I was commissioned to create a series of short films for Pärla, exploring the culinary experience, Seumus's heritage, influences and his strive to forage and preserve many of the ingredients that make up the various dishes.
On the pristine white sand shores of Natai Beach in Thailand, chef Seumus Smith's new restaurant Pärla pays homage to his Scottish and Scandinavian roots. He started to hone his professional culinary skills at the age of 16, and since then, he has worked with many renowned chefs at various award-winning restaurants. In 2011, he had the opportunity to be part of the opening of Heston Blumenthal’s new venture, Dinner by Heston in London. Inspired by his Hebridean and Swedish heritage, Seumas introduces an entirely new culinary concept for the region. The restaurant offers contemporary Nordic cuisine with subtle Scottish influences. With the restaurant segmented into different areas, guests will be taken on a culinary journey which moves through various stages of fine dining, offering an immersive and enhanced gastronomic experience.