13 – 15 January 2018
Guest of the Badrutt's Palace Hotel kitchen team, Badrutt’s Palace Hotel*****-W-
No. 21 – Asia’s 50 Best Restaurants 2017
Officier de l’Ordre Mérite Agricole 2015 (French Ministry of Agriculture)
First “Asia Geographical Indication Ambassador” (award by FAO, Thailand’s Department of Intellectual Property and the Agence Française de Développement)
Best Chef Cookbook Thailand Award (Gourmand 2011)
Ian Kittichai, Thailand’s most prominent celebrity chef, looks back on a storybook career - from street food to fine food. As a child, he accompanied his mother every morning to the market to buy the best ingredients for their curries, before they both offered them for sale on a handcart on the streets of Bangkok. As a young man, Ian Kittichai was trained in Haute Cuisine in England and Australia, followed by significant professional stints in France, Spain (El Bulli), the USA and Japan. Aged only 30, he became the first Thai Executive Chef of a five-star hotel.
Today, he runs an international F&B management and consulting firm, Cuisine Concept Co. Ltd., is able to boast of restaurants around the world ranging from casual to premium, has a cookery studio and a number of high profile television deals. “I use traditional Thai ingredients and flavours with classic and progressive cooking methods”, says Ian Kittichai divulging the secrets of his success, on which he bases the most extraordinary dishes such as banana blossom and heart of palm salad “Yum Hua Plee” served in his Bangkok flagship restaurant Issaya Siamese Club.