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Sponsored by kaiousei Hotelintel.co is delighted this month to meet Luke Nguyen, and Australian-Vietnamese chef who has enjoyed a remarkable culinary career to date. Luke built his reputation in Sydney and Brisbane, opening his first restaurant, the renowned Red Lantern, in 2002 when he was just 23. Today he is the author of seven award-winning cookery…

Italian dishes are popular all over the world – but some of the best in Bangkok are cooked by a British chef! Theo Randall is the IHG Culinary Ambassador overseeing Italian Cuisine, and with over 25 years’ experience along with his own restaurant at the InterContinental London Park Lane, there could be few better choices…

A French native, Chef Thierry  Danzas has a strong food and beverage and culinary background, with over thirty years of extensive experience with leading hotels, including Briendenbacher Hof Dusseldorf, Hilton Park Lane, London and several starred chef locations around France. His passion for food has taken him everywhere, including Bahrain, China, Bali and Thailand.  His…

Canadian born, but with dual UK and Canadian citizenship, Andrew Dickie who speaks both English and ‘functional’ French, joined the Park Hyatt’s Penthouse Bar and Grill in April 2017. Dickie was most recently Stagiaire (trainee) at Noma, Copenhagen, Denmark. Before that, from February 2016 – November 2016, he was Executive Sous Chef at the Four…

Meet Chef of the Month Paul Smart.  Paul has cooked for Her Majesty Queen Elizabeth II, won awards including the UK Commis Chef of the Year award at the Academy of Culinary Arts in 2007, the 2008 QLD Restaurant of Champions competition, Gold Medal in the Gold Box Restaurant Challenge in 2007, 2008 and 2009,…

The newly-opened Park Hyatt Bangkok is quickly making a big impression on the city’s luxury sector, and the man responsible for raising the culinary bar is the hotel’s first Executive Chef, Franck Detrait. Originally from France, and drawing upon a childhood influenced by the flavours of his parents’ native Provence and Bourguignon, Franck has enjoyed…

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