About the room
The kitchen is the heart of villa 02. All program dishes are prepared here: individual menus following nutritionist recommendations, taking into account allergies, intolerances and metabolic phenotype.
Technologically: gas and induction cooktops, steamers, low-temperature ovens for slow cooking, a blast chiller for rapid cooling and nutrient preservation, separate zones for thermal processing and raw products, a fermentation room.
Safety standards: HACCP, temperature logs for each batch of dishes, staged sanitary processing. The chef-nutritionist has a medical or dietetic education, not a "trendy" chef profile.
Sources of products: 60% — local organic farms of Koh Phangan, 30% — mainland Thailand (specialized suppliers), 10% — imports (special ingredients, supplements). Full traceability of every ingredient.