Dear Gastronauts (as Floyd called those who shared his passion for food),

I am sure by now you would have learned the sad news of Keith Floyd’s passing. 
He was with his beloved partner, Ciele at the time of his death in Dorset, England and had just finished watching a BBC documentary on his own life and loves. He had been talking about his new autobiography, “Stirred But Not Shaken” and about traveling back to Phuket to share the Christmas festivities with us.  There were so many things Floyd was looking forward to in the coming months and so much excitement and passion for life and cooking that he wanted to share. 

We had so much joy and laughter together at the bar and in his restaurant that I could spend hours sharing the stories with you.  Sometimes Floyd would jump up and steal the microphone from our resident singer, Bill Padley and burst into song for our guests.  More often than not it was quite a battle to get the microphone back off him!

Floyd was passionate and full of love. A genuinely happy outgoing spirit, he lived his whole live with flamboyant enthusiasm.  His heart was always with the customers and the staff.  Not a day went by where he did not put on his best dinner jacket and bow-tie, and greet every single guest that came into the brasserie.  He was always the last one to leave.  I remember an incident where he had just arrived in our hotel from England, completely jet-lagged and without rest, and started working his way round the tables entertaining guests with his tireless bravado. He collapsed later that evening. The doctor cited “dehydration and exhaustion”, the tabloids reported “collapsed and drunk!”

He was an inspiration to his Burasari family and we instantly fell in love with his enthusiasm and charm.  He did not need nor want a translator.  He said, “cooking and love is a universal language”.  He worked closely with our staff, teaching them, mentoring them, from the most fundamental basics of cooking to the more sophisticated techniques.  He transformed many of our stewards to cooks and sous chefs. His dream had always been to send our staff to France and England to work and train in the very best restaurants.

I have known Floyd for only 7 years and throughout this time, throughout all the tears and the laughter, he had become not only a business partner and a close friend but a father figure.  An incredible man, a legend, an inspiration to me and so many others, he will be sorely missed by us all.

In his own words, “Kissing Don’t Last, Cooking do!”


Lily Udomkunnatum
Managing Director
Floyd’s Brasserie and The Burasari Resort