Chef Andy Yang has been awarded one-Michelin star for his restaurants on both continents – New York City, USA and Bangkok, Thailand. Named a Pad Thai Master four times in Bib Gourmand Michelin Guide, founder and executive chef of Rhong-Tiam, Table 38 and Pad Thai Fai Ta Lu, Chef Andy is a culinary icon who loves to share his passion and knows how to truly handle authentic and complex Thai flavors. Capturing the soul of Thai cuisine requires a gift of culinary artistry; a gift he possesses.

Despite the résumé of acclaimed chef James Noble including time spent running Michelin-starred restaurants in the UK, a stint as Mick Jagger’s personal chef, and overseeing operations at a top-end hotel, for the last number of years he’s been happily tilling soil in Thailand. James is now sowing, growing, and harvesting crops as the founder of Ori9ins, The Gourmet Farm in Chiang Mai, supplying some of the finest kitchens in the Kingdom.

Winner of Diageo World Class Thailand Competition 2022 – Rising Star Bartender Award, Smile Sakulwandee is currently a bartender at Rabbit Hole Bangkok.

Bangkok’s up-and-coming culinary talent Chef Tong Nandhabiwat is the founder and executive chef of Monster by Tong, one of Bangkok’s in-the-know gourmands must-try private dining experience.

Monster by Tong is a chef’s table concept restaurant serving contemporary cuisine that creatively fuses Japanese, Mediterranean and local ingredients to uncover exciting new flavors and culinary possibilities.

Award-winning, celebrity chef Pam (Pichaya Utharntharm) is the founder and executive chef of Restaurant POTONG. Thai by birth, multiracial Thai-Chinese-Australian chef Pam started her culinary career in the United States and honed her skills for several years at the three Michelin stars, Jean‑Georges restaurant.

Since opening its doors in September 2021, Restaurant POTONG has won won multiple awards including Michelin, TOP25Restaurant, World Best New Restaurant – Conde Nast Traveler, World Culinary Award, TimeOut, KOKTAIL, and many more. At POTONG, Chef Pam delivers a contemporary and exciting experience of progressive Thai-Chinese cuisine, believing that dining can happen on a spiritual level – when the cuisine, the wine, the service, and the overall ambiance transpire in equal measure.

Born and raised in Taichung Taiwan, Chef Kai is a partner and executive chef of restaurant Taïrroir. Since opening in 2016, Taïrroir earned a one-Michelin star in 2018 and was awarded two-Michelin stars consecutively every year since 2019 until 2022.

Starting his culinary journey from Chinese to French cuisine with authentic Taiwanese spirit and passion, Kai has worked at other Michelin-starred restaurants in the United States, China, including JAAN and Guy Savoy in Singapore.

Kai intends to bring extensive cooking experience to Taïrroir from all over the world. He insists the belief in connecting the world by ”rebelling” creativity to express unique philosophy and concept with each dish and creates an impressive epicurean experience by dexterously using local fresh ingredients.

The Les Frères Marchand brothers are maintaining their family’s long tradition in fresh dairy produce specializing in cheese, an involvement that dates back to 1880. Philippe, an active member of the Select Committee of the French Association of Cheesemakers-Affineurs and member of the International Cheese Guild, is in charge of the cheese business, while Patrice manages the kitchens of the ‘Lez’art’ and ‘P’tit Cuny’ restaurants in Nancy, France. Both Patrice and Philippe are two of the three celebrated Marchand brothers from one of the oldest families of French cheesemakers.

Peter Cuong Franklin is a Vietnamese-American chef who studied at Le Cordon Bleu and trained at world famous restaurants including Caprice in Hong Kong, Alinea in Chicago and Nahm in Bangkok. A pioneer of modern Vietnamese and Asian cuisine, Chef Peter was recognized as Tatler Asia’s Most Influential Tastemakers of 2021.

 

At Anăn Saigon, he combines his deep knowledge of Southeast Asian street-food flavors with contemporary international techniques. Chef Peter also helms Nhau Nhau cocktail bar and Pot Au Pho noodle bar in Ho Chi Minh’s city center. Anăn Saigon was listed in Asia’s 50 Best Restaurants 2021 & 2022, Vietcetera Restaurant Of The Year 2022 and featured in Time World’s 100 Greatest Places 2021.

Chef Robert “Bobby” Chinn is an international chef, television presenter, restaurateur and cookbook author. He is a culinary celebrity across Asia and the Middle East thanks to his role as the host of Discovery TLC’s World Café, and as a judge on MBC’s Top Chef Middle East.

Born to Egyptian and Chinese parents in New Zealand and raised across continents, Bobby Chinn draws inspiration from across the globe to craft his signature style to blend Asian flavors with a health-conscious Californian touch. He opened two award-winning restaurants in Vietnam – Restaurant Bobby Chinn in Hanoi (2001) and Bobby Chinn Saigon in Ho Chi Minh (2011). Credited for elevating modern Vietnamese cuisine to the forefront of the UK culinary scene in 2014, Chef Bobby Chinn has worked with many leading TV food personalities in the world including Keith Floyd, Martha Stewart, Anthony Bourdain, Antony Worrall Thompson and Andrew Zimmern.