Once again the Anantara Siam Bangkok plays host to the World Gourmet Festival, tempting local gourmands with a stellar line-up of guest chefs preparing gala dinners, brunches, and more
Each year the arrival of the World Gourmet Festival has Bangkok’s legions of foodies salivating in anticipation. This year marks the 18th edition of this popular event, which runs from September 4th to the 10th at the Anantara Siam Bangkok hotel (presented in collaboration with S.Pellegrino). This year the chef line-up includes chefs from all over the world, with many new faces among the returning regulars.
The lavish meals will be taking over the hotel’s four main dining establishments—Madison, Spice Market, Shintaro, and Biscotti—while the champagne and cocktail events will take place in the Lobby Lounge and Aqua bar, and the ‘Fashion and Fragrance’ event will be held in the Pimarnman room. In addition, the festival is proud to support HRH Princess Soamsawali’s AZT fund for Pregnant Woman of the Thai Red Cross Society. Proceeds from the auction, which takes place during the festival, plus B600 per dinner ticket sold, will all be donated to the charity. So, loosen that belt and get ready for seven delicious days of fabulous feasting.
CRISTINA BOWERMAN (One Michelin Star)
Hailing from Italy, Chef Cristina Bowerman is an inspiration in the mostly male-dominated field of haute cuisine. In 1992 she relocated to the US and completed a course in Culinary Arts (to add to her law degree). Whilst respecting the tradition in Italian food, her food is infused with creative flavours—from Texan to Puerto Rican—that she picked up from a broad range of mentors. In 2004 she returned to Italy and eventually received international recognition for her role at Glass Hostaria, and in 2010 her highly modern cuisine won the restaurant a coveted Michelin star. She is also the culinary talent behind the inventive Romeo Chef & Baker projects, which range from pop-up concept restaurants to creative underground spaces.
Kiwi-born, with both Chinese and Egyptian heritage, Chef Bobby Chinn was educated in England and worked on both coasts of the United States before travelling the world to find a base in Vietnam. There he opened the award-winning Restaurant Bobby Chinn, and followed with the celebrated Bobby Chinn Saigon ten years later. His passion for food and charming personality have also led to TV gigs hosting World Café Asia and Globe Trekker shows on Discovery TLC, before taking a judge role on Top Chef Middle East. He also brought modern Vietnamese cuisine to London, opening House of Ho back in 2014. He also acts as a WWF Ambassador, promoting sustainable seafood production, and since July 2014 he’s been a Tourism Ambassador for Vietnam.
COSTARDI BROTHERS (One Michelin Star)
Becoming a chef was—for each of the Costardi Brothers—their destiny. Born in Vercelli, in Northern Italy, Christian, is the elder of the two brothers, and Manuel is the younger (by nine years). Working at their grandfather’s Hotel Cinzia, the pair brought the restaurant there a Michelin star in 2009, the same year the duo won the Youth Award from the Espresso Guide. Later on Christian and Manuel confirmed their important Michelin star and participated as the only Italian ambassadors at the Melbourne Food and Wine Festival, where their dinner sold out after only a few hours of being announced. More recently, in 2016, the pair became two of the founding members of the association of the ‘Ambassadors of Taste’ organization.
Guillaume Galliot (Two Michelin Stars)
As a French chef of the highest calibre, Guillaume Galliot’s expertise lies in his classical French technique, where a myriad of flavours is brought into perfect harmony on every plate. Born in the town of Chambray-Les-Tours, in the Loire Valley, Galliot found his passion, and wanderlust, quite young. Working under chefs Jacques and Laurent Pourcel at the three-Michelin-starred Jardin des Sens, Guillaume expanded on his culinary school training, sharpening his skills. In 2010 he created a unique culinary experience at The Tasting Room by Galliot, in the City of Dreams, Macau. More recently he has found a home at Caprice, at the Four Seasons Hotel Hong Kong, where he is ushering in a new era at that renowned, Michelin-starred restaurant.
Anatoly Kazakov (World’s 100 Best Restaurants)
In his own words, Russian-born Anatoly Kazakov decided to become a chef because, “my mom was working a lot and I was obliged to cook myself. When I was 14-years-old I decided to learn professionally how to cook better. From my first salary I bought a mobile phone which at that time (1993) was very expensive, a whole month’s salary.” With a food philosophy that can be summed up as a non-standard view on standard products, and a desire to sustainably produce the products used in his restaurant—especially ingredients from his home country—this innovative talent has been achieving wide acclaim across the globe. He is currently at Selfie restaurant, in Moscow, where he shares kitchen duties with star chef Vladimir Mukhin.
MIGUEL LAFFAN (One Michelin Star)
Portuguese-born Miguel Laffan developed a passion for food from a young age. He took the opportunity to travel abroad to fine-tune his craft, working in Michelin-starred kitchens of Fortaleza do Guincho and Le Clous de la Violette in France, before gaining experience in Brazil and Spain. Subsequently, he led teams in boutique hotels in Funchal and Madeira before finding a kitchen to call home in Alentejo. These international influences enrich his cuisine and have helped him to achieve a Michelin star for the L’AND Vineyards Luxury Resort. Part of a new wave of chefs showcasing modern Portuguese gastronomy, Chef Miguel creates imaginative dishes with the freshest ingredients, using what is available locally, and he regularly participates in prestigious international food festivals.
SHINICHIRO TAKAGI (Two Michelin Stars)
Chef Shinichiro Takagi has dedicated his life to Zeniya, his family restaurant, and has grown it from a modest local eatery to an unforgettable dining experience worthy of its’ two Michelin stars. Born in Kanazawa in 1970, Takagi earned a bachelor’s degree in commercial science before moving on to study the art of Kaiseki cuisine at Kyoto Kiccho, one of Japan’s top restaurants. With a deep understanding of the art and philosophy of Japanese cuisine, he has performed as a guest chef in many international hotels and at numerous renowned culinary events—always endeavouring to spread the word about Kaga cuisine globally. In December 2016 his restaurant Zeniya was named on La Liste as one of the world’s top 1000 restaurants.
JASON TAN (One Michelin Star)
Co-owner of the award-winning Corner House in Singapore—which garnered the accolade of a Michelin star and is ranked number 17 on the Asia’s 50 Best Restaurants list—Chef Jason Tan’s rise to the top has been nothing short of meteoric. His career began at the famed Les Amis restaurant in Singapore, and he spent time at 3-Michelin-starred Robuchon a Galera (later called Robuchon au Dome) in Hotel Lisboa, Macau. Jason honed his skills further and became Executive Chef at Sky on 57 in Marina Bay Sands when he was just 30 years old. He is passionate about sustainable ingredients, and has developed a contemporary cuisine called ‘Gastro-Botanica’ that demonstrates his impressive array of quality vegetables, seafood, and meat.
JOCK ZONFRILLO (Australia’s Top 50 Restaurants)
Born in Scotland, Jock Zonfrillo gained experience early on with iconic chefs such as Marco Pierre White. After working in London and Sydney, he opened his own restaurant in Cornwall, but in the year 2000 he returned to Australia. Here he began exploring the Aboriginal culture, philosophy, and the culinary traditions of the country. After moving to Adelaide and founding both Restaurant Orana and Restaurant Blackwood, he was approached by the Discovery Channel for the programme Nomad Chef, which provides a captivating insight into the cuisine and culture of some of the most remote communities on earth. All Jock’s commercial success helps aid The Orana Foundation, his own non-profit organization which preserves and evolves Australian food culture and assists indigenous enterprise.
HIROAKI ISHIZUKA (One Michelin Star)
Born in 1973, in Japan’s Niigata prefecture—on the northwest coast of Japan’s Honshu Island—Hiroaki Ishizuka left his hometown and travelled south to Tokyo at the tender age of 18, finding work initially at Zakuro restaurant. After a 10 year stint there, building up his considerable culinary skills, he went on to work at the one Michelin-starred Sakuragawa restaurant, and later the two-Michelin-starred Waketokuyama restaurant. In 2008 he became an executive chef at Kien, in the Akasaka district, which received one Michelin star in 2010. Since then this restaurant has been awarded a Michelin star an incredible seven times. The term kien translates roughly as “returning swallow”, reflecting the owner-chef’s wish that customers will make return visits to his acclaimed eatery.
How To Reserve Your Seats
All World Gourmet Festival 2017 events will be held at the Anantara Siam Bangkok Hotel (155 Ratchadamri Rd). To find out more, or to make your reservations, call 02 126 8866 (ext. 1517-1519), or email: firstname.lastname@example.org.
Visit the website at: www.worldgourmetfestival.asia