Once again, SO/ Bangkok hosts one of the most anticipated culinary events of 2020, a culinary showdown in Bangkok. Michelin star chefs from around the world converge for a magnificent series of gastronomic events involving everything Food & Drink. It’s the gastronomy event of the year, it’s the best fine dining in Bangkok, it’s SO Amazing Chefs 2020!
The Big Number for this 2020 culinary event is 9. In the 9th month 9 Michelin star chefs will come together for 9 days over 9 key activities for the 9th Edition – this year’s SO AMAZING CHEFS 2020. Get your taste buds ready to be titillated as the best fine dining in Bangkok happens from Saturday 19 September through Sunday 27 September 2020. A brand-new legion of culinary virtuosos will face off in a culinary showdown in Bangkok for nine days of gastronomy adventures.
SO/ Bangkok’s bespoke dining hubs will host the most anticipated culinary event 2020 will be a witness to. New and enticing 2020 culinary events include Set dinners, Pastry cooking classes, Cheese night, Mixologist night and the ever-popular culinary showdown in Bangkok. New this year – our plan on Cheese Night is for a Guinness World Record, we will make the world’s biggest Brillat Savarin Cheese!
This year SO AMAZING CHEFS 2020 will take place from 19 – 27 September 2020, showcasing 9 days of the best fine dining in Bangkok in a culinary event 2020 will contentedly look back on. Don’t miss the culinary showdown in Bangkok when SO AMAZING CHEFS 2020 sets the gastronomy world on fire!
This year’s SO AMAZING CHEFS 2020 extravaganza brings in 9 Michelin star chefs from 7 countries to dazzle foodies and professional gastronomy enthusiasts alike. Innovative and robust dishes will take center stage as a culinary showdown in Bangkok graces our fine city with the best fine dining in Bangkok. This year the Michelin star chefs for SO AMAZING CHEFS 2020 include this distinguished line-up for an incredible 2020 culinary event.
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.
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.
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.
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.
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.
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.
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.
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.
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.