Page 9 - Demo

2017, Le Normandie was awarded 2 stars the inaugural edition of the prestigious Mi-chelin Guide for Bangkok, in addition to the annual inclusion in Les Grande Tables du Monde guide - the only listed French restaurant in Thailand.
LAURENT GANGUILLET
My thoughts as an eight year old kid given a box of pastries on an hospital bed "this is so good, I have to learn how it is done", as well as my Mom's delightful baking, catalysed at an early age my decision to become a pastry chef and my curiosity and love for travel pushed me to join the hotel world!
Originally graduating as a patissier - confiseur - glacier and later as a baker in my home town of Neuchâtel, Switzerland, my first job took me to the Swiss mountain resort of Gstaad where cir- cumstances enabled me to join a hotel kitchen. After working a few years in the position of Pastry Chef at the world famous Gstaad Palace Hotel iand after a stint in the Channel Islands curiosity took me to Ryadh, Saudi Arabia. At the RyadhI began to understand the commitment and hard working ethic of chefs from Asia which encouraged me to join the newly opened Shangri-la Bangkok. 4 years later, my career took a decisive turn when I jumped on the opportunity to join The Sukhothai Bangkok as part of the pre-opening team. That was 27 years ago, the rest is history...
THITID TASSANAKAJOHN
Growing up surrounded by delicious home-cooked meals, have contributed largely to his passion in cooking. Upon the completion of his Economics degree from Chulalongkorn University, he took off to USA to pursuit his dream at the prestigious Culinary Institute of America (CIA). The top-score graduate continued to receive an MBA in Hospitality from Johnson & Wales University.
During his time in New York, Thitid worked at several Michelin-starred restaurants, including Eleven Madison Park, The Modern and Jean Georges. Not only does he have a passion for food, but his enthusiasm in wine also led him to become a Certi ed Sommelier (CS) from the respect Court of Master Sommelier. His experiences and vision have driven him to elevate Thai cuisine and give it a stand among world’s leading cuisines. Now the rising young chef is running one of the most exciting kitchens in Bangkok, Le Du (14 in Asia’50 Best Restaurants 2018 and 7 in Top Table2018), as well as always as reliable comfort Thai food at Baan.
GREG MEADOWS
South African born he began his career at the Savoy in London before moving onto The Beau Ri-vage in Lusanne and after a time at the Grosvenor House in London Greg was presented with the opportunity to move to Bangkok to work at the fabled Oriental Hotel under the supervision of the legendary Kurt Wachtveitl
Later he moved onto Antigua and then Hongkong to manage the St James’s Club in Antigua and Hongkong Club in Hongkong. After opening the Conrad in Hongkong he joined The Sukhothai as GM and afterwards opened Conrad in Thailand before re-joining the Sukhothai in Bangkok
Greg hopes that throughout his career that he has managed to inspire people to be passionate about hotel keeping and he believes in mentorship and is fortunate to have had many mentors to contribute to his success
Now teaching students all over the world about hotel management in todays ever changing world drawing on his life experiences.
Greg and his partners have also launched SilverForce Hospitality, a hospitality solutions company www.silverforcehospitality.com
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