The Bangkok International Taste Experience (BITE) will be Thailand’s biggest gastronomic event of the year. A gathering of world-class chefs and food enthusiasts from around the globe for a one-off foodie extravaganza.
Gert De Mangeleer
Gert de Mangeleer caused quite a stir when he took over restaurant Hertog Jan in 2005. Just one year later, the restaurant won its first Michelin-star, followed by a second in 2009 and a third in 2011, which it has maintained ever since. Despite his success, Gert still believes that cooking should be about passion and fun, and his food is a representation of this, with simple dishes using surprising combinations, packed with great flavour.
Gaggan is a colossus in the world of fine dining, having introduced “progressive” Indian food to Thailand and establishing a sensory way of eating that has received widespread acclaim. His eponymous restaurant placed No.1 for three consecutive years on the Asia’s 50 Best Restaurants list and is currently ranked No.7 on The World’s 50 Best Restaurants list. Gaggan was awarded two Michelin-stars in 2017.
LA MAISON DE LA NATURE GOH, JAPAN
Takeshi Fukuyama started his career as a trainee chef at Ile de France, working his way up to head chef at Mercury wine bar and restaurant. He founded La Maison de la Nature Goh, in Fukuoka, Japan, in 2002 and is currently ranked No.31 on Asia’s 50 Best Restaurants list. In 2020, Fukuyama plans to go into partnership with Gaggan, opening a restaurant together on the northern shore of Japan’s Kyushu Island.
THE HOUSE ON SATHORN, BANGKOK
Fatih Tutak's “fun dining” concept is as famed as the building in which his restaurant, The House of Sathorn, is placed, with each dish taking inspiration from his travels around Asia. Born in Istanbul, Fatih was inspired by his mother's home cooking and joined Turkey's culinary school before working in various international kitchens. The House of Sathorn placed No.36 on Asia’s 50 Best Restaurants.
Gastronauts Asia is an international community for lovers of good food and fun. They stage dynamic gastronomic events and culinary happenings in Asia and beyond.
Arnaud Dunand Sauthier
Arnaud Dunand Sauthier, from the Mandarin Oriental Bangkok's Le Normandie restaurant, was recently awarded two Michelin-stars when the Michelin Guide launched in Bangkok in December 2017. The French chef has over two decades of experience in fine dining, having worked with renowned culinary talent worldwide, including Georges Blanc in Vonnas and Marc Veyrat in L’Auberge de L’Eridan.
Signum's restaurant is a pure gastronomic experience of Aeolian flavours, led by Martina Caruso, the Michelin-starred chef, in Salina on the island of Sicily. Martina's cooking is a continuous evolution, leaning on the seasons and abundance of local produce from the island. Last year, Identità Golose awarded her The Best Female Chef 2017 Award and she remains the youngest Italian chef, at 29, to have conquered the legendary Michelin star.
US-trained chef Thitid "Ton" Tassanakajohn graduated from The Culinary Institute of America with the highest scores in his class, then cut his teeth at Eleven Madison Park, The Modern and Jean Georges, before returning to Bangkok and opening Le Du. Since opening his restaurant, the young chef has made serious waves in the city, as well as placing No.37 on Asia’s 50 Best Restaurants list.
After travelling through South East Asia in 2016, John fell for the culture, food and lifestyle of the region and decided to make the big move from his native US. Shortly after, he met Tim Butler and joined the Iniala team as Chef Du Cuisine of Esenzi in Phucket. John started his career in San Francisco and built his foundation of cooking at Nancy Oak's Boulevard Restaurant. He now calls Thailand home and travels often in search of the best ingredients.
54 Naradhivas Rajanakarindra Soi 4,
Sathorn Tai Road, Sathon,
Yannawa, Bangkok, 10120 THAILAND
Tel: +66 2286 7821
Josean Alija is the creative force behind Nerua, located within the Guggenheim Museum Bilbao. Dishes are small but striking as befits an alumnus of superstar Catalan chef Ferran Adrià. His approach is meticulous, almost clinically so, with nearly all the dishes served on simple white plates with just two or three ingredients and produce sourced primarily from the Mediterranean. The restaurant was awarded a Michelin-star in 2011.
Chef Bo &
Thai-born Duangporn Songivsava (Bo), has always had a passion and desire to create exceptional Thai food. This has amplified over the years since opening Bo.lan with Australian-born Dylan Jones. The two met while working at Nahm in London and together created one of the most respected restaurants in Bangkok. Bo was voted Asia’s Best Female Chef in 2013 and Bo.lan currently has a placing of No.19 on Asia’s 50 Best Restaurants list.
Head chef Tim Butler, who hails from New York, exhibits genuine creativity in the Eat Me kitchen, fusing influences from around the world. The famed Bangkok restaurant is a staple in the city’s flourshing culinary dining scene and Butler’s ever-changing menus and daring flavour combinations has put him at the very top of the city’s culinary elite, along with a No.31 placing on the Asia’s 50 Best Restaurants list.
Prin is the former head chef of Nahm, the first Thai restaurant to receive a Michelin star. From a family of farmers and academics in Chiang Mai, Prin came to the kitchen late in life, starting to cook at 30-years-old. Working at Sala Rim Nam, he was approached by David Thompson and left to run the kitchen of Nahm London, where he worked for three years before returning to Bangkok to head up the Nahm at The Metropolitan.
Hailing from Italy, Christina is an insp[iration in the mostly male-dominated field of haute cuisine. While respecting the tradition of Italian food, she works with a creative flair, incorporating from Texan to Puerto Rican influences. Awards from culinary guides followed and in 2010, she won a Michelin-star for her highly modern cusine, one of a select group of females to do so.
Thomas & Mathias Sühring
Thomas and Mathias Sühring, the driving force behind Bangkok restaurant Sühring, entered Asia's 50 Best Restaurants list just one year after opening their eponymous restaurant. Their modern German food in a beautiful house is charming everyone from the Thai locals to gastronomes from across Asia and beyond, earning them a Michelin-star when the Bangkok Michelin Guide launched in 2017.
Arnie Marcella is the creative force behind Bunker, the nouveau-American-inspired restaurant. Growing up in New York, Marcella graduated from the Culinary Institute of America before working his way through numerous Michelin kitchens. A devotee of Bangkok’s markets, he is obsessed with quality of produce and has established relationships with local farmers, fishermen and producers to showcase their superior ingredients.
Issaya BANGKOK, THAILAND
Arisara 'Paper" Chongphanitkul
chef Paper, is a rising star on the Thai and international culinary scene. After completing her formal education at the Gastronomicom pastry school in France and interning at the Beau Rivage Hotel, she also worked alongside pastry greats Sadaharu Aoki, Hugues Pouget and Laurent Gerbaud. In 2011, chef Paper returned to Thailand to work with chef Ian Kittichai at the award-winning Issaya Siamese Club. In addition to being Issaya's La Pâtisserie’s Executive Chef and a Founding Partner, she is also the Executive Pastry Chef of Issaya Siamese Club. In 2016, she co-published the Issaya La Pâtisserie Pastry Cookbook with Kittichai.
The Royal Ballroom, Mandarin Oriental Hotel
2.00 - 2.30 pm Guest Registration
2.30 - 4.00 pm Gastronauts Forum Session #1
4.00 - 4.30 pm Networking / Coffee Break
4.30 - 6.00 pm Gastronauts Forum Session #2
Forum Price: FREE
Sala Rim Naam, Mandarin Oriental Hotel
6.00 - 6.45 pm Apéritif on the Terrace
7.00 - 10.00 pm 15 Course dinner
Dinner Price: THB 11,000 NET
inclusive of food, wine and beverage