Chef Ricardo Nunes
Chef at hom InterContinental Resort Phuket, Phuket
Chef Ricardo Nunes took his first steps in a professional kitchen at tender age of nineteen and since has honed his skills at several Michelin-starred establishments including Potong, La Dame de Pic, Belcanto and Gaggan. Ricardo has a strong belief in the pursuit of perpetual improvement; this innate curiosity and passion for discovery enables him to create endlessly innovative menus. Read the full interview of Chef Ricardo here…
Chef Eat, Pantid Jindaj
Executive Chef at Semi Di Tsubu, Phuket
Chef Eat, Pantid Jindaj, Executive chef at Semi Di Tsubu, worked in Denmark at Michelin Star restaurant Kiin Kiin where he learned his craft from under Executive chef Henrik Yde-Anderson, crafting his passion and dedication. Returning to Thailand chef Eat was the Sous Chef at Vertigo where his Japanese cuisine skills were starting to turn heads. He is now the Executive chef at Semi Di Tsubu, a progressive Japanese kitchen with Italian influence restaurant. Read the full interview of Chef Eat here…
Chef Yannick Hollenstein
Executive Chef at L’Arôme by the Sea Phuket Restaurant
Chef Yannick Hollenstein, a native of the Swiss Alps, puts Alpine heritage and culture into his culinary creations. In his menu, he includes delicacies from abroad such as black truffle, Oscietra caviar or Japanese Busy Wagyu, but also more and more regional or Thai produce such as Phuket lobster, wild-caught Krabi blue crab and hand picked local clams.
Read the full interview of Chef Yannick here…
Chef Banky Jazz
Head Chef at Samut Phuket Restaurant
Musician turned Chef, Banky Jazz after having worked at Michelin starred restaurants in Bangkok, decided to join Chef Ton, to open Samut Phuket where he uses exclusively local seafood (from Phuket and Thailand only) caught by small sustainable fishermen who fish and work in total harmony with the sea. No meat is served at Samut Phuket.
Read the full interview of Chef Banky Jazz here…
Chef Alessandro Frau
Chef / Owner at ACQUA Ristorante
Alessandro Frau, Chef / Owner at ACQUA Ristorante Phuket, fuses the timelessness of tradition with the modernity of now to present what foodies have now come to recognize as Frau’s brand of experimental Evolution of Italian cuisine, which is a new take of reinterpretation, presentation and creations of his vision of Italian food.
Read the full interview of Chef Alessandro Frau here…
Chef Nooror Somany Steppe
Founding Partner & Director at Blue Elephant
Master Chef Nooror has established a name not only for her original and historical knowledge of Thai cuisine, but also for her ready-mixed recipes of Thai sauces and curry pastes and powders. Her culinary skills also extend to Indian and French cuisine, and this is frequently reflected in some of her innovative dishes and presentation.
Read the full interview of Master Chef Nooror Somany Steppe here…
Amerigo Sesti
Chef de Cuisine at J’aime by Jean-Michel Lorain
Italian native Chef Amerigo Sesti has worked in a number of Michelin-starred establishments throughout Europe in his quest for achieving culinary excellence. Before relocating to Thailand he honed his skills to a fine degree at Jean-Michel Lorain’s Côte Saint Jacques, itself the holder of Michelin stars, under the tutelage of Jean-Michel himself.
Read the full interview of Chef Amerigo Sesti here…
Andrea Buson
Chef de Cuisine at Biscotti
Venetian native Andrea Buson has a wealth of experience and brings new flavors from the north of Italy. Chef Andrea mastered modern Italian cuisine at the prestigious IPSSAR Pietro d’Abano in Padova and spend several years perfecting his craft, first in Italy, Spain, the Middle East before moving to Asia and Thailand.
Read the full interview of Chef Andrea Buson here…
Francesco Lenzi
Chef at Lenzi Tuscan Kitchen
At Lenzi Tuscan Kitchen, Executive Chef Francesco Lenzi brings region specific Tuscan cuisine to Bangkok. He is focusing on the sourcing of ingredients and the use of traditional techniques; Francesco is importing directly from the Lenzi family farm in Italy.
See the video interview of Chef Francesco Lenzi here…
Olivier Limousin
Executive Chef at L’Atelier de Joel Robuchon
When Joël Robuchon asked Olivier Limousin to open his first restaurant in Bangkok he had already opened L’Atelier de Joël Robuchon in London where he gained two Michelin stars. Having worked for Joël Robuchon for over 10 years, Olivier readily accepted the challenge to move to the Thai capital.
Read the full interview of Chef Olivier Limousin here…
Henk Savelberg
Chef at Savelberg Bangkok
After closing his one-Michelin-star restaurant at The Hague, Holland’s seat of government, Dutch chef Henk Savelberg has moved his eponymous brand to Bangkok. Each of Savelberg’s last four restaurant ventures was awarded a Michelin star but now, he says, all his efforts are on Bangkok.
See the video interview of Chef Henk Savelberg here…
