On Siargao Island, Chef Thorsten Killian brings his Thai-German roots to life through his cooking at Nay Palad Hideaway, an award-winning luxury resort. He transforms fresh local ingredients into memorable dishes that reflect the resort’s mix of East and West, modern and traditional.
At the heart of his cuisine is a respect for ingredients and a strong connection to the island’s environment, shaping the unique Nay Palad dining experience.
“My Thai and German heritage naturally informs the way I approach food. Growing up, I would often have lunch cooked by my German grandmother—hearty, traditional dishes rooted in comfort and precision,” shares Chef Thorsten.
“But my mother, with her Thai instincts, would playfully add spices, herbs, or small twists that completely transformed the meals. Out of that came a kind of “creative German fusion” that became my everyday reality—familiar flavors, but always with a surprising edge,” the chef added.
For Chef Thorsten, the flavors of his childhood blended the freshness of Thailand with the comforting depth of Germany. This mix taught him that food is fluid and ever-changing, shaped by identity and culture.
At Nay Palad, this idea fits perfectly with the resort’s “barefoot luxury” philosophy—where dishes are both refined and relaxed, rooted in authenticity and connection rather than extravagance.
“What makes cooking in Siargao so special is that I never really know what the day will bring. In the evening, I can’t yet say what kind of fish will arrive from the fishermen the next morning. That uncertainty is part of the beauty here—it forces us to stay creative and spontaneous,” Chef Thorsten continues.
With deep respect for Siargao’s natural resources, Nay Palad’s menu changes daily based on what the island provides—fresh fish, crab, or seasonal fruit. This farm-and-sea-to-plate approach ensures every dish reflects the island’s freshness and character.
Creating customized multi-course menus is both a privilege and a challenge for the team. They welcome guest requests as chances to innovate, working with what the island offers.
About 95 percent of what they serve is made in-house—from bread to jams—allowing them to stay self-sustaining while delivering creative and personalized dining experiences.
“What makes it possible is not only the freshness of the ingredients but also my years of experience cooking in more than twelve different countries over the past 25 years. That background gives me the confidence to combine flavors, techniques, and ingredients in ways that feel both unique and balanced,” said Chef Thorsten.
At Nay Palad, working with the local community is central to everything they do. More than 80 percent of the team—including staff, fishermen, and farmers—come from Siargao. Each morning, the culinary director meets with local partners to see what the land and sea have to offer, using these fresh ingredients to shape the day’s menu.
These partnerships, built on trust and pride, ensure that every local ingredient carries a story that becomes part of each guest’s dining experience.
