaurant. With nearly two decades of experience in Michelin-starred kitchens across Europe and Asia — including Noma 2.0 in Copenhagen, Restaurant Ikarus in Salzburg, and Cure in Singapore — Chef Maksym brings a globally refined yet deeply personal approach to the island’s fine dining landscape. His arrival marks a thoughtful evolution of the restaurant’s identity: from its French gastronomic roots toward a more expressive vision of modern coastal fine dining, one that captures the rhythm of the Andaman Sea and the richness of the region’s ingredients. At the heart of his cuisine lies a philosophy centered on clarity, sustainability, and emotional resonance. The menu celebrates the purity of premium and underutilized seafood, enhanced by produce sourced from trusted partners across southern Thailand. Drawing on a multicultural foundation, Chef Maksym’s culinary language blends French refinement, Japanese precision, and the bold, aromatic character of Southeast Asian flavors. Techniques such as citrus fermentation, kosho, miso, and beurre blanc are not used for complexity’s sake, but rather to bring depth and balance to each plate—allowing ingredients to speak for themselves in their most elegant form. Under his leadership, L’Arôme by the Sea embraces a low-waste and ingredient-focused approach, with a commitment to ethical sourcing, whole-fish utilization, and thoughtful storytelling through food. Every element of the experience—from the curated beverage pairings to the tranquil sea-view setting—has been designed to create an intimate and immersive journey. Chef Maksym’s arrival reaffirms L’Arôme by the Sea’s position at the forefront of Phuket’s fine dining scene. The new tasting menu is not just a celebration of the sea—it is a confident step forward into a more sustainable, soulful, and internationally relevant culinary future.
