Six Senses Zighy Bay, the renowned eco-friendly resort nestled in Oman’s striking Musandam Peninsula, proudly announces the appointment of Swiss national Walter Butti as its new Executive Chef.
Chef Butti’s colourful career has spanned various locations, including the Maldives, Ghana, Sydney, Switzerland, South Africa, Mauritius, and the United States. However, it was his tenure at Six Senses Yao Noi, Thailand, where he earned top accolades in Southeast Asia and gained a profound understanding of the Six Senses brand, that makes him an ideal addition to the resort team.
He began his career over three decades ago with an apprenticeship under Executive Chef Jacky Donatz at a prestigious 5-star hotel in Zurich from 1986 to 1989. His first leadership role was as Executive Chef at Hunter’s Country House in South Africa, followed by Pontresina Sporthotel in Switzerland in 2002. From 2005 to 2007, Chef Butti served as Executive Chef & Relief F&B Manager aboard The World, ResidenSea, the largest privately owned ship globally. He then joined Celebrity Cruises, Miami, in 2010, overseeing expansive ships and their galleys, and in 2011, he was appointed Relief Executive Chef at Orion Expedition Cruises in Sydney.
In 2013, Chef Butti embraced a new challenge in Accra, Ghana, serving as Executive Chef at Mövenpick Ambassador for a year. He continued his culinary journey by championing sustainable dining as Executive Chef at Soneva Fushi, Maldives, from 2013 to 2014, and subsequently as Cluster Executive Chef of Anantara Maldives, overseeing three resorts from 2014 to early 2017.
Later in 2017, Chef Butti relocated to Six Senses Yao Noi in Thailand, where he developed a deep affinity for the Six Senses brand. Managing four restaurants and overseeing all outdoor culinary activities, he led a team of 57 chefs and stewards. Under his leadership, Six Senses Yao Noi became the number one hotel on TripAdvisor in the Phuket and Krabi region and was voted number one in Southeast Asia by Travel and Leisure. The group also earned consecutive accolades as the best hotel group in the world.
His responsibilities included managing all kitchen operations and leading the development of the organic garden, which included a mushroom hut, and farms for chickens, goats, and ducks. Additionally, Chef Butti spearheaded the renovation of the Pastry and Bakery, Cold Kitchen, and F&B office. His initiatives included a complete overhaul and the introduction of a new outlet on the Hilltop Reserve, marking Six Senses’ inaugural plastic-free kitchen.
Between 2022 and 2023, he played a pivotal role as the Opening Executive Chef at Avani+ Fares, Maldives, during its pre-opening phase, and prior to joining Six Senses Zighy Bay, Chef Butti spent a year at Maradiva Villas in Mauritius, overseeing culinary operations and implementing sustainable practices.
Throughout his career, Walter Butti has earned acclaim for his dedication to excellence. He was recognised among South Africa’s Top 100 Restaurants by Wine Magazine from 1999 to 2002 and placed in the Top 10 “Fine Dining in the Cape” by Tony Jackman in 2000. His achievements include winning the Knysna Oyster Competition in 1997, placing third in the South African Nestlé Golden Chefs Hat Awards in 2001, and being honoured as South African Airways Chef of the Year in the same year.
Chef Butti’s vision for Six Senses Zighy Bay includes expanding farm-to-table initiatives, collaborating with local suppliers, and curating innovative, sustainable menus. He will also introduce a new concept for the resort’s iconic dining destination, Sense on the Edge, to be revealed in Q4.
His passion for sustainable dining is complemented by a Certificate in Wine from the Cape Wine Academy and training at prestigious institutions worldwide, including Ecole Lenôtre in Paris and authentic Thai cuisine in Chiang Mai.
