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Limited time offer from SO/ Bangkok!
Shop e-voucher from 30 May – 7 June 2023.

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Andy Yang

Bangkok, Thailand

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.

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James Noble

Bangkok, Thailand

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.

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Kodchawan (Smile) Sakulwandee

Bangkok, Thailand

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

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Nandhavadee (Tong) Nandhabiwat

Bangkok, Thailand

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.

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Pichaya (Pam) Utharntharmai

Bangkok, Thailand

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.

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Kai Ho

Taipei, Taiwan

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.

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Patrice & Philippe Marchand

Nancy, France

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.

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Peter Cuong Franklin

Ho Chi Minh City, Vietnam

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.

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Bobby Chinn

International Celebrity Chef
Host of SO Amazing Chefs 2022

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.

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Wedding & Engagement Inquiry

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Virtual Wedding Showcase - Love In Motion

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- May 23, 2020
- May 24, 2020
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Engagement Inquiry

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Keiko Nagae***

Paris, France

Keiko Nagae was born in Tokyo, Japan. After studying Law in Tokyo, she relocated to France where she learned French pastry at Cordon Bleue in Paris. After this uncommon start she has staked out a long and illustrious career in French pastries, joining Pierre Gagnaire for the opening of Sketch in London in 2002, her first place as a pastry chef at the celebrated restaurant. In 2012, she established her own company, AROME – Conseil en Patisserie, training chefs, participating in gastronomic projects, creating recipes for chefs and organizing openings for pastry shops.

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Jinmo Jang*

Seoul, Korea

Seoul-based Jinmo Jang owns Myomi, a fine-dining restaurant that showcases modern Korean cuisine rooted in classics that are centuries old. Jang’s food is also featured at Les Clef de Crystal in Seoul, specializing in French cuisine, which he focused on after leaving Korea for Canada. These days Jang has his hands full with three restaurants, but he still pursues projects that pique his fancy, such as chef consultant for the Korean drama “Temperature of Love”, hosting his own TV show, and this September – a culinary showdown in Bangkok that’s sure to produce some of the best fine dining in Bangkok.

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Simon Scott*

Castres, France

London native Simon Scott’s passion for gastronomy led him to major London houses, such as the Ritz, but in 2001 he left London and settled at St Avit, near Dourgne, France in an old farmhouse. Thus was born the restaurant “The Flavors of St Avit”, and 3 months later, “Bistrot Saveurs” which earned him a Michelin star in 2009. For Chef Scott, cooking is a melting pot of cultures, emotions and flavors, which he applies day after day for his customers to discover. As Chef-owner of the Michelin-starred, Bistrot Saveurs, he’s one of only two British Michelin star chefs in France.

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Chumpol Jangprai **

Bangkok, Thailand

The recently awarded Michelin star to R.HAAN is just one accolade in a long history of culinary achievements for hometown favorite, Chef Chumpol Jangprai. A true ambassador of Thai cuisine, he is well-known for some of the best fine dining in Bangkok and a familiar face on television, having starred in Golden Hand Chef and Iron Chef Thailand. In 2000, he took on the position of Corporate Chef for the entire Blue Elephant Worldwide Group, and in 2002 opened the prestigious Blue Elephant Cooking School in Phuket as Executive Chef. He’s also Culinary Director for all of the restaurants of the Thai hotels group, Anantara.

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Cristina Figueira*

Alicante, Spain

Cristina Figueira started in some of the top kitchens of her native Spain 23 years ago. Her training has helped her create her own style of cooking, always making dishes with seasonal food. Her cuisine is traditional-based but with a fresh and modern vision. She is a strong defender of Valencian products and traditional, organic and sustainable cultivation. She’s now a trainer in the CDT network of the Comunidad Valenciana and teaches as a Master of Mediterranean haute cuisine. Among many other awards, in 2015 she received the award for best cook in Alicante by APEHA. And last year, the first Michelin star chef in Lisbon.

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Andrew Mcleish*

London, Great Britain

Andrew Mcleish has had a storied career spanning the globe, including at the eminent 3 Michelin Starred Chez Nico, The Ritz as sous chef, and Thailand’s own Mandarin Oriental on Koh Samui as senior sous chef, before returning to his native London to head up the kitchen at The Landmark in Marylebone, gaining three AA rosettes his first year there. Andy’s acclaim in London is legendary, where his cooking could broadly be defined as modern European – sophisticated but uncluttered, with dishes such as Treacle cured salmon with lemongrass and ginger purée hinting at his time in Southeast Asia.

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Bastian Falkenroth*

Düsseldorf, Germany

Chef Bastian Falkenroth found his culinary calling very young – at 17 – and has been a meteoric rising star in the German gourmet-sky ever since. Born in Aachen, Germany, he became an apprentice to Holger Berens (gourmet-chef, 1 Michelin-star/Gault-Millau) where he learned to cook from scratch at Berens’s restaurant, Berens am Kai. By the age of 20 he was cooking classic French cuisine at Le Moissonier (2 Michelin-stars/Gault Millau) and has continued his wide-ranging culinary training, including sushi-chef and sous-chef. Bastian’s move to independency was inevitable. In 2013 he opened U. das Restaurant in Duesseldorf and it’s already a 1 Michelin-starred restaurant.

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Nick Kim***

New York, USA

New York-based chef, Nick Kim, began his gastronomy training in world renowned restaurants across Europe. The native-born Korean eventually returned to the United States to spend his formative years working alongside Masa Takayama at Ginza Sushi-Ko in Los Angeles. Two years later, Chef Kim was named Head Chef and moved to New York to help Chef Takayama open Masa, one of New York City’s most celebrated Japanese restaurants. During Chef Kim’s time at Masa the restaurant has received numerous accolades, including three Michelin stars and a four star review from the New York Times.

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Paul Liebrandt**

New York, USA

Chef Paul Liebrandt’s food melds the tradition of classical cuisine with a contemporary, personal approach. His unique style has earned him a slew of accolades, including profiles in Vogue, Men’s Health, W Magazine, UK Sunday Telegraph, Men’s Health, and W Magazine. Food & Wine Magazine named him one of the Best New Chefs in the United States. An HBO documentary garnered him an Emmy nomination and won best documentary at the James Beard Awards in 2012. British-born Paul Liebrandt is currently based in New York City. He’s a 2 Michelin star chef at his restaurant, Corton.

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BEST OFFER OF AUGUST!

Exclusively for our Le Club Members

Starting from THB 4,800++
✔ Free Cancellation
✔ Pay at hotel

Eager to plan a trip to Bangkok, but worried in case your plans don’t follow through?

Now you can enjoy peace of mind and unrivalled flexibility when you book a stay with our ‘ Book Now and Pay Later’ room promotion, which puts us ahead of the majority of Bangkok hotels. Simply reserve any of our stylish themed rooms and delight in the privilege of paying for your room when you arrive at our 5 star hotel in Bangkok. Most importantly, we offer free cancellation, in case of any sudden change in your travel plans, so booking a room with us is risk-free.

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"SAY I DO" WEDDING FAIR

กรอกข้อมูลเพื่อเข้าร่วมงาน Say I Do Wedding Fair

ชื่อ-นามสกุล*
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จำนวนแขกคาดการณ์ในงานแต่งงาน (ถ้ามี)
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วันที่สนใจเข้าร่วมงาน*
เวลาที่คาดว่าจะเข้าร่วมงาน (ถ้ามี)
ข้อเสนอแนะอื่นๆ (ถ้ามี)
นโยบายความเป็นส่วนตัว
- ข้าพเจ้าอนุญาตให้ทางโรงแรมโซ โซฟิเทล หัวหิน เก็บรวบรวมข้อมูลส่วนบุคคลข้างต้น เพื่อวัตถุประสงค์ในการให้บริการ และข้อมูลทางการตลาด
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Discount privileges
– 15% discount on a la carte SoSPA treatments (not applicable for promotions)
– 40% discount on Facial or Body treatments in the birthday month of member.
– 20% discount at Beauty Salon (Style Paris)
– 20% discount on food only at Chocolab, Red Oven, MIXO, The Water Club and Park Society.
– Complimentary car parking for 4 hours

Special value added when purchase during Mid-Year Flash sales include
– A complimentary one night stay at SO Suite Spa incld. breakfast for two (value 18,000)
– 3 complimentary personal training program sessions (value 4,500)
– 5 spa vouchers for 60 min treatment (value 16,000)
– 5 one-day pass vouchers (value 5,000)
– 2 spa discount THB1,000 vouchers (value 2,000)

*This offer is valid for new member who purchased on this flash sales campaign only.

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Fashion HI-Tea

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at least 2 days advance booking required for online.
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Joost Bijster

Chef de Cuisine of Park Society, SO Sofitel Bangkok

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Piti Saengmanee

Executive Sweet & Savory Chef, SO Sofitel Bangkok

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Nicolas Elalouf

Hong Kong

Fusing European ingredients into authentic Chinese creations, Swiss chef Nicolas Elalouf of Man Mo offers a fresh take on dim sum and Asian recipes. Having worked for L’Atelier de Joël Robuchon in Hong Kong, Chef Nicolas boasts French cuisine’s precision and flair. Coupled with his experience at Ding Tai Fung, he combines the best of worlds by creating meticulously handcrafted dim sum and much more.

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Jacques Cocollos

Marennes-Oléron, France

Born to restaurant owner parents, Jacques is no stranger to the world of good food. After obtaining a tourism degree, he worked his way up from commis waiter to F&B consultant before moving to Ireland where he cultivated oysters for 15 years. In 2011, he moved to the world-famous oyster cultivation area Marennes-Oléron in his native France, where he has been exporting top quality oysters from his oyster farm and packing center to Asia since 2009.

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Thananya Kaikaew

Bangkok, Thailand

Chef Thananya “Gai” Kaikaew is the only female chef from the Iron Chef Thailand TV show. Her specialization lies in sweets, so it’s no surprise that desserts star at her restaurant.
Her unique and strong skillfulness in dessert making was built since her early age where sweets are her personal preference. Today, her accomplishment is beyond her dream. Every sweet item that she made is full of imagination and creativity like an art masterpiece that is full of origination and determination.

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Thierry Drapeau**

Saint-Sulpice-Le-Verdon, France

For more than 15 years now, Chef Thierry Drapeau has been perfecting his craft in the culinary world. When challan ducks — his speciality go-to produce — fall into chef Thierry’s hands, he transforms this star ingredient into a magnificent masterpiece. Situated in the historic Logis de la Chabotterie, chef Thierry’s two Michelin-starred namesake restaurant has garnered much compliments and awards. Now a chef and restaurant owner, chef Thierry also has a new exciting establishment named L’escale by Thierry Drapeau in Saigon.

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Takatomo Izumi*

Kyoto, Japan

A master in kappō-dining, Chef Takatomo Izumi is the owner of the one Michelin-starred restaurant Jiki Miyazawa in Kyoto of Japan. Dining at this single-counter restaurant is an unforgettable experience; dish after dish chef Izumi surprises you with simple, blissful flavor combinations. With the freshest ingredients and culinary precision, chef Izumi brings his A-game every single time.

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Rob van der Veeken*

Eindhoven, Netherlands

A culinary teacher with a lineup of up-and-coming protégés, Chef Rob Van Der Veeken is the head chef at the famed De Karpendonkse Hoeve. Situated in Eindhoven in the Netherlands, the restaurant is renowned for holding its Michelin star ever since 1979. Helmed by Chef Rob, De Karpendonkse Hoeve continues to achieve new heights with his new culinary creativity.

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María José San Román*

Alicante, Spain

An inspiring Spanish chef and restauranteur, Chef Maria Jose San Roman dotted the provinces of Alicante and Valencia on the culinary map for all-star foodies. Fusing authentic Mediterranean flavors with her own splash of imagination, chef Maria presents inventive dishes at her own Michelin-starred restaurant named Monastrell. As the proprietor of Grupo Gourmet Alicante, she also oversees a collection of six restaurants plus an artisan bakery workshop.