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WINE & DINE
CHEF TALK - BANGKOK'S RIVERSIDE DINING PROJECT

ANDREAS HAUGG, EXECUTIVE CHEF, THE PENINSULA BANGKOK

Known for his big smile and team spirit, Andreas brings to the hotel his expertise and rich experience in all key disciplines in catering—from menu design, resource procurement to training.

He arrived at the hotel fresh from a similar position at Four Seasons Hotel Cairo at Nile Plaza, Egypt. His passion for working in exotic locales has taken him to Mauritius and the Maldives. He honed and fine-tuned his world-class chef’s skills in top hotels in Germany, the UK and the US.

Andreas learned his craft at the renowned Technical Vocational School for Hotel Management in Wiesbaden, Germany, followed by an apprenticeship at the city’s must celebrated restaurant, Gambrinus.

During this time, he served his compulsory one-year service in the German military before properly entering the haute cuisine profession and being shaped into a consummate professional and a creative culinary force that he is today. He worked for some of the most renowned restaurants in Germany and United Kingdom including La Val D’Or, Guldental, Germany, Anton Mosiman’s Belfry Club in London and Hotel Nassauer Hof, Wiesbaden, Germany.

Besides his impeccable credentials as a chef, Andreas’s humility and desire to continually learn led him to successfully pursue a prestigious Master’s Degree in Culinary Art from Altöetingen Hotel Management School, Bavaria.

Among his preferred recreational pursuits are traveling, diving, cycling and playing golf. All these experiences, people skills and zest for life, he now puts into The Peninsula Bangkok to ensure sophisticated wining and dining for the hotel’s guests and clients.

DANILO SANGRIGOLI, CHEF DE CUISINE, BRIO- ANANTARA RIVERSIDE RESORT & SPA 

A certified Master of Masters at the Scuola Pizzaioli Italiana in Venice, Chef Danilo is a 3- times World Pizza Champion and European Champion. Under Chef Danilo’s management, Brio was recently awarded the "Ospitalita' Italiana" 2013/2014 award. Chef Danilo’s passion to ‘cook from the heart’ and his charismatic personally is wonderfully presented in his amazing food.

THANAVOOT SRILARDLAO, CHEF DE CUISINE, TRADER'S VIC - ANANTARA BANGKOK RIVERSIDE RESORT & SPA 

Having trained at the European Gastronomy & Kitchen, Erasmushogeschool in Brussels, Belgium, has enabled Chef Thanavoot use his vast knowledge of Western, Mediterranean and Asian cuisines into a delightful fusion of flavours at Trader Vic’s. A winner in western cuisine cooking competition at the International Hotels & Catering Exhibition, Chef Thanavoot is motivated with new ingredients and ideas which he passionately showcases in his flair for innovative cooking.

 

MATTHEW BENNINK, EXECUTIVE CHEF - SHANGRI-LA HOTEL, BANGKOK


Australian national, has extensive culinary experiences from various leading hotels and fine dining restaurants. After his graduation in commercial cookery in his home country.  He firstly joined Shangri-La Hotels and Resorts in 2007 at Kowloon, Shangri-La, Hong Kong as executive sous chef and then move to Makati Shangri-La, Manila in the same position.  He joined this five-star luxury riverside property in the end of 2013. Prior to his new appointment, Mr. Bennink was executive chef at Futian Shangri-La, Shenzhen.


He is responsible for overseeing daily operation of the hotel’s nine restaurants and bars, meeting and banquet functions, as well as in-room dining and outside catering. His culinary objective is to provide innovative dining experiences in unique surroundings through activity encouraging, creativity and inspiring his kitchen colleagues by creating a like minded culture of non-negotiable standards on quality and to have his restaurants full of happy guests, whose culinary expectations have been exceeded when dining at    Shangri-La Hotel, Bangkok.


Prior moving to Bangkok, he was to was executive chef at Futian Shangri-La, Shenzhen.

 

GUNTER ANGERMANN, EXECUTIVE CHEF - ROYAL ORCHID SHERATON HOTEL & TOWERS 


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

 

CHAROENSRI VATANAYUT, SOUS CHEF - ROYAL ORCHID SHERATION HOTEL & TOWERS 


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. She received a Gold Medal during "The Fruits and Vegetables Carving Competition", organized by the Thai Hotels Associations and was also appointed by TAT to represent Thailand in the "Si Tu Festival" for fruits and vegetables carving in Switzerland and Spain. Another great achievement should be the "Tom Yam Kung". She cooked for King Jigme who found it delicious and sent his compliments. She now serves as the Thai Sous Chef for Thara Thong Restaurant at the Royal Orchid Sheraton Hotel & Towers.

 
FOOD, WINE, EVENT, ASIA, CHEF, RESTAURANT, BAR, BEST, 2014, DECEMBER
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