Chef Giuseppe Bonura, Chef de Cuisine at Biscotti – Anantara Siam Bangkok

Giuseppe Bonura is the Chef de Cuisine at Biscotti, Anantara Siam Bangkok. Originally from Sicily, he began his culinary journey in London, where he transformed from a steward into a passionate chef under the mentorship of experienced professionals.

With over a decade of international experience, from Europe to Southeast Asia, Giuseppe blends traditional Italian flavours with global techniques.

Known for his honest, bold cooking style and hands-on leadership, he continues to evolve both in and out of the kitchen. Currently, he is working on publishing his first autobiographical book titled FIVE STAR.

Was your decision to become a chef conscious or did you fall into it?

It started as a necessity, working as a steward in London. But soon I fell in love with the kitchen—step by step, I realized it was my world.

Who was your biggest influences to embrace a cooking career?

My grandmother and mother. I grew up watching them cook with love and simplicity, which became the foundation of my culinary identity.

What are some emerging food trends that you’re noticing?

More guests are looking for lighter options, clean presentations, and authentic comfort dishes. Simplicity and bold flavors are coming back strong.

What’s an emerging ingredient that you’re using a lot of these days?

Seafood

How easy or difficult is it to find the right ingredients for your Italian cuisine in Bangkok?

It’s a challenge. I work closely with selected importers and local organic farms to maintain authenticity without compromise.

What would you cook at home if you were just making a laid-back dinner?

Simple: pasta aglio e olio, maybe with bottarga or spicy nduja or a classic spaghetti with good tomato. But when I have more time, I love making fresh pasta by hand, tagliatelle, ravioli, gnocchi. It connects me back to my childhood.

What’s the difference between being an Executive Chef in Switzerland (Europe) and in Phuket?

In Europe, precision and structure dominate. In Thailand, flexibility and emotional intelligence are more essential, especially in multicultural teams.

Do you source as much local produce as possible for each restaurant and does this have a big impact on the menu?

Absolutely. Local produce inspires me to create dishes that combine Italian soul with Thai freshness. It’s not fusion, it’s harmony.

How is people’s relationship with food different between Europe and Thailand?

Absolutely. Local produce inspires me to create dishes that combine Italian soul with Thai freshness. It’s not fusion, it’s harmony.

Is there one dish that sums up your style?

My homemade baked rigatoni with meatballs and béchamel. It’s nostalgic, rich, and feels like a Sunday at nonna’s house. But also, any handmade pasta dish. For me, fresh pasta is not just food—it’s identity, tradition, and love.

Will any of the dishes you discovered recently be making their way onto your menus?

Absolutely. I’m constantly inspired by both local ingredients and traditional techniques.

Do you try out dishes on your family or friends?

Always. Especially when I create new handmade pasta shapes or fillings, I like to test them with people close to me. Their honest reactions help me perfect both taste and emotion behind the dish. Good pasta doesn’t lie, it either moves you or it doesn’t.

How often do you change at the menu at Biscotti?

Almost every three months, with small seasonal touches in between. I like to keep the experience dynamic for returning guests.

Do you serve vegetarian dishes?

Yes, we even do handmade vegetarian pastas, like spinach ricotta filled pappardelle or gnocchi with wild mushrooms.

What are your customers' most frequently requested dish?

Homemade baked rigatoni, gnocchi, garganelli

What do you think the most important qualities are in a young chef?

Curiosity, humility, discipline and hunger, not for food, but for learning.

What do you think about chefs like Gordon Ramsay, who have taken haute cuisine to the masses via reality TV?

He created entertainment and made kitchen culture mainstream.

Can you name some famous people you have cooked for?

Massimo Bottura, Karime Lopez, Brian May, Jamie Oliver, Lisa, all cast of The White Lotus season 3

What’s the one cooking tool that a Chef should not be without?

A sharp mind

What's the best advice you've ever been given?

Learn from everyone. Even from those you don’t like.

What’s are your favorite restaurants in Bangkok?

Sushi Totoya

Your favorite holiday destination?

Sicily, always. My roots, my sea, my soul.

What’s next for you (plans, dreams, …)?

Publishing my first book. I want to inspire the next generation with my story.