Chef Pongtawat “Ian” Chalermkittichai is Thailand’s first international “celebrity chef”. An unlikely candidate, Ian came from humble roots pushing a food cart through his Bangkok neighborhood as a child. Fate guided him to a culinary school scholarship, a French fine-dining apprenticeship in Sydney’s legendary Claude’s, and then pushed him to become the first Thai national in the world to become the Executive Chef of a 5-star hotel, the legendary Four Seasons Hotel Bangkok.
With a weekly cooking television show since 2001, Chef Mue Thong (Golden Hand Chef), which can be seen in over 70 countries around the world, his audience is truly global. Chef Kittichai created the celebrated NYC restaurant, Kittichai Restaurant, in 2004. In 2008 he left to form his global food & beverage management and consulting firm, Cuisine Concept Co., Ltd., through which he created Murmuri in Barcelona and currently advises an impressive roster of 5-star hotels, restaurants, and food company clients worldwide. In 2010 he opened Thailand’s first gastro pub - Hyde & Seek Gastro Bar - in Bangkok and then his third signature Thai restaurant - KOH by Ian Kittichai - at the Intercontinental Marine Drive Hotel in Mumbai, India. In 2011 he opened Ember Room in New York City and re-launched Spot Dessert Bar, both with Chase Restaurant Group. Chef Kittichai released his first cookbook for the Thai language market in 2011 and will release an English version in 2012.
In January 2012 Chef debuted to a 15,000,000 fan following as one of the permanent Iron Chefs on the Iron Chef Thailand television show. Also in 2012 Chef opened Smith, Bangkok’s first international “nose to tail” concept eatery, Asian bun eatery, Jum Mum, on St. Mark’s Place in New York City, and a second branch of Spot Dessert Bar in New York City. Chef Kittichai’s first cookbook for the English-language market, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai, was released in April 2013. He is also a founding council member of The World Street Food Congress, along with Anthony Bourdain, KF Seetoh, and Claus Meyer, amongst other culinary luminaries. In September 2013 Chef was honored as the first Asia Geographical Indication Ambassador by the Food and Agriculture Organization of the United Nations, Thailand’s Department of Intellectual Property, and the Agence Francaise de Developpement.
Keep up with Chef via his website,
Frederic Meyer and Avril Prod : Founding Partner
Frederic Meyer is originally from Paris. In 1999 he was appointed Director of Research and Development of the Blue Elephant Group based in Belgium. During his time with Blue Elephant Group he spearheaded the expansion of the restaurant brand into various countries, a cooking school, and a global grocery line.
In 2004 Meyer left Blue Elephant Group and created Avril Productions, representing major international DJ stars and entertainers, such as Claude Challe, Martin Solveig, Ravin from Paris, amongst others, and producing music compilations. Presently Avril represents its DJ’s and entertainers in Asia, the Middle East, and Eastern Europe and produces compilations for clients such as The Ritz Paris, Six Senses, Starwood, Sofitel, etc. Avril’s compilations are sold in over 62 countries around the world.
In 2011, Fred teamed up with long-time friend, Chef Ian Kittichai, to create the award-winning Issaya Siamese Club restaurant and lounge in Bangkok. In May 2014 they opened the Issaya Cooking Studio in partnership with Sub-Zero & Wolf Appliances and Issaya La Patisserie in Bangkok. In June 2014 Frederic and Ian again joined forces to create the playful Asian gastro bar, Namsaah Bottling Trust.
Frederic and Avril Production’s first cookbook collaboration with Chef Ian Kittichai, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai, was released in April 2013 and placed in the top 3 for the Best Cookbook of The Year by the prestigious Gourmand World Cookbook Awards.
In 2014, Meyer opened the acclaimed Bangkok pizza restaurant, Pizza Massilia. In 2015, he opened the playful Japanese restaurant Kom-Ba-Wa, Bordier Selection Cheese and Butter, the thought-provoking art gallery YenakArt Villa and the latest project "Baan Phadthai" in Bangkok, and Issaya Siamese Club in Hong Kong.
To find out more about Avril, please go to www.avrilprod.com
Hans Bogetoft Christensen : Interior Designer
Hans Bogetoft Christensen is originally from Denmark and studied menswear design and tailoring on London. He has been living and designing in Asia for over 20 years and is the force behind home décor companies Rice for Asian Design, Cocoon, and Ginger. Based in Chiang Mai, Rice for Asian Design has been designing and exporting décor to international clients such as Habitat, House of Fraser, Zara Home, Laura Ashley, Crate & Barrel, William Sonoma, Neiman Marcus, and Urban Outfitters since 1997.
In 2003 Christensen established The House restaurant in Chiang Mai and then expanded the property in 2008 to include Ginger & Kafe to showcase Ginger fashion and home décor. Presently Ginger also operated 15 “shops in shops’ throughout Thailand in prestigious locations such as Siam Paragon, Central Department Stores, and Emporium.
To learn more about Christensen and his projects, please go to www.thehousethailand.com