Chef Billy
Chef Mau
Chef Billy (Billy Bautista) &
Chef Mau (Mauricio Rosales)
Chef Billy and Chef Mau from Billy’s & Santiaga are a dynamic duo known for offering cuisine influenced by various cultures, particularly European and Mediterranean flavors. They have gained recognition for their restaurant by using fresh, high-quality ingredients and incorporating modern cooking techniques.
Chef Billy specializes in European and Mediterranean-style dishes, having worked in various kitchens across Europe before opening Billy’s & Santiaga. He is passionate about local ingredients and simple yet flavorful cooking. Chef Mau brings expertise in contemporary cooking techniques, blending ingredients from around the world to create distinctive and unique flavors. Together, they focus on sourcing local produce while infusing their dishes with European and
Mediterranean culinary traditions, ensuring their menu is both unique and of high quality.
Chef Björn Frantzén
Chef Björn Frantzén is a renowned Swedish chef born in 1977 in Stockholm. Before pursuing a culinary career, he was a promising football player with AIK, one of the largest football clubs in Scandinavia, but had to quit due to health conditions. This led him to focus on his backup plan: cooking. After completing his military service, he trained at Edsbacka Krog, Sweden’s first two-Michelin-star restaurant, under chef Christer Lingström. He further honed his skills in prestigious kitchens like those of Raymond Blanc and Alain Passard.
Frantzén opened his first restaurant, Frantzén/Lindeberg, in 2008, which quickly gained a stellar reputation, earning its first Michelin star within ten months. Over time, Frantzén became Sweden’s first restaurant to earn three Michelin stars, a testament to his creative blend of Nordic cuisine with Japanese influences and French techniques. His innovative approach to fine dining emphasizes a balance of flavors, seasonality, and immersive dining experiences. Chef Frantzén’s ventures now span multiple countries, including restaurants in Hong Kong and Singapore.
In addition to his culinary achievements, Frantzén values professionalism and teamwork, principles he carried over from his days as a football player.
Chef Björn Frantzén
Chef Chalee Kader
Chef Chalee Kader
Chef Chalee Kader, born and raised in Thailand, is a prominent figure in Bangkok’s culinary scene, known for his innovative take on Thai cuisine, particularly dishes from the northeastern Isaan region. As the chef behind 100 Mahaseth (Bib Gourmand) and Wana Yook (one MICHELIN Star) in the MICHELIN Guide Thailand 2024, Kader emphasizes the use of sustainable practices, particularly “nose-to-tail” dining, where no part of the animal goes to waste. This approach aligns with traditional Thai culinary techniques that have been somewhat forgotten in modern dining.
At 100 Mahaseth, Chef Kader has made a name for himself by celebrating the bold, fiery flavors of Isaan cuisine while promoting eco-conscious cooking. His menus showcase a deep respect for local ingredients, integrating these with modern techniques. Chef Kader is also passionate about reducing food waste and exploring offal as a key ingredient, an often overlooked part of animals in many contemporary kitchens.
In addition to his restaurants, Chef Chalee is also known for his creative collaborations and love for wine and street food, making him a key player in Thailand’s evolving food culture.
Chef Henrik Andersen
Chef Henrik Yde-Andersen is a Danish culinary expert best known for his innovative approach to Thai cuisine at the Michelin-starred restaurant Sra Bua by Kiin Kiin in Bangkok. Located in the Siam Kempinski Hotel, Sra Bua is an extension of his Copenhagen-based restaurant Kiin Kiin, which also holds a Michelin star. Chef Henrik has been instrumental in blending traditional Thai flavors with modern culinary techniques, including molecular gastronomy, offering unique experiences such as red curry ice cream and liquid nitrogen-infused dishes.
Henrik’s journey with Thai food started over a decade ago, and he has become renowned for his creative twists on classic Thai dishes. Despite initial skepticism from traditionalists, his innovative methods have won over many diners. One of his core philosophies is that Thai cuisine should strike a perfect balance of flavors, something he strives to maintain in every dish, while also pushing boundaries.
Even with his success, Chef Henrik continues to explore new ideas, blending authentic Thai ingredients with modern cooking styles to provide a truly unique dining experience.
Chef Henrik Andersen
Chef Kenji Nakayama
Chef Kenji Nakayama
Chef Kenji Nakayama worked as a director in a television program company before resigning in 2000. While working as an employee in snack bars and mountain huts, Kenji also worked as a mountain guide, freelance photographer, writer, and a pro-snowboarder. Later, he decided to walk the path of the chef and entered the world of Japanese cuisine. After serving in Japanese restaurants, izakaya, and sushi restaurants, in 2008 Kenji moved to Bangkok as a Japanese cuisine chef in ‘Face Bangkok’. And in 2012, he finally founded KENJI’S LAB. Apart from cooking,
Chef Kenji is also known for his mountain climbing and survival skills. Chef Kenji, the mastermind behind Kenji’s Lab in Bangkok’s Thonglor area, is known for his experimental take on Japanese cuisine. At Kenji’s Lab, he blends traditional Japanese flavors with creative culinary twists. Nakayama is recognized for crafting minimalist yet deeply flavorful dishes, such as smoked mackerel paired with parsley or Japanese-style pasta with a unique flair. His ability to innovate while staying rooted in authentic Japanese techniques has made his restaurant a popular spot, especially among Japanese expatriates.
In addition to his inventive dishes, Chef Nakayama often suggests drink pairings that elevate the dining experience. His focus on balanced flavors and experimentation has garnered a loyal following, making Kenji’s Lab a must-visit for those seeking a fresh approach to Japanese cuisine.
Chef Paisarn Cheewinsiriwat and Chef Kanyarat “Jib” Thanomseang
KAEN, the first Casual Fine Dining restaurant in Khon Kaen, is a collaboration of Chef Paisarn Cheewinsiriwat and Chef Kanyarat “Jib” Thanomseang. Each of them has gained more than 20 years of experience in the food industry. Both have worked for several five-star hotel brands both within Thailand and abroad. After working together for a long time at “Chiva-Som”, a well-known brand of Wellness Hotel. The couple decided to pursue their dream of opening a modern Thai restaurant to showcase their identities and roots in their own hometown.
Chef Paisarn, with his international culinary background, is known for reinventing Thai cuisine with new dimensions, while Chef Jib specializes in traditional Thai cooking. Together, they create unique and outstanding dishes, earning their restaurant, Khaen, recognition and praise from food enthusiasts both locally and internationally. KAEN focuses on presenting contemporary Thai cuisine, blending local ingredients from the Isaan region with global cooking techniques in perfect harmony.
Chef Paisarn Cheewinsiriwat
Chef Kanyarat “Jib” Thanomseang
Chef Paolo Vitaletti
Chef Paolo Vitaletti
Chef Paolo Vitaletti is an Italian chef known for bringing authentic Italian cuisine to Bangkok. He is the co-founder of Appia, a Roman trattoria specializing in hearty, traditional Italian dishes inspired by his family’s recipes. Paolo is also the mastermind behind Peppina, a popular pizzeria chain in Bangkok, renowned for its Neapolitan pizza, which has been officially recognized by the Associazione Vera Pizza Napoletana. His dedication to authenticity includes importing pizza ovens directly from Italy for each of his restaurant branches.
Originally from Rome, Paolo’s culinary approach blends tradition with a relaxed, approachable dining experience which has become a favorite for both locals and expats in Bangkok. He continues to influence the Italian dining scene with his passion for artisanal, high-quality ingredients and classic cooking techniques.
Chef Ricado Nunes
Chef Ricardo Nunes is a Portuguese chef who helms Hom restaurant at the Intercontinental Phuket Resort. His culinary journey began at the age of 19, and over time, he refined his skills at Michelin-starred restaurants such as Potong, La Dame de Pic, and Gaggan. At Hom, Nunes emphasizes a “produce-first” philosophy, focusing on locally sourced ingredients from around Phuket. His innovative approach blends traditional techniques with a modern twist, often incorporating fermentation to enhance flavors.
Together with resident fermentation specialist, Chef Ricardo creates a unique dining experience, featuring dishes like coconut and smoked caviar or rock lobster marinated in shio koji, showcasing the richness of Thai produce in an imaginative 10-course tasting menu. His work at Hom also reflects his dedication to sustainable and locally inspired cuisine.
Chef Ricado Nunes
Chef Num-Weerawat Triyasenawat
Chef Num-Weerawat Triyasenawat
Chef Num was born and raised in Northeast of Thailand or Isan region (Udonthani Province), Executive chef & owner of Samuay & Sons , Chef director of Mahnoi Foodlab .Chef has been cooking Thai-Isan cuisine with all local seasonal ingredients. His goal is to preserve and represent local food culture wisdom from the region in order to elevate Isan cuisine to be seen globally. Chef Num has strong relationships with farmers, dedicating himself to learning, teaching and sharing knowledge to develop the quality of Isan ingredients. He also uses fermentation techniques to apply to those local ingredients and collect to his database that one day he can share the information to the public in the future.
Chef Black Panupol Bulsuwan
Chef Panuphon “Black” Bulsuwan is a founder of “Blackitch Artisan Kitchen”, a restaurant rooted in the heart and essence of local Thai ingredients, offering personalized and creative seasonal dishes described as ‘Holistic Localized Artisanal Cuisine.’ Each dish at Blackitch is crafted with a focus on zero waste and a deep commitment to sustainability, emphasizing the importance of the food value chain in every bite.
Located in the cozy, humble hub of Nimmanhaemin in Chiang Mai, Blackitch elevates the natural flavors of local ingredients through a combination of culinary science and traditional wisdom. Every dish reflects the “Good-Clean-Fair” philosophy, ensuring it is safe for consumers, environmentally clean, and fair to all involved, from farm to table.
Serving in a chef’s table format, Chef Black and his team use this intimate setting to educate guests about the sourcing and journey of each local ingredient. Driven by his love and passion for cooking, Chef Black aims to offer more than just a dining experience — he strives to transform the food industry, one meaningful bite at a time, through his sustainable cooking philosophy.
Chef Black Panupol Bulsuwan
Pa Chef - Sirorat Thauto
Pa Chef - Sirorat Thauto
Chef Pa Mok, or Sirorat Thao-to, is the owner of Mok restaurant in Ubon Ratchathani, which has received the Bib Gourmand Award from Michelin for two consecutive years. Her restaurant modernizes traditional Isan cuisine using fresh, local ingredients. She has also launched the brand Mak, which sells products inspired by her innovative take on Isan food.
Chef Kamnang Natthaporn Komjit
Chef Kamnang, or Nattaporn Komjit, hails from Khon Kaen in the Isaan region of Thailand and is the founder of Huen Kamnang, a restaurant dedicated to preserving and sharing traditional Isaan culture and cuisine. Chef Kamnang began her career as a journalist, covering political issues, before transitioning into the culinary world. She shifted from telling stories with words to telling them through food, using her expertise to highlight the beauty and authenticity of Isaan culture.
Through her culinary creations, especially the Pa Khao or traditional Isaan meal set, she emphasizes the importance of local ingredients and traditional methods. Her mission is to revive the dignity of Isaan culture, which she feels has been misrepresented by its stereotypical association with dishes like som tam and larb. Instead, she aims to showcase the deeper, more nuanced aspects of Isaan cuisine, emphasizing its connection to nature and the simple, family-centered way of life of the Isaan people.
Chef Kamnang Natthaporn Komjit
Chef Hitoshi Sugiura
Chef Hitoshi Sugiura
Chef Hitoshi Sugiura is a distinguished Japanese chef celebrated for his masterful fusion of traditional Japanese culinary techniques with cutting-edge innovations. Revered for his meticulous attention to detail and the use of only the freshest, highest-quality ingredients, Chef Hitoshi’s creations are a testament to his deep-rooted passion for the culinary arts. His journey began in Japan, where he honed his craft through rigorous training in some of the country’s most esteemed kitchens.
Beyond his expertise in Japanese cuisine, Chef Hitoshi possesses a remarkable ability to infuse his dishes with global influences, crafting culinary masterpieces that captivate and enchant diners from all corners of the world. His artistry on the plate reflects both respect for tradition and a bold vision for the future of gastronomy.
Chef Injin Kim
Chef Injin Kim
Chef Kensuke Sasaki
Chef Kensuke Sasaki
Chef Petrina Loh
Chef Petrina Loh
Chef Walter El Nagar
Chef Walter El Nagar
Chef Kan Bright San
Chef Kan Bright San
เชฟปริญ ผลสุข
เชฟปริญ ผลสุข
สำหรับที่ Samrub Samrub Thai เขาใช้วัตถุดิบท้องถิ่นและพืชสมุนไพรเฉพาะถิ่นในการรังสรรค์เมนูที่ไม่เพียงแต่อร่อย แต่ยังเชื่อมโยงวัฒนธรรมและวิถีชีวิตของคนไทยในอดีต เชฟ Prin นำเสนออาหารด้วยความใส่ใจในรายละเอียด ให้ผู้ทานได้สัมผัสประสบการณ์ที่ล้ำค่าและรสชาติไทยแท้ในแบบที่หาที่อื่นได้ยาก
Mae Ratree Srivilai
Mae Ratree Srivilai
(Ratree Srivilai Bongsitthiporn)
Mae Ratree Srivilai, a National Artist in the Performing Arts (Morlam Adaptation) category for 2022, is one of the most influential figures in the modernization of Morlam. She is particularly known for adapting Morlam Sing and Morlam Klon to make them more contemporary and accessible to younger generations. Born into a family that preserved the Morlam art, Mae Ratree was trained by her brother, the renowned Morlam master Sanga Jit.
Throughout her career, Mae Ratree has been a pioneer in integrating modern music and instruments into Morlam performances, attracting a diverse audience and expanding Morlam’s popularity beyond Isan to the entire country. In addition to being a celebrated performer, she is also a dedicated teacher and cultural ambassador, passing on her knowledge to future generations. Mae Ratree has been honored with numerous accolades, including the “Cultural Excellence Award” and a commendation from the Prime Minister for her outstanding use of the Thai language.
Rabiab Watasilp
Rabiab Watasilp is one of the most renowned Morlam bands in Isan, founded by Father Rabieb and Mother Duangchan in Khon Kaen. Originally starting with just four members, the band has grown significantly in size and popularity. Their unique style blends modernity with traditional Morlam performances, maintaining their widespread appeal despite the changing times. In 2022, Rabiab Watasilp performed at the Miss Grand Thailand pageant, and they are set to appear at the Big Mountain Music Festival.
Rabiab Watasilp
Prathom Banthung Silp
Prathom Banthung Silp
Founded by Mother Buntom Namwanta in 1957, PrathomBanthung Silp is recognized as one of Thailand’s top Morlam bands. The band presents a wide variety of Isan folk art and literature. Now led by Dab Santi Simsen, the son of Mother Buntom, the band has been modernized with advanced sound and lighting technology. These innovations have made their performances even more engaging for younger audiences.
Sao Noi Lam Ploen Show
Sao Noi Lam Ploen Show is a well-known Morlam band, celebrated for its lively and entertaining performances. Their shows are designed to appeal to audiences of all ages, offering high-energy rhythms and exciting entertainment. The band also focuses on storytelling through Isan folk literature and culture, delivering creative and high-quality performances.
Sao Noi Lam Ploen Show
Marc Buckley
Marc Buckley
Inside Ideas & ALOHAS Regenerative Foundation
Mark is an expert in ESG (Environmental, Social, and Governance) and sustainable development. He works as a consultant with various companies to foster widespread change, with his ultimate goal being to reform agriculture, food, and beverage industries, or any sectors that might induce rapid impacts.
Mark travels, teaches, and speaks around the world about climate change and food reform. He instructs entrepreneurs to consider ways to create and grow their businesses sustainably and profitably. He frequently consults with companies in the fields of renewable energy, changes with expertise in innovative systems, recycling, packaging, organic lifestyles, traditional methods, and vegan products.
As a Social Serial Entrepreneur, Mark growed up in Germany’s largest organic farming family, which has operated for six generations, he’s embedded with immense heritage and knowledge. His family has been both European Hydroponic Agronomists, pioneering in soil-less plant cultivation, and traditional farmers, with up to four generations being involved in this specialty
Dr. Sirikul Laukaikul
Dr. Sirikul established her own consulting firm after working for global corporations for nearly twenty years. The mission of her firm is to be a small but competent strategic advisory company with the aim of working with Thai clients who truly believe in sustainable branding and systematic methodology. Her approach to developing brand strategy is based upon the Sufficiency Economy Philosophy.
Her background ranges from communication to management, to sustainable development. This together with her own unique combination of creative flair and strategic thinking make her a ‘one of a kind’ consultant. Dr. Sirikul can provide strategic and holistic recommendations that are sensible and practical for each client’s issues. Her strength is her expertise in compelling brand strategy development—Brand Model & Brand Architecture as well as Branded CSR.
She has been representing SB (Sustainable Brands) in Thailand since 2016, and has successfully organized conferences among business circles for more than 6 years. In addition to SB, she initiated the “Por Laew Dee The Creator” program, aimed at strengthening immunity among young entrepreneurs with Sufficiency Economy Philosophy.
Dr. Sirikul Laukaikul
Kanita Tungwarapojwitan
Kanita Tungwarapojwitan
Kanita has a bachelor’s degree, Hons. in English literature and linguistics from faculty of arts, Chulalongkorn University and master’s degree in marketing (MIM in English). As the deputy managing director of INTAGE Thailand, Thailand’s branch of INTAGE Holdings Group, the number 1 research and insight agency in Asia, she initiated the launch of digital tools of INTAGE Thailand, AMP – Asia mobile & digital panel and CEI (customer engagement investigation using big data & customer analytics to measure customer engagement and NPS).
This made INTAGE Thailand the top-notched digital research & insight agency in Thailand. Over the past two decades she has worked and gained brand and marketing consulting experience while working at Dentsu Young & Rubicam (DY&R) Thailand, Ogilvy Advertising, and McCann Worldgroup. She has played a part in building up global brands from scratch. With her experience she has shared her knowledge as a speaker and trainer on topics such as consumer insight, segmentation-targeting-positioning, content & influencer marketing, and customer experience (CX) marketing. Over the past 10 years she has spoken to many university students, SMEs, marketers, and top management throughout Thailand and Asia. She emphasizes on the belief of “Sufficiency Economy Philosophy” to successfully build brand and business growth sustainably with guaranteed impact measurement.
Ninnet Ongartthavorn
Ninnet Ongartthavorn is a scholar and writer specializing in Japanese culture and cultural heritage. She holds a bachelor’s degree in Economics from Nagoya University, Japan, and a master’s degree in Global Markets, Local Creativities (GLOCAL) from Erasmus University Rotterdam, in collaboration with the University of Glasgow and the University of Barcelona. Her work focuses on the connection between cultural heritage and global markets, particularly the preservation of traditional Japanese crafts, such as kimono-making, which embodies local wisdom with global significance. At the PlaraMorlam event, Nilnet will interpret the status and role of the iconic Isan dish, Pla Ra, inviting reflection on why something “fermented” is considered a delicacy.
Ninnet Ongartthavorn
Khun Mum Jokmok
Khun MUM : Petchtai Wongkamlao
MUM Zab
Petchtai Wongkamlao, better known as “Mum Jokmok,” a renowned Thai comedian, has entered the food industry by launching MUM Zab, a brand of seasoned Pla Ra (fermented fish sauce). His product highlights the authentic flavors of Isan cuisine, known for its bold and intense taste, suitable for various dishes. Using his fame and Isan roots, Mum has successfully established his brand, gaining wide recognition in the market.
Pichit Wirangkaput
CEA
As a key figure at Thailand’s Creative Economy Agency (CEA), Pichit Wirangkaput plays a significant role in promoting creative projects that blend traditional Thai arts with modern technology. His work aims to enhance Thailand’s creative economy, increasing its global competitiveness through the fusion of heritage and innovation.
Pichit Wirangkaput
Governer Kraisorn Kongchalad
Governer Kraisorn Kongchalad
Kraisorn Kongchalad, Governor of Khon Kaen, is known for his visionary leadership in developing the province through creative economy initiatives and cultural tourism. He is dedicated to improving the quality of life for the people of Khon Kaen, fostering collaborations to position the province as a cultural and economic hub of Isan. The PlaraMorlam event is part of his efforts to showcase the wisdom of Isan and create a ripple effect on the economy, society, and environment.
Dr. Paramet Chumyim
Dr. Paramet Chumyim is instrumental in promoting food innovation and product development in Thailand’s food industry. He has extensive experience in developing new food products and business strategies that meet market demands. As a speaker and mentor, he believes in empowering the younger generation with skills to innovate and lead future food businesses, which he achieves through programs like the Food Innovation Camps.
Dr. Paramet Chumyim
Weeradaorn Puengphochorumpun
Weeradaorn Puengphochorumpun (Ning)
Weeradaorn, or Ning, is a businesswoman and expert in producing high-quality fermented fish sauces. As the founder of Pa Thong Fermented Fish Sauce, she is dedicated to developing products that meet international standards of safety and quality. Ning’s expertise has led to collaborations with renowned restaurants and her products are widely loved for their authentic taste. She also actively promotes Thai cuisine and food culture on the global stage.
Bampen Chaiyarak
Bampen is the author of the book “นิทานธรณีเกลือ: เล่าความลับใต้ดินอีสาน” (“The Salt on Earth: Tales of the Secrets Beneath Isan”). She has conducted research and written several articles on salt, reflecting her knowledge of salt and the issues associated with it. Bampen is also the co-founder of HomDokHung’s community-based enterprise, focused on conserving native rice varieties and restoring the agroecological land use practice known as “Na Khok”, where small rice fields are surrounded by native forests.
Through this approach, over 300 local rice varieties have been preserved in the group’s conservation plots. The enterprise has also expanded the cultivation of health-beneficial local rice varieties, which have gained popularity among consumers. These efforts have led to the development of products and the creation of the HomDokHung brand, which seeks to raise consumer awareness of conserving and restoring agricultural ecosystems that have been severely degraded by monoculture farming practices reliant on chemical inputs.
In this event, Bampen will share insights on the connections between “salt,” “fish,” and “rice” in the Pla Daek (fermented fish) culture, which is deeply intertwined with the lives of the people of Isan.
Bampen Chaiyarak
Asst. Prof. Dr. Amarit Moadthong
Asst. Prof. Dr. Amarit Moadthong
Although an architect by profession, Dr. Amarit is passionate about salt, particularly Isan’s Sinthao salt. His expertise goes beyond salt, often leading to discussions about history, settlements, and architecture. At the PlaraMorlam event, Dr. Amarit will collaborate with Bampen to explore the importance of salt in the Pla Ra fermentation process, revealing how salt is much more than what meets the eye.
Chutayaves Sinthupan
Rice Hub Thailand
Chutayaves Sinthupan
Prof. Dr. Jintanaporn Wattanathorn
Prof. Dr. Jintanaporn Wattanathorn
Khon Kaen University
With extensive experience in food product research and development, Prof. Dr. Jintanaporn is a pioneer in creating innovative, brain-enhancing health foods. Her work integrates neuroscience with the development of successful health food products, earning international recognition. She advocates for the use of local ingredients in food production, believing that local resources can contribute to sustainable community economies and the growth of Thailand’s food industry.
Asst. Prof. Dr. Pachaya Akpharaman
Khon Kaen University
Asst. Prof. Dr. Pachaya Akkapram is a scholar, researcher, and theater artist from the Faculty of Fine Arts at Khon Kaen University. His background is in modern theater, but he is also deeply passionate about the traditional Morlam performance arts of the Isan, his homeland. His Ph.D. research focused on Morlam, where he worked to create new forms of Morlam that blend modern techniques with local culture. In this talk, he invites everyone to explore how Morlam—a traditional art and popular local entertainment—can connect with the modern world.
Asst. Prof. Dr. Pachaya Akpharaman
Asst. Prof. Dr. Sirisak Laojankam (Paolo)
Asst. Prof. Dr. Sirisak Laojankam (Paolo)
Khon Kaen University
A leading researcher in Molam studies, Asst. Prof. Dr. Sirisak Laojankam, also known as Professor Paolo, plays a crucial role in educating younger generations about Isan culture. Through activities and performances, he promotes community participation, believing that Molam can drive both economic and cultural sustainability. At PlaraMorlam, Professor Paolo will introduce new ideas for taking Isan culture to the global stage and inspiring the next generation to appreciate their cultural heritage.
Professor Arthit Kamhongsa
Professor Arthit, a music expert deeply rooted in Molam since childhood, founded the contemporary All-Thidsa Molam Band, blending traditional Isan instruments with Western melodies. He is dedicated to developing students’ musical skills and believes in the role of art and culture in fostering social understanding. Professor Arthit’s mission is to elevate Molam to international recognition, making it accessible to global audiences.
Professor Arthit Kamhongsa