Aulis Phuket, the chef’s table restaurant by British chef Simon Rogan, has been awarded its first Michelin star less than a year after opening.

Located within the Iniala Beach House on Thailand‘s Natai Beach, Aulis Phuket offers a 15-seat dining experience championing hyper-local ingredients, sustainable practices and cutting-edge culinary techniques.

The restaurant is committed to hyperlocal sourcing, waste minimisation, and eco-friendly practices. The team work directly with local farmers and growers across Thailand, such as Farmer Family’s organic farm in Paklok.

Produce from Farmer Family’s organic farm is grown exclusively for Aulis Phuket and any surplus is sold at local markets, whilst a variety of ingredients are also grown in beds at Iniala Beach House. The restaurant also partners with local suppliers like Catch & Co for sustainably caught seafood and ArunSupa Farm for antibiotic-free Thai Wagyu.

All parts of ingredients are utilised, from bones for stocks to fruit trims for drinks. The team use a host of preservation techniques, such as creating vinegars, salts, syrups and pickles, to ensure surplus produce is used effectively. Any waste that cannot be used is composted locally or repurposed to feed farm animals.

“Aulis as a concept allows us such creative freedom, where we can immerse ourselves in perfecting dishes and then passing on that knowledge and passion to diners in an intimate setting,” says Rogan. “Winning a Michelin star less than one year after opening is not only a huge honour, it is testament to the team’s dedication and hard work, as well as the ongoing success of our partnership with Iniala.

“We’re so thrilled that Aulis Phuket has been recognised with a prestigious Michelin star. When we first welcomed Simon Rogan and his team to Iniala Beach House, following his success at ION Harbour in Malta, we knew that something extraordinary was about to happen,” adds Mark Weingard, Founder of Iniala Group. “It has been remarkable to witness the restaurant’s growth, and how the team have blended innovative culinary techniques with the diverse ingredients of Thailand.”