Growing up in an artisan bakery, with his grandma’s memorable home-cooked food, Chef Yoan Martin has had a strong passion for cooking since a very young age. To pursue his culinary goal, he honed his skills in some notable fine dining restaurants in France, including 3-Michelin star Auberge du Vieux Puits in Fontjoncouse and 2-Michelin star Hostellerie de Plaisance in Saint-Émilion. In 2016, he travelled to Bangkok and started working at Mkrub, a fine dining restaurant led by Chef Man, as Executive Chef and Executive Pastry Chef. In 2019, Chef Yoan became Sous-Chef at 1-Michelin star J’aime by Jean-Michel Lorain and in 2021 get promoted as Chef the cuisine leading the kitchen with Chef Amerigo Sesti.

Originally from Bergamo Italy, Chef Amerigo developed a passion for the culinary world at an early age. He graduated in Tourism and Gastronomy from the Lycée d’Hotellerie de Gascogne, Talence in 2006 and the prestigious catering school of San Pellegrino, Terme in 2007 where he developed his technical training for professional kitchens. He also passed a training program under pastry chef and chocolate master Frederique Bourse.

He started his career at exclusive restaurants and 5 star hotels such as the Michelin-starred La Brughiera in Italy and Bocconi in the Amigo Hotel, Brussels

Over the years, Amerigo has worked under many influential leaders of the French culinary profession who helped shape his style and depth of knowledge. After moving to England he was appointed Chef Cook for Alain Roux, celebrated chef and owner of the Waterside Inn Berkshire on Thames, the soul of French gastronomy in the United Kingdom for more than 40 years. He had the chance to hone his skills under the exacting supervision and attention to detail of true master and mentor to many, Head Chef Fabrice Uhryn.

Following this he had the ideal opportunity to work in Asia for the first time with Michel Roux on a gastronomic promotion at Le Normandie at the Mandarin Oriental Bangkok in 2011.

Landing in the New World brought more exciting opportunities as he spent a year refining his culinary vision and absorbing the true sense of the art of hospitality at the very unique Relais & Chateaux - The Inn at Little Washington in the state of Virginia under the wing of legendary chef and owner Patrick O’Connell.

In addition to cooking he has a passion for the most disparate forms of art and possesses a keen interest in music, cinema, literature, painting and photography.

Prior to his current position as Head Chef at J’AIME by Jean-Michel Lorain in U Sathorn Bangkok he worked with Jean-Michel at the renowned 2 Michelin star Côte Saint Jacques in Burgundy, France.

"Do what's right, even when nobody’s watching.”

This mantra drives Evelyn to find sustainable solutions to create a better food future, focusing on promoting education and fair accessibility to eating well at every opportunity.

As a chef, Evelyn has taken her Californian culinary roots at Rustic Canyon Los Angeles to fuse with her multicultural Singaporean heritage and multiple years as a global food explorer. Along the way, she's garnered diverse experiences as a Michelin-starred Sous Chef, international news media appearances, and content creator of recipes for the younger generation to eat healthier.

In 2017, she created Happivore, a social enterprise using food and media to advocate and celebrate small-scale organic farmers in Thailand. With her "Asian Farm-to-Plate Fusion," she showcased these bounties of excellent produce by holding dining events in Singapore, Malaysia, Thailand, and the USA. Sensing a growing global need for purposeful wellness, Chef Evelyn is also an AFPA-certified Holistic Nutritionist consulting and designing food solutions for consumer brands and real estate properties seeking a more significant role in a sustainable future.

Additionally, Chef Evelyn, since April 2020, has led a monthly food donation initiative with the Duang Prateep Foundation to feed Bangkok's food-insecure communities.

Chef Arnaud Dunand Sauthier, a master of French Cuisine and culinary icon in Bangkok's restaurant scene, found his passion for cooking during his childhood in the mountains of Savoie region, France. Starting from the tender age of 12, Chef Arnaud instantly fell in love with cooking and ultimately this is where his culinary journey began. His journey has brought him to work in some of the most esteemed kitchens and renowned culinary talents globally, including Marc Veyrat, Jacques Lameloise, and Jean Francois Piège at Hôtel de Crillon.

In 2012, Chef Arnaud was given the helm of Le Normandie’s acclaimed kitchen where he combined his expertise of classic French cooking technique together with the best produces sourced directly from France. He was able to propel Le Normandie to new gastronomic heights and earning two Michelin stars in the very first edition of the Michelin Guide Bangkok in 2017, something he maintained until his departure from this world-renowned establishment.

Swiss-born David Hartwig, Head Chef at IGNIV Bangkok by Andreas Caminada, brings his calm and precise demeanor, amplifying creativity through his team at the 1-Michelin-starred restaurant at The St. Regis Bangkok. David is a long-time collaborator of Chef Andreas Caminada, handpicked by the founding chef to bring IGNIV’s joie de vivre to diners in Bangkok since 2020.

Prior to Chef Andreas’s 3-Michelin-starred restaurant Schloss Schauenstein in Switzerland, the talented chef worked alongside other highly acclaimed names including Martin Goeschel (now The Alpina Gstaad*, Switzerland), Daniel Humm (The NoMad Hotel*, New York) Esben Holmboe Bang (Stage at Maaemo***, Oslo) James Kent (Crown Shy*, New York), and Kurt Gutenbrunnen (Wallsé*, New York).

“A visit at IGNIV should always be about comfort. You should be able to enjoy a great time with your friends and loved ones without feeling the experience is staged – it should feel like home, just with a top-class service in an amazing setting. Our food is light, playful, and tasty, and our seasonal menus follow the local and international seasons to showcase the best possible products on the market,” said David Hartwig, Head Chef at IGNIV Bangkok by Andreas Caminada. In addition to cooking, David shares a passion for sports. 

Garima Arora is the Chef-Owner of Restaurant Gaa and the Indian Eatery & Wine Bar, HERE, in Bangkok, Thailand. She is also the founder of Food Forward India; a not-for-profit initiative aiming to explore and catalogue the immense diversity of the cuisines of India.

Her passion for the culinary world began in her family's humble kitchen in Mumbai. Having studied to be a journalist, Arora made the switch to the culinary world with a short cooking stint in Paris, France. Since then, she has worked in some of the top kitchens of the world to eventually open Restaurant Gaa on 1 April, 2017.

Today Arora is known for applying traditional Indian cooking techniques onto locally sourced ingredients to create an experience that is completely unique to her cooking at Gaa. She is a strong advocate for the relevancy and resourcefulness of Indian cooking techniques.

In 2018, Arora became the first Indian female chef to earn a Michelin star at the age of 32. In the following year, she was voted as Asia’s Best Female Chef 2019 while her restaurant Gaa officially entered the ranks of Asia’s 50 Best Restaurants, debuting at No. 16 with the Highest New Entry Award. Gaa is currently ranked at No. 46 on the Asia’s 50 Best Restaurants 2020 list. In 2022, Arora was the winner of MICHELIN Guide Young Chef Award.

Chef Gerard has transferred to Bangkok from Ciel Bleu, the Michelin two-star restaurant at Hotel Okura Amsterdam, where he worked alongside renowned chef Arjan Speelman. 

Hailing from Spain, Chef Gerard is passionate about world gastronomy and puts his heart and soul into his cooking. As well as his native Spanish, he speaks English fluently and has basic Dutch.

Chef Gerard began his professional journey as Demi Chef de Partie at Roses Cantina Restaurant, a Mexican restaurant in Amsterdam, after working at several Spanish restaurants in Spain with organic farmers and local fishermen. Stints in other restaurant kitchens learning the culinary arts followed and culminated with his first Michelin-starred kitchen experience when he joined two-star holder Ciel Bleu as Chef de Partie in 2011. 

In 2015 Gerard moved to Vendome, the renowned three-star restaurant in Bensberg, Germany. He later worked at Daalder restaurant in Amsterdam (one Michelin star) and De Librije at Zwolle in the Netherlands, another rare holder of three Michelin stars. As a chef he has continuously looked for opportunities to improve his gastronomic skills and knowledge. To this end he has also pursued internships at several of the world’s top restaurants, including Dinner by Heston Blumenthal, a two-star Michelin restaurant in London, UK; Azurmendi, a three-star Michelin restaurant in Basque Country, Spain and Pierre Marcolini in Brussels, Belgium. 

‘A classic yet superior French Cuisine, complemented by an exceptional wines selection’

Chef Ip Tang Ying – Newly appointed as Executive Chef of The Peninsula Bangkok in January 2023, overseeing every restaurant of this luxury resort, including Mei Jiang, Thiptara, River Café and Terrace and The Lobby. 

With over 25 years of knowledge and experience working in the culinary industry in Hong Kong, Chef Ying specialises in both Western and Chinese cuisine. Before joining The Peninsula Bangkok in 2022, Chef Ying worked for many renowned restaurants in the hospitality business, including The Hong Kong Club, which is part of The Hongkong and Shanghai Hotels, Limited (HSH), The Upper House and also The Landmark Mandarin Oriental. 

“It is a great pleasure for me to lead the culinary team of The Peninsula Bangkok. We aim to continue furthering the reputation of every restaurant as well as driving the environmental sustainability initiative forward, including leverage of the plant-based cuisine, and the commitment to using naturally sourced and locally produced ingredients.” 

Chef Bass, Narubate Srisompost Chef Co - Owner and R&D at Løyrom.

He experts about design the dish and he loved to created new dish all the time.His experiences learn how to created new dish from many well known chefs Such as Sühring Twin (Sühring**), Garima Arora (Gaa*) , and Philipp Prinzbach ( Le Normandie**)  

He have chance to worked with a lots of Michelin star chefs.

- Josean Alija ( Nerua** from Spain)
- Julien Royer ( Odette*** from Singapore)
- Sven Elverfeld ( Aqua*** from Germany)
- Jan Hartwig ( Atelier*** from Germany)
- Alain Ducasse *** from Franch
- Ana Ros ( Hisafranko** from Slovinia )

Chef Natt, Narisara Malueangsin Chef - Co owner at LØYROM.

Who started her career with Chef Haikal Johari (Alma by Juan Amador*) at Water Libery, before pursuing more work experiences at L'Atelier de Joël Robuchon Bangkok*,Sühring** and Gaa*. ❤️❤️❤️

She also had a lot of opportunities to collaborate with many well-known chefs
- Alian Passard (Arpege***)
- Gert De Mangeleer (Hertog Jan***)
- Julien Royer (Odette***)
- Sven Elverfeld (Aqua***)

From the original intention of becoming an engineer, Chef Nick decided to try his hand at becoming a chef by enrolling in culinary school at Conrad N. Hilton at the University of Houston in Texas. After graduation he worked at restaurants in America until he was given the opportunity to be a chef at the Super Bowl in Texas. Gaining much notoriety from this event gave Chef Nick the inspiration to open a Thai restaurant in Houston. After deciding to return to Thailand he started a new project in a restaurant called Wang Hinghoi that emphasizes using local ingredients in a fine dining Thai restaurant. Chef Nick’s culinary secret is a great attention to detail when selecting ingredients that compliment his cooking style, and focusing on sourcing ingredients from within Thailand. This also helps to promote and support the circular local economy.

Chef Thierry Drapeau, a former 2-Michelin star chef, is passionate about exploring natural and cultural landscapes through gastronomy. At Signature Bangkok, he launches an innovative “floral cuisine” approach that is an extension of his renowned “cuisine of the soil” philosophy.
Complemented by the subtle flavours and beauty of edible flowers and herbs, Chef Theirry’s menus are a journey of discovery, where each ingredient tells a unique story of the land and sea, connecting guests to terroir, or a sense of place, and to shared memories of enjoying a meal together. He is most at home crafting artful, approachable meals in beautiful relaxed settings, with a subtle flair for theatre.