One of the city's longest-standing upscale food events, the annually-held World Gourmet Festival (WGF) is set to delight Bangkok's highbrow epicures once again on Sept 3-9.
Set at the original location of Anantara Siam hotel, WGF signals its 19th anniversary with a week-long celebration showcasing 16 world-acclaimed chefs from nine countries.
To help affirm the Big Mango as a word-class hub for international culinary, the festival, in partnership with Sanpellegrino and Gastronauts Asia, features a line-up of celebrated chefs from 12 Michelin-rated restaurants -- a total of 16 stars.
The visiting cooking masters will host a series of wine dinners as well as master classes at restaurants through out the hotel.
Confirmed to participate in the annual World Gourmet Festival are:
José Avillez of two Michelin-starred Belcanto in Lisbon, Portugal
His professional post started in 2001 at Fortaleza do Guincho restaurant, followed by various internships, including with Alain Ducasse and Éric Fréchon in France. In 2006, he interned at Spain's elBulli under Ferran Adrià, a period that became a career-changing moment for him. In Portugal, he won for Tavares restaurant a Michelin star in 2009; before opening Belcanto restaurant in 2012, which is now the holder of two Michelin stars.
Bernard Bach of two Michelin-starred Le Puits Saint-Jacques in Toulouse, France
A son and grandson of restaurateurs, Bach grew up among pots, pans and mixed aromas of kitchens. At a young age he set off on a tour across France which led to his first Michelin star in 1997. He returned home in 1999, settling at Le Puits Saint-Jacques restaurant. His approach to cooking is celebrated for simplicity, focusing on a respect for the seasons and close relationships with local producers, all the while being wildly imaginative. Bach achieved his second star in 2008.
Ryohei Hieda of two Michelin-starred Shoun RyuGin in Taipei, Taiwan.
Born in Nagasaki, Japan, Hieda began his career with an apprenticeship at the prestigious Kyoto restaurant Gion Nakagawa where he acquired fundamental knowledge of traditional Japanese cuisine. In 2005, he joined the famed restaurant Itaru in Kyushu, learning to make artisanal salt. He later moved to Tokyo's two Michelin-starred Nihonryori RyuGin, and then to Benu and Manresa restaurants in San Francisco -- both also hold three stars. Hieda recently opened Shoun RyuGin in Taiwan, and was awarded two Michelin stars. The restaurant is currently listed at No.47 on Asia's 50 Best Restaurants list.
Jeong-Ho Kim of two Michelin-starred Jungsik in Seoul, South Korea.
Jeong-Ho graduated from the Korea Culinary Art & Science high school before travelling to the US and landing a job at the Hyatt Hotel in Nevada. He then accepted an internship at Chicago's high-end, modern-cuisine restaurant Moto. He joined the star-studded Jungsik restaurant in Seoul, Korea, in 2009 as part of the team for the opening of Jungsik NYC. His kitchen philosophy centres on the finest ingredients and the careful balance of flavours.
Martin Dalsass of Michelin-starred Talvo by Dalsass in St Moritz, Switzerland.
Dalsass was born in South Tyrol, northern Italy. After various apprenticeships, he travelled to Paris and Switzerland to further his kitchen experience, eventually joining the Hotel Bellevue in Gstaad. In 1985, he opened his first solo venture, Santabbondio in Switzerland. The restaurant later won a Michelin star, while Gault & Milau awarded him "Chef Of The Year" in 2001. Dalsass took over the historic Talvo restaurant in St Moritz in 2011. He is known as the "Olive Oil Pope" for his kitchen philosophy and use of olive oil instead of butter.
Alessandra del Favero and Oliver Piras of Michelin-starred AGA Ristorante in San Vito di Cadore, Italy.
Alessandra del Favero, together with Oliver Piras whom she met at Alma International School of Italian Cuisine, opened AGA at her family hotel in San Vito di Cadore, with a focus on the land and local surroundings. The restaurant was awarded a Michelin star in 2016. Del Favero was trained at Da Vittorio restaurant under chef Fratelli Cerea and also at St Hubertus at the Hotel Rosa Alpina in San Cassiano under chef Norbert Niederkofler.
Srijith Gopinathan of Michelin-starred Taj Campton Place in San Francisco, US.
As a child, Gopinathan grew up influenced by the exotic spices of southern India. After graduating from the Culinary Institute of America, he moved to England to work under Raymond Blanc at the two Michelin-starred Belmond Le Manoir aux Quat'Saisons, before a stint in the Maldives at Taj Exotica. Now, as the executive chef of San Francisco's star-studded Taj Campton Place, he brings his gastronomic childhood memories to life through precise execution of Indian cuisine.
Han Li Guang of Michelin-starred Labyrinth in Singapore.
A late starter in the culinary world, Han turned his back on a career in banking to pursue his love of cooking. He travelled the world and worked in some of the most celebrated kitchens, including stints with Mauro Colagreco, Tom Kerridge and Roberto Galetti. Han later opened Labyrinth in Singapore in 2014, specialising in modern experimental cuisine with a nod to Singaporean classics. It clinched 2014's "Best New Restaurant" award by Wine & Dine Magazine and last year awarded a Michelin star.
Giuseppe Iannotti of Michelin-starred Krèsios in Naples, Italy.
Iannotti was born in Campania, in southwestern Italy. He opened his first restaurant, Krèsios, in Castelvenere, in 2007. Soon after, he opened Krèsios Bottega, a shop specialising in local gourmet products, and in 2011, merged the two businesses in a farmhouse owned by his family just outside of Telese. A year later, he was voted "Best Young Chef" by Le Guide de L'Espresso and in 2013, joined Jeunes Restaurateurs d'Europe, followed by winning the "S.Pellegrino Cooking Cup".
Shinji Ishida of Michelin-starred Nogizaka Shin in Tokyo, Japan.
Ishida started training in numerous traditional Japanese restaurants, many of which were considered to be the finest purveyors of Japanese cuisine in the country. In 2011, he joined the three Michelin-starred restaurants Ginza Koju as chef de cuisine and two years later, travelled to Paris to launch an international outpost of Ginza Koju, gaining a Michelin star shortly after. In 2016 he opened Nogizaka Shin in Tokyo, gaining a Michelin star within six months of opening.
Shinya Otsuchihashi of Michelin-starred Craftale in Tokyo, Japan.
A graduate from Lyon, France, Otsuchihashi has worked both in haute cuisine restaurants and smaller, less rarefied establishments. They include the Michelin-rated Georgian Club in Tokyo and three Michelin-starred Le Chateau de Joel Robuchon, in Ebisu, Tokyo. In 2015, he opened Craftale, which was awarded within two years a Michelin star.
Luigi Taglienti of Michelin-starred Lume in Milan, Italy.
Luigi was born in Liguria, in the northwest of Italy, and began his career training under chef Ezio Santin before working with chefs Christian Willer, Christian Sinicropi and Carlo Cracco. Luigi was awarded "Young Chef Of The Year" by the I Ristoranti d'Italia de L'Espresso, followed by his first Michelin star in 2009. He opened his restaurant Lume in Milan in 2016, and within a few months was awarded a Michelin star as well as ranked "Best New Restaurant In Europe 2017" by Opinionated About Dining.
Joining the stellar line-up of chefs this year are internationally famous chef Bobby Chinn and chocolatier Paul A Young.
As has become a tradition in recent years, Vietnam's inimitable celebrity chef Chinn and his band will rock Aqua Bar with a live performance on Sept 8.
Chocolate aficionados meanwhile will get to enjoy hands-on masterclasses as well as a chocolate-inspired afternoon tea by the British chocolate expert Young, who has won numerous international accolades.
Prices range from 1,400-3,000 baht for a masterclass; and 7,500-9,400 baht for a wine dinner.
The festival is a supporter of the HRH Princess Soamsawali AZT Fund for Pregnant Women of The Thai Red Cross Society. Every 600 baht per dinner ticket sold and proceeds from the festival's auctions will be donated to the fund.
For more information and reservations, call 02-126-8866 or visit WorldGourmetFestival.asia.
