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Chef de Cuisine Shinsuke Yonekawa (The Westin Grande Sukhumvit, Bangkok)
Upholding and expanding the tradition is Kisso’s chef Shinsuke Yonekawa. Much-travelled, he honed his craft with posts aboard a cruise ship and in Philippine. Back in Japan, he incorporated newfound perspectives on his native cuisine at prestigious restaurants in Tokyo and Osaka. To Bangkok he brings a keen understanding of seasonal variations in Japanese cuisine, which he incorporates in a continually changing menu.
Executive Chef Peter Zimmermann (The Westin Grande Sukhumvit, Bangkok)
I have completed chef qualifications and have gained international experience mainly in four– and five-star hotels. My specialties include traditional French, Italian and Swiss cuisine and the Australian native cuisine. I have prepared food for fine dining a la carte restaurants, banquets for up to 1000 guests, brasseries, steakhouses, BBQ’s and functions outside of the organization.
Executive Chef Fillipo Morelli (Le Méridien Chiang Mai)
Chef Fillipo is a true Italian who is passionate about all things Italian. Chef Fillipo’s lifestyle accents his passion for cuisine and international flavours. His cooking style has its roots in the traditional, simple ingredients and showcased in their purest form unadulterated by sauces or oils.
Director of Culinary and Service Jack Yoss ()
American Chef Jack Yoss believes in highlighting ingredients and not over complicating things and that a plate should be enjoyed and not studied. Starting his career at the early age of 16 at Caesars Palace Las Vegas he has cooked all over America, France, Italy, London, Spain, Finland, Thailand, Indonesia, and Japan at some of the top hotels and restaurants as well as immersing himself in the street food culture.
Executive Chef Mathias Olsson (Sheraton Hua Hin Resort & Spa)
Mathias was born in Helsingborg, South of Sweden and after graduating from the culinary college and serving in the Royal Swedish Navy as a chef he has spent the last 20 years 12 countries over four continents  giving him a wealth of International experience rubbing shoulders with Michelin chefs  in Denmark to pre openings with luxury brands in Asia, Middle East and Western Africa before taking on the Executive Chef position at Sheraton Hua Hin Resort & Spa.
Executive Chef Pornchai Butipunka (Four Points by Sheraton Bangkok, Sukhumvit 15)
Specializing in Mexican cuisine, Chef Pornchai Butipunka is an Executive Chef at Four Points by Sheraton Bangkok, Sukhumvit 15. With his 25-year culinary experience in Thailand and Egypt, Chef Pornchai has been voted to be best in class as a culinary leader in 2012 in Starwood AP. Own every dish you cook is his secret recipe.
Italian Chef Patrick Morris ()
Patrick Morris Comes from South Australia and has worked in 4 and 5 star award winning properties all over Australia. Patrick has worked with chefs from all over the world and has  a great passion for the culinary art. Patrick is well versed in all areas of from Banquets to high volume restaurants small cafes and a la carte restaurants.
Executive Chef Adam Tanner (The Westin Siray Bay Resort & Spa, Phuket)
Chef Adam Tanner, from Michigan, USA, with over 15 years of professional culinary experience at luxury five star hotels and Michelin star restaurants in USA, Europe and Asia, has won numerous cooking awards through the American Culinary Federation.
Director of Culinary, Ian John Thomason (The Naka Island, A Luxury Collection Resort & Spa, Phuket)
Chef Ian John Thomason began his culinary career in Scotland in 1994 with three and half years at the Gleneagles Hotel Scotland which was the perfect start for a young chef, learning all aspects of the kitchen, then moving on to London.
Executive Chef Attapol Naito Thangthong (Le Méridien Bangkok)
Chef Attapol Naito Thangtong hails from Thailand. Specializing in Asian cuisine and familiar with different cooking culture in which he gained from  many years of culinary experience with international five star hotels in Egypt and well known restaurants in Australia. Following his return to Thailand he worked at many five star hotels including Sheraton Pattaya Resort & Spa. 
Director of Culinary & Service Dario Congera (Vana Belle, A Luxury Collection Resort, Koh Samui)
Dario was born in Savona Italian Riviera on May 2nd 1969, from an Italian family. Award-winning, Dario is known for his dedication and keen eye for detail with extensive multinational experience, strong customer service enthusiasm, caring and loyalty.
Executive Chef Fanta Maliso (Le Méridien Koh Samui Resort & Spa )
With over 10 years of culinary experience in various luxury hotels, Chef Fanta Maliso has joined the team at Le Méridien Koh Samui Resort & Spa as Executive Chef. With his creative and innovative skills, Chef Fanta has introduced various unique menus in both Thai and Western cuisine using a selection of local Thai flavors and ingredients, combined with an array of International produce creating a blend of East and West.
Director of Kitchen in charge of Food & Beverage Joël Vivien ()
A native of France, Chef Joël has been honing his talents with renowned hotels and restaurants across the globe for over 30 years. His career has been marked by outstanding expertise in world cuisine, remarkable knowledge of traditional techniques and ingredients
Junior Sous Chef Chanawin Supsin (Sheraton Hua Hin Resort & Spa)
Chanawin, the southern Thailand born, started his career as an apprenticeship at the age of 15. After several years of discovering different cuisines in many restaurants, he moved forward to Bangkok and Phuket collecting techniques of cooking and also learning more about Asian cuisines.
Executive Chef – Scott Freund (Le Meridien Chiang Rai Resort)
Scott Freund is a Chef with imagination, flair and a passion for great produce! Of course great produce combined with creativity and passion provides inspirational flavours and experiences for our customers.
Chef Günter Angermann (Royal Orchid Sheraton Hotel & Towers, Bangkok)
Chef Günter Angermann is from Germany. He has worked for Starwood hotels since 2009. Prior to that he worked as an Executive Chef for Kempinski hotel, Crown Plaza and Intercontinental in China. He has also worked in Hong Kong and Germany. Specializing in Western cuisine, his food combines culinary tradition and contemporary creativity.
Executive Chef Mark Hannon (Aloft Bangkok – Sukhumvit 11)
Mark grew up in his family’s seafood restaurant in New York, where his father became his inspiration as he watched his every move. Mark has gained a wealth of experience throughout his travels from various restaurants in Miami where he worked alongside celebrity Chef Michelle Bernstein.
Executive Chef Andreas Schimanski (Sheraton Hua Hin Resort & Spa)
Executive Chef Andreas Schimanski started his career as an apprentice at the age of 16. After several years of discovering different cuisines in Europe, he moved to South Africa, the Middle East and South East Asia, learning from each country ideas and different techniques of cooking.
Executive Chef Bright - Kan San (Le Méridien Bangkok)
Executive Chef Bright - Kan San has 20 years experience working in top hotels and restaurant kitchen operations. He has worked with many Michelin-starred chefs and has been through professional training from the Singapore Hotel Association Training and Educational Centre.
Sous Chef Charoensri Vatanayut (Royal Orchid Sheraton Hotel & Towers, Bangkok)
Having graduated from the Chotiveth College of Food & Nutrition, Chef Charoensri started her culinary career at the Royal Orchid Sheraton Hotel & Towers 21 years ago. Over the years, she has participated in numerous food festivals and competitions in different parts of the world including Hong Kong, Singapore, Switzerland, Spain, Japan and Greece.
Thai Executive Chef Songvut Thonoi (Royal Orchid Sheraton Hotel & Towers, Bangkok)
Chef Songvut Thonoi has more than 25 years experience gained in countries like Egypt, Muscat and the Persian Gulf. He specializes in combining tradition and contemporary creativity in his culinary style.
 
 
 
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