Chef Interview

The French chef from the Savoie region in the French alps details the attention he and his team pay to food, wines and outstanding service to create a gold standard for hospitality in the Thai capital.

Discover Chef Vichit Mukura’s evolving talent over four decades as he explores every niche of Thai cuisine.

To absolutely nobody’s surprise, chef Arnaud Dunand Sauthier and chef Ryuki Kawasaki were back on stage at this year’s MICHELIN Star Revelation both accepting another two MICHELIN Stars for Le Normandie and Mezzaluna respectively. We sat down to chat with the two chefs about motivations and Alain Ducasse.

These chefs are flexing their creative muscles and pushing boundaries on formal dining with menus that go beyond farm-to-table.

After winning his first star in Bangkok, the chef talks about friendly rivalry, his past and the future of food in Bangkok.

Thai cuisine reigned supreme at the MICHELIN Star revelation 2020, thanks to the chef’s genuine appreciation for long lost Thai recipes and good old-fashioned hard work.

Crafting the first main dish at the MICHELIN Star Revelation Thailand 2020 gala dinner, Chef Pim of Nahm (1 MICHELIN Star) explains why local ingredients lie at the heart of her cooking and why the future of Thai food is predicated upon support for local farmers.

Cooking dessert at the MICHELIN Star Revelation Thailand 2020 gala dinner, we sit down with Joe and Saki to understand how Thai ingredients can be reinterpreted with modern techniques.

Cooking the second main course of the MICHELIN Star Revelation Thailand 2020 gala dinner, we ask Chef Chumpol what it means to combine the wisdom of Thai cuisine with his love of nature.

Half-chef half-scientist as well as an advocate of sustainability, we discover how chef Andy will make magic from honey at the MICHELIN Star Revelation Thailand 2020 gala dinner.

Chiang Mai holds a special place in Chef Ton's heart. Showcasing one of his signature dish at the upcoming MICHELIN Star Revelation Thailand 2020 gala dinner, we follow the head chef of Le Du (1 MICHELIN Star) in his exploration of the North to see how he mixes local and sustainable produce with creative modern cooking techniques.