Chef de Cuisine at Biscotti
Venetian native Andrea Buson has a wealth of experience and brings new flavors from the north of Italy. Chef Andrea mastered modern Italian cuisine at the prestigious IPSSAR Pietro d’Abano in Padova and spend several years perfecting his craft, first in Italy, Spain, the Middle East before moving to Asia and Thailand.
Read the full interview of Chef Andrea Buson here…
Chef at Lenzi Tuscan Kitchen
At Lenzi Tuscan Kitchen, Executive Chef Francesco Lenzi brings region specific Tuscan cuisine to Bangkok. He is focusing on the sourcing of ingredients and the use of traditional techniques; Francesco is importing directly from the Lenzi family farm in Italy.
See the video interview of Chef Francesco Lenzi here…
Executive Chef at L’Atelier de Joel Robuchon
When Joël Robuchon asked Olivier Limousin to open his first restaurant in Bangkok he had already opened L’Atelier de Joël Robuchon in London where he gained two Michelin stars. Having worked for Joël Robuchon for over 10 years, Olivier readily accepted the challenge to move to the Thai capital.
Read the full interview of Chef Olivier Limousin here…
Chef at La Scala Bangkok
Italian chef David Tamburini has been the head chef at La Scala for one year and a half. During the last fifteen years he worked in the high gastronomy and got his Michelin stars in two restaurants that he worked for in Italy. His style of cooking is refined with attention to details and high aspiration.
Read the full interview of Chef David Tamburini here…
Chef at Savelberg Bangkok
After closing his one-Michelin-star restaurant at The Hague, Holland’s seat of government, Dutch chef Henk Savelberg has moved his eponymous brand to Bangkok. Each of Savelberg’s last four restaurant ventures was awarded a Michelin star but now, he says, all his efforts are on Bangkok.
See the video interview of Chef Henk Savelberg here…