My goal is to create authentic experiences that are true to our concepts.

To thrive in the role of Director of Food, Beverage & Culinary takes a special blend of talent and experience, as well as the right environment in which to excel. Anantara Chiang Mai Resort and Chef David Eldridge make the perfect match, and given the freedom to reimagine the culinary offering, David is currently making his mark upon each of the hotel’s distinctive dining venues.

The Service 1921, housed in the former British Consulate, draws upon its century-old heritage to offer contemporary British flavors in a traditional setting. The riverfront Bodhi Terrace, in contrast, delivers Thai dishes in either Lanna or Southern styles. English tea is an afternoon staple, with scones and pastries served on Wedgwood china, while the steakhouse features prime cuts of dry-aged beef paired with an extensive wine list.

In his latest move, David joined the team at the award-winning Anantara Chiang Mai Resort last year, and his culinary vision is already taking shape and delighting guests.

What do you like most about being the Director of Food, Beverage & Culinary?

I love the creative freedom to influence and conceptualize the entire food, beverage, and service strategy. I enjoy looking at the big picture and taking all factors into consideration to create a truly memorable dining experience for our guests.

Tell us a bit more about your outlet concepts for The Service 1921 and Bodhi Terrace.

The Service 1921 is housed in the old British Consulate constructed in the 1920s. We focus on woodfired cooking with British influences, using locally-sourced ingredients whenever possible. Bodhi Terrace is our riverside Thai restaurant focused on authentic Lanna and Southern Thai cuisines. We also source our ingredients locally, and our menus change seasonally to reflect the availability of fresh produce.

What's your long-term goal for Anantara Chiang Mai's F&B?

My goal is to create authentic experiences that are true to our concepts. Whether it's at The Service 1921, Bodhi Terrace, Brit Bar, or our Afternoon Tea, I want our guests to have a journey that is meticulously planned out from the moment they walk through the door. I believe that if we can achieve this, the rest of our goals will follow.

What are the most challenging aspects in running F&B outlets and how do you overcome them?

The most challenging aspect is staying ahead of the curve. Our guest mix and demands are constantly evolving, so we need to be constantly innovating and improving. We also need to be able to adapt to changing trends and regulations. We overcome these challenges by having a team of talented and dedicated professionals who are always willing to go the extra mile.

What is your motto in the kitchen or at work?

My motto is "work smart, not hard". I believe that by being efficient and organized, we can achieve more with less effort. I also believe in the importance of teamwork and collaboration. When we all work together, we can accomplish anything.

To explore the culinary offers at Anantara Chiang Mai Resort, or for more information, visit