From his humble beginnings in Bangkok where as a child he pushed a cart through the neighborhood to sell food his mother made, Chef Ian Kittichai has become an award-winning chef, restaurateur, cookbook author and television personality.
Chef is well known for his influence on Asian cuisine and his unique approach to classic flavours and ingredients with varied cooking techniques. “Kittichai combines authentic culinary roots with a unique global insight into contemporary hospitality (Monocle Entrepreneurs Guide 2013).”
He has founded diverse restaurants around the world, including Kittichai restaurant in New York, Spot Dessert Bars in New York, Tangerine at Resorts World Sentosa Singapore and Issaya Siamese Club in Bangkok.
His international food & beverage management and consulting firm, Cuisine Concept Co., Ltd. has some of the most recognizable international hotels, restaurants, airlines and food companies on its client roster. The firm’s Bangkok offices also include a kitchen lab, chefs’ table, training facility and event space.
Chef Kittichai is a founding council member of The World Street Food Congress, along with the late Anthony Bourdain, KF Seetoh and Claus Meyer, amongst other culinary luminaries.
In September 2013 the Food and Agriculture Organization of the United Nations, Thailand’s Department of Intellectual Property, and the Agence Francaise de Developpement honored Chef as the first Asia Geographical Indication Ambassador. In April of 2015, Chef Kittichai was awarded the designation of Officier de l’Ordre du Mérite Agricole by the French Republic for his outstanding contributions to gastronomy and agriculture. Chef Kittichai is the only Thai chef to have received the designation of Officier.
Chef Kittichai can currently be seen as the lead judge on MasterChef Thailand and MasterChef Junior Thailand as well as on episodes of shows, such as Phil Rosenthal’s Netflix series Somebody Feed Phil.
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Frederic Meyer is an entrepreneur originally from Paris. In 1999 he was appointed Director of Research and Development of the Blue Elephant Group based in Belgium. During his time with Blue Elephant Group he spearheaded the expansion of the restaurant brand into various countries, a cooking school, and a global grocery line.
In 2004 Meyer left Blue Elephant Group and created Avril Production with Sasithari Meyer, representing major international DJ stars and entertainers, such as Claude Challe, Martin Solveig, Ravin from Buddha Bar Paris, amongst others, and producing music compilations. Presently Avril Prod. represents its DJ’s and entertainers in Asia, the Middle East, and Eastern Europe and produces compilations for clients such as The Ritz Paris, Six Senses, Starwood, Sofitel (Urban by Nature), Issaya Siamese Club Vol. 1 & 2 etc. Avril Prod’s compilations are sold in over 62 countries around the world.
In 2011, Meyer teamed up with long-time friend, Chef Ian Kittichai, to create the award-winning Issaya Siamese Club restaurant and lounge in Bangkok. In May 2014 they opened the Issaya Cooking Studio in partnership with Sub-Zero & Wolf Appliances and Issaya La Patisserie in Bangkok. In June 2014 Frederic and Ian again joined forces to create the playful Asian gastro bar, Namsaah Bottling Trust.
Meyer and Avril Prod’s first cookbook collaboration with Chef Ian Kittichai, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai, was released in April 2013 and placed in the top 3 for the Best Cookbook of The Year by the prestigious Gourmand World Cookbook Awards. About 3 years later Issaya La Pâtisserie Pastry Cookbook is the culmination of Chef Ian Kittichai’s and Chef Arisara “Paper” Chongphanitkul’s work together in the pastry kitchens of Issaya Siamese Club, and dessert creations.
In 2014, Meyer opened the acclaimed Bangkok pizza restaurant, Pizza Massilia.
In 2015, Meyer opened the playful Japanese restaurant Kom-Ba-Wa and started distributing Bordier Selection Cheese and Butter.
In 2016 Meyer opened the retro colorful Baan Phadthai.
In 2017, Meyer opened the innovative Le Cochon Blanc BBQ restaurant and the second branch of Pizza Massilia on Sukhumvit 49. Also, he produced and launched the Thai crafted Bangkok Soda products.
In 2018, Meyer’s latest project is the fine dining Thai restaurant SAAWAAN which champions Thai cooking techniques with a 10-course menu.