Chef

Ian

Kittichai

co-founder of

Issaya Siamese Club

Chef Pongtawat “Ian” Chalermkittichai is Thailand’s first international “celebrity chef”. An unlikely candidate, Ian came from humble roots pushing a food cart through his Bangkok neighborhood as a child. Hard work and fate guided him to a culinary school scholarship, a French fine-dining apprenticeship in Sydney’s legendary Claude’s, and then pushed him to become the first Thai national in the world to become the Executive Chef of a 5-star hotel, the legendary Four Seasons Hotel Bangkok.

 

With a weekly cooking television show since 2001, Chef Mue Thong (Golden Hand Chef), which can currently be seen in over 70 countries around the world, his audience is truly global.  Chef Kittichai created the celebrated NYC restaurant, Kittichai Restaurant, in 2004.  In 2008 he left to form his global food & beverage management and consulting firm, Cuisine Concept Co., Ltd., through which he created Murmuri in Barcelona and currently advises an impressive roster of hotels, restaurants, and food company clients worldwide.  In 2010 he opened Thailand’s first gastro pub - Hyde & Seek Gastro Bar - in Bangkok and then his third signature Thai restaurant – KOH by Ian Kittichai - at the Intercontinental Marine Drive Hotel in Mumbai.  In 2011 he opened Ember Room in New York City and re-launched Spot Dessert Bar, both with Chase Restaurant Group.  Also In 2011, Chef Kittichai opened the award-winning Issaya Siamese Club restaurant and lounge in Bangkok Chef Kittichai released his first cookbook, Chef Ian’s Kitchen Revealed, for the Thai language market in 2011 and was awarded as Best Chef & Author Cookbook in Thailand by the Gourmand Awards.

In January 2012 Chef debuted to a 15,000,000 fan following as one of the permanent Iron Chefs on the Iron Chef Thailand television show. Also in 2012 Chef opened Smith, Bangkok’s first international “nose to tail” concept eatery, Asian bun eatery, Jum Mum, on St. Mark’s Place in New York City, and a second branch of Spot Dessert Bar in New York City.  

 

Chef Kittichai’s first cookbook for the English-language market, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai, was released in April 2013 and placed third for the Best Cookbook of The Year 2014 by the 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 November 2013 Chef launched Lamoon, a red wine he co-created with Jacobs Creek to be paired with the variety of flavors in Thai cuisine.

 

In May 2014 he opened the Issaya Cooking Studio in partnership with Sub-Zero & Wolf Appliances.   In June of 2014 he opened a second branch of Hyde & Seek Gastro Bar, Peek-A-Boo, and his Asian gastro bar, Namsaah Bottling Trust.  In January 2015 he took over the menu for Tangerine at the ESPA complex in Resorts World Sentosa, Singapore.

 

Chef Kittichai is also a founding council member of The World Street Food Congress, along with Anthony Bourdain, KF Seetoh, and Claus Meyer, amongst other culinary luminaries.  In September 2013 Chef was honored as the first Asia Geographical Indication Ambassador by the Food and Agriculture Organization of the United Nations, Thailand’s Department of Intellectual Property, and the Agence Francaise de Developpement.  In September 2014, Chef Kittichai was appointed to InterContinental Hotels Group’s (IHG) Culinary Panel as a Culinary Ambassador, through which diners can enjoy a sampling of his signature dishes in IHG hotels around the globe.  In April of 2015, Chef Kittichai was awarded the designation of Officier 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 can currently be seen as the lead judge on MasterChef Thailand. His upcoming restaurants and projects in development include more branches of Spot Dessert Bar in the United States and various restaurant projects globally.

Frederic

Meyer

co-founder of

Issaya Siamese Club

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 Choopawa, 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.

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, he opened the playful Japanese restaurant Kom-Ba-Wa and started distributing Bordier Selection Cheese and Butter. Meyer’s latest projects are the retro colorful Baan Phadthai which opened in 2016 and the innovative Le Cochon Blanc BBQ restaurant in 2017. In 2017 Meyer also opened the second branch of Pizza Massilia on Sukhumvit 49. His latest project, Saawaan, opened in 2018 and is a fine dining Thai restaurant in Bangkok’s Sathorn district.

Chef

Arisara“Paper”

Chongphanitkul

Executive Chef /

Founding Partner of Issaya La Pâtisserie 

Having discovered her passion for pastry at age 17 while on exchange in France, Chef Paper completed her formal education at the Gastronomicom pastry school in southern France and interned at the Beau Rivage Hotel near Lyon. During her time in Europe, Chef Paper worked alongside pastry greats such as Sadaharu Aoki and Hugues Pouget in Paris and Laurent Gerbaud in Brussels.

In 2011 she returned to Thailand and become Executive Pastry Chef at the award-winning Issaya Siamese Club. Following the success of Issaya Siamese Club, Chef Paper co-founded Issaya Cooking Studio, a renowned cooking school and event space, in 2014 and Issaya La Pâtisserie, a café, at EmQuartier in 2015. In 2016, she co-authored Issaya La Pâtisserie Pastry Cookbook together with Chef Ian Kittichai.

 

Throughout her professional career, Chef Paper has continued improving her skills and has completed workshops and internships with some of the world’s best Pastry Chefs, including Jordi Bordas and Davide Malizia, and welcomed pastry stars such as Amaury Guichon, Luc Debove and Will Goldfarb to Issaya Cooking Studio. In 2018, Chef Paper was the first Thai national to compete in the Ladies World Pastry Championship in Rimini, Italy.

 © 2019 by Issaya Cooking Studio

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