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The Athenee Hotel, a Luxury Collection Hotel, Bangkok
61 Wireless Road (Witthayu), Lumpini, Pathumwan, 10330
+66-2-650-8800
  • Phone:
    +66 2 650 8800
  • Fax:
    +66 2 650 8500
  • Sales:
    +66 2 650 8800 ext= 6242
  • Sales fax:
    +66 2 650 8500
  • Toll-Free Reservation Center:
    +1 800-325-3589
  • Toll-free Reservations Worldwide
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Select Restaurant

Rain Tree Cafe

Rain Tree Cafe

Restaurant
The Allium Bangkok

The Allium Bangkok

Restaurant
The Silk Road

The Silk Road

Restaurant
The House of Smooth Curry

The House of Smooth Curry

Restaurant
Kintsugi Bangkok by Jeff Ramsey

Kintsugi Bangkok by Jeff Ramsey

Restaurant
The Glaz Bar

The Glaz Bar

Restaurant
The Bakery

The Bakery

Restaurant
The View

The View

Restaurant
  • Our Chefs
Our Chefs

Our Chefs

The chef in charge of each of our Epicurean hub restaurants is an innovator yet has skills rooted deep in the culinary and cultural traditions of the cuisine. Click on the pictures to learn more! 

  • chef-image Chef Jakub Mares

    Chef Jakub Mares grew up in Czech Republic, Switzerland and Germany where he learned at an early age that quality foods are an essential factor in preparation of a good meal. He is a third generation chef in a culinary centric family so it was a natural choice to pursue a professional career in the culinary arts. Having worked around the globe and at top hotels and Michelin-ranked restaurants, Chef Jakub realized that his heart had always been in South East Asia. In his current role as the Executive Chef, he oversees the kitchens of eight highly acclaimed restaurants, including at The Allium Bangkok.

  • chef-image Jeff Ramsey

    Jeff Ramsey was born in Japan, the son of an American Air Force officer and his Japanese wife. He trained in Japan with Masayoshi Kazato, the official Sushi Ambassador of Japan, becoming the first non-Japanese Master Sushi Chef. Chef Ramsey then took a culinary detour and left the sushi world to broaden his perspective and gain knowledge of other techniques in order to develop an original style.

  • chef-image Cheng Kam Sing

    Head chef Cheng Kam Sing is himself Cantonese, from China's southern province of Guangdong. For several years he worked in the notoriously demanding kitchens of the top Hong Kong restaurants. When he moved to Thailand, with his impeccable Cantonese cooking credentials he was immediately in demand by the most established and reputable Chinese restaurants in Bangkok.

  • chef-image Montri Jiratitankit

    Montri Jiratitankit has almost 20 years of experience in cooking fine Thai cuisine both in his home country and around the globe, having at various times worked in Thai restaurants in Dubai and California. He says that the secret of Thai cooking is in selecting the best and freshest ingredients, and to prepare them with respect and love.

Chef Jakub Mares

The Allium Bangkok
BIO

Chef Jakub Mares grew up in Czech Republic, Switzerland and Germany where he learned at an early age that quality foods are an essential factor in preparation of a good meal. He is a third generation chef in a culinary centric family so it was a natural choice to pursue a professional career in the culinary arts. Having worked around the globe and at top hotels and Michelin-ranked restaurants, Chef Jakub realized that his heart had always been in South East Asia. In his current role as the Executive Chef, he oversees the kitchens of eight highly acclaimed restaurants, including at The Allium Bangkok.

Jeff Ramsey

Kintsugi Bangkok by Jeff Ramsey
BIO

Jeff Ramsey was born in Japan, the son of an American Air Force officer and his Japanese wife. He trained in Japan with Masayoshi Kazato, the official Sushi Ambassador of Japan, becoming the first non-Japanese Master Sushi Chef. Chef Ramsey then took a culinary detour and left the sushi world to broaden his perspective and gain knowledge of other techniques in order to develop an original style.

Cheng Kam Sing

The Silk Road Bangkok
BIO

Head chef Cheng Kam Sing is himself Cantonese, from China's southern province of Guangdong. For several years he worked in the notoriously demanding kitchens of the top Hong Kong restaurants. When he moved to Thailand, with his impeccable Cantonese cooking credentials he was immediately in demand by the most established and reputable Chinese restaurants in Bangkok.

Montri Jiratitankit

Chef Position Goes Here
BIO

Montri Jiratitankit has almost 20 years of experience in cooking fine Thai cuisine both in his home country and around the globe, having at various times worked in Thai restaurants in Dubai and California. He says that the secret of Thai cooking is in selecting the best and freshest ingredients, and to prepare them with respect and love.

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