Meet our Chefs

Origin:

Brittany, France

Professional Qualification & Experiences:

• Technical Director, Le Cordon Bleu Malaysia
• Executive Chef, Val Joly Hotel, Saint Gervais, France
• Chef de Partie, L’Espérance (3-Michelin-starred), France
• Chef de Partie, Jacques Le Divellec (2-Michelin-starred), France
• Diplȏme des Etudes Supérieures de Cuisine Française (E.S.C.F.), Ferrandi Paris, France
• Professional Advanced Level in Food and Beverage, Saint Marc College, France
• C.A.P. and B.E.P. Professional Certificate, Saint Ivy College, Pontivy, France

Origin:

Manchester, England

Professional Qualification & Experiences:

• Sous Chef, Café Royal, England
• Product Development, Beckleberry’s, England
• Nutters restaurant, England
• Grand Hotel Barierre Dinard, France
• Chef de Partie, L’Enclume (2-Michelin-starred), England
• Postgraduate Certificate in Education in Lifelong Learning from the University of Greenwich, England
  
• Bachelor of Arts (BA) in Hospitality Management and Culinary Arts, Manchester Metropolitan University with Honours, England

Origin:

Gouda, Netherland

Professional Qualification & Experiences:

• BluePointe Restaurant, Atlanta, United States
• Restaurant Lute, Amstelveen, Netherland
• Restaurant Tante Kee, Netherland
  
• Pulitzer Hotel, Amsterdam, Netherland
  
• The owner of Chef's Table, Amsterdam, Netherland
• The Regent Hotel, Singapore
• The Athenee Hotel, Bangkok, Thailand

Origin:

Bangkok, Thailand

Professional Qualification & Experiences:

• Teaching Assistant and Fellowship, Johnson and Wales University
• Oriental Hotel Bangkok, Thailand
• Bachelor degree in Baking and Pastry, Johnson & Wales University, USA

Origin:

Occitanie, France

Professional Qualification & Experiences:

• Executive Pastry Chef, Opening Team The Ritz Carlton, Koh Samui, Thailand
• Pastry Chef Instructor, Le Cordon Bleu Dusit, Bangkok, Thailand
• Executive Pastry Chef, Chef Man company, Bangkok , Thailand
• Executive Pastry Chef, Opening Team at the InterContinental Hotel, Sydney, Australia
• Head Pastry Chef, Carré des Feuillants (2-Michelin-starred), Paris, France
• Head Pastry Chef, Le Trou Gascon (1-Michelin-starred), Paris, France
• Club of 'les Toques Blanches internationales'
• Brevet etudes professionals with mention, France
• Baccalauréat Professional with mention, France

Origin:

Parisian Region, France

Professional Qualification & Experiences:

• Chef Instructor, Vatel School, Bangkok, Thailand
• Production Chef, Kakkugalleria, Finland
• Production Chef, Didier's Patisserie, England
• Chef Patissier, Konditory Pascal's, Norway
• Chef Consultant, The Chedi Hotel, Phuket, Thailand
• Pâtissier, Glacier at « salon de Thé » Jean-Marie Augnet, Relais Dessert in Switzerland
• Sous-chef beside Lionel Lallement (MOF) at François Clerc Le Traiteur, France
• Worked with Pierre Hermé & Alain Passard at Carlton restaurant, Brussels, Belgium
• Pâtissier with Pierre Hermé at François Clerc Le Traiteur, France
• Certificate of Professional Aptitude (CAP)
• Apprenticeship at Pâtisserie Guinoiseau, (Motte d’Or), Meulan, France

Origin:

Malaysia

Professional Qualification & Experiences:

• Chief Baker, Bangkok Marriott Marquis Queen’s Park Hotel, Thailand
• Pastry Chef, Hotel Jen Malé, Maldives by Shangri-La, Maldives
• Assistant Bakery Chef, Singapore Marriott Tang Plaza Hotel, Singapore
• Certificate in Artisan Bread Making and Display
• Certificate in Viennoiseries and Bread Making
• Certificate in Kitchen Culinary Production

Origin:

Annecy, France

Professional Qualification & Experiences:

• Managing Director, Maison Jean Philippe, Bangkok, Thailand
• Executive Chef, Nirvana Resort, Koh Chang, Thailand
• Executive Chef, SaÏan Restaurant, Koh Chang, Thailand
• La Boulangerie, Malmö, Sweden
• Professional Training Boulangerie Chevallier, Annecy, France
• Master in Biochemistry, Université Joseph-Fourier, Grenoble, France

Origin:

Phichit, Thailand

Professional Qualification & Experiences:

• Culinary Instructor and Expert, Suan Dusit International Culinary School, Suan Dusit University, Bangkok, Thailand
• Guest Chef for promoting Thai Cuisine in USA, Indonesia, Madagascar, Philippines, Taipei and China
• Exchange Chef Instructor for Thai Cuisine Master Classes, Kendall College, Illinois, USA
• Thai Chef Instructor Baipai Thai Cooking School, Thailand
• Certificate of Thai Culinary Craft-Work, Wandee Culinary School, Bangkok, Thailand
• Diploma of Hospitality Management (Commercial Cookery), William Angliss Institute, Melbourne, Australia
• Bachelor of Mechanical Engineering, Kasetsart University, Bangkok, Thailand

Origin:

Bangkok, Thailand

Professional Qualification & Experiences:

• 'Thai Kitchen to the World' organised by the Royal Thai Embassy, Bern, Switzerland
• Chef de Partie, Le Cordon Bleu Dusit, Bangkok, Thailand
• Diplôme de Cuisine ThaÏe - Certificate of Professional Thai Cuisine, Le Cordon Bleu Dusit, Bangkok, Thailand
• Communication Arts, University of the Thai Chamber of Commerce (UTCC), Bangkok, Thailand
• Churchill House School of English Language, Kent, England

Origin:

Professional Qualification & Experiences:

• Certificate of Thai Culinary Course, Thai Kitchen to the World Project under Department of Skill Development Thailand
• Saan Thai Restaurant, Auckland, New Zealand
• Head Chef and Executive Thai Chef, Fine Dine, Fine Bar Asia and other Asian and Thai restaurants
• Awarded the “Finalist for Best Chef of the Year” 2016 from Metro Magazine
  
• Capella Hotel Sanya, Sanya, China
• Thai Chef de Cuisine, Capella Bangkok in Capella Hotel Group, Thailand
• Certificate of Thai Dessert Cooking, Surat Thani Technical College
• Certificate of Thai Dessert Cooking, Kanchanapisek Education Centre (Royal Academy), Salaya, Nakhon Pathom
• Certificate of Kitchen Management, Restaurant Association of New Zealand