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Chef Andrea Bonaffini
Executive Pastry Chef, Four Seasons Hotel Bangkok at Chao Phraya River.
Born in Italy, Andrea Bonaffini started working professionally in the kitchen at just 16 years old in a small local restaurant. But before that, he would cook with his mom, an excellent home chef in her own right.
"My mom loves to cook. Though professionally she works as a doctor, she always found time to cook for the family. Inspired by seasonal ingredients, she was always cooking with what was fresh that time of year. This passion and influence continues to drive my inspiration to this day," says Andrea.
By the age of 24, Andrea was one of the appointed pastry chefs at the 2006 Olympic Games Media Village in Turin, Italy, before moving to Shanghai, China to become the Executive Pastry Chef at Y's Table.
"I have always felt a kinship with Asia," said Andrea. "I have been in Asia for over 15 years, living in Japan, China, Hong Kong, Taiwan and now Thailand. Everywhere I have been, I love the people. Everyone is always so welcoming, and get to meet so many amazing people is my favorite part of my job."
In 2012, Andrea joined the three Michelin-starred The Fat Duck in Berkshire, England as Pastry Chef, before his heart brought him back to Asia, to open his own dessert bar, Yellow Lemon, in Taipei. He played a key role in developing the menu and establishing for the success of the shop.
In 2018, Andrea transitioned back into the hospitality world, as the Executive Pastry Chef at Regent Taipei, where he oversaw the pastry and bakery for 12 restaurants and banqueting for the hotel.
And in 2021, Andrea made the move to Bangkok to begin his career with Four Seasons as Executive Pastry Chef at Four Seasons Hotel Bangkok at Chao Phraya River. Andrea oversees all pastry and baking at the hotel, a selection of his signature cakes and pastries can be found at Cafe Madeleine and the hotel's Afternoon Tea. In his free time, he loves to play tennis and spend time with his wife and cats.
Chef Naree Boonyakiat
Thai Traditional Chef
Naree, a former ballerina, is an untiring advocate of Authentic Thai Cuisine. She highlights the abundance of Thai finest and rarest ingredients and in search of lost recipes from cookery manuscripts. Her unique style of cooking is a means of communication with Thai Art, History and Culture.
Ms. Roberta Santoni
Treviso's Tiramisu World Cup (2023), 2nd Runner Up
Rome native who has lived in Chiang Mai for the past ten years. Passionate about food, Roberta gained recognition by placing third in both the original and creative recipe categories at the 2023 Tiramisù World Cup in Treviso. This success led her to open Amore Tiramisù & Cafe, Chiang Mai's first tiramisù shop, where love is always the secret ingredient. Known locally as the "Queen of Tiramisù" Roberta's mission is to showcase authentic Italian tiramisù made with simple, high-quality ingredients. She expertly blends premium Italian mascarpone and ladyfingers with organic local Thai coffee, cocoa, and fresh fruits, creating a unique fusion of authenticity and innovation.
Chef Tassinee "Tas" Kiattikhunphan
TV Personality, former Contestant for MasterChef Thailand (S5, 2022)
Chef Tas, a UVA-McIntire School of Commerce graduate with dual majors in Finance and IT, brings a diverse background in banking, e-commerce, and hospitality. In 2022, she showcased her culinary skills as a contestant on MasterChef Thailand, Season 5.
Ms. Feng Chen
Founder of Leopard Crust Pizza
Feng is an Australian self-taught pizza maker based in Bangkok, Thailand on a mission to help people fall in love with the art of making pizza. Her personal style of leopard-spotted, sourdough pizza celebrates specialty ingredients from a diverse range of cultures, heavily influenced by her time living in Melbourne, Bangkok, Tokyo, Kuala Lumpur and Massachusetts.