26TH

SEPTEMBER - 1ST

OCTOBER 20176

TH ED IT ION

S O S o fi te l B a n g ko k | 2 N O RT H S AT H O R N R OA D, B A N G RA K | 1 0 5 0 0 - B A N G KO K | T H A I L A N DT + 6 6 2 6 24 0 0 0 0 | F + 6 6 2 6 24 0 1 1 1

s o fi te l . co m

1 2 C H E F S , 1 2 STA R S ,A N D 6 C U L I N A RY CO N N O I S S E U R SI F YOU’RE LOOKING FOR A TASTE OF THE GOOD L IFE THEN HERE’S SOME FOOD FOR THOUGHT: 6

TH ED IT ION, 6 DAYS, 6 MASTERS – INCLUDING A SP ICE MASTER, MASTER CHOCOLATIER,

MASTER OYSTER SHUCKER, TWO CHEESE MASTER BROTHERS, PLUS A V ISUAL CUL INARYMASTER TO PROVIDE THE DANCING PARTNER FOR THE FEAST OF FLAVORS.

THIS YEAR, 4 CHEFS AND CUL INARY EXPERTS MAKE THE IR DEBUT AT THE ANNUALCUL INARY EXTRAVAGANZA, JO INING 14 RETURNING MAESTROS SUPPORTED BY 3 OFACCOR’S VERY OWN CHEFS ACROSS AS IA PACIF IC . TOGETHER THEY MAKE UP ACONSTELLAT ION OF 12 SHINY MICHEL IN STARS.

THE S IX-DAY PROGRAM INCLUDES 5 THEMED DEGUSTAT ION D INNERS, 5 EXCLUSIVEPRIVATE D IN ING OPPORTUNIT IES CATERED BY THE SO AMAZING CHEFS , A WEEKEND DRUNCH, 3 ONCE- IN-A-L IFET IME COOKING CLASSES HOSTED BY THE CHEFS THEMSELVES , AND A HOST OF OTHER DEL IC IOUS EVENTS, INCLUDING A CHEESE EVENING, OYSTER FEAST AND AN AFTER-PARTY. I T ’S ‘HATS ON AND GLOVES OFF ’ AT THE CUL INARY SHOWDOWN COMPET IT ION AND GALA D INNER WITH PROCEEDS GOING TOWARDS THE CCF FOUNDATION UNDER THE ROYALPATRONAGE OF HRH PRINCESS MAHA CHAKRI S IR INDHORN. GORGEOUS GASTRONOMY AND INSPIR ING FLAVORS – BEAUTY AND THE FEAST.BON APPÉT IT !

MEETTHE

AMAZINGCHEFS

C H R I STO P H E R L ECO U T R EL I L L E , F R A N C E

• French v i sua l cu l inary maest ro who br ings gast ronomic c reat ions to l i fe on canvas .• F i rs t ever debut in As ia Pac i f i c w i th SO Sof i te l B angkok .

A LA I N C A R O NA M ST E R DA M , N E T H E R LA N DS

• Chef-owner o f CAFÉ CARON in Amsterdam, Nether lands• Judge o f MasterChef in Nether lands , author o f 1 7 cook books and host o f h i s own cook ing show

H E R V É R O D R I G U E Z *PA R I S , F R A N C E

• Chef-owner o f one M iche l in-sta r red restaurant , MaS a in Par i s , France • A f lavor manipu lator (manipu lateur de saveurs) , f rom which h i s restaurant MaS a i s named a f te r

D I D I E R CO R LO UH A N O I , V I E T N A M

• Winner o f MasterChef o f France and F ive-Star D iamond awards• Sp i ce Master and Chef-owner o f La Ver t i ca le and Madame H ien in Hano i , V ietnam

JACQ U E S P O U R C E L * * *M O N T P E L L I E R , F R A N C E

• French gast ronomy’s most p ro l i f i c ambassadors and cookbook co-author (a long wi th twin brother )• Chef-owner o f Le Ja rd in des Sens (3* M iche l in f rom 1998 to 2006) – f lagsh ip th ree-Miche l in-sta r red hote l and restaurant which wi l l reopen in 2019 – and Termina l # 1 pop-up gourmet b i s t ro in Montpe l l i e r

JACQ U E S CO CO L LOSM A R E N N E S - O L É R O N , F R A N C E

• Owner o f oyster fa rm and pack ing center in France ’ s wor ld- famous oyster cu l t ivat ion a rea• Expor t ing top qua l i ty oysters to As ia s ince 2009

J O OST B I J ST E RBA N G KO K , T H A I LA N D

• Chef de Cu i s ine o f Park Soc iety, SO Sof i te l B angkok , where he c reates modern f ine d in ing cu i s ine• Honed h i s cu l inary spec ia l t ies in a number o f M i che l in-sta r red k i tchens in h i s nat iveNether lands , inc lud ing De Zwethheu l , N iven , Parkheuve l , and ‘ t Raethuys

J E A N - BA PT I ST E N ATA L I *CO LO M B E Y- L E S - D E UX- É G L I S E S , F R A N C E

• Chef-owner o f Restaurant Nata l i - Hoste l le r ie La Montagne, a restaurant and hote l in the Haute-Marne reg ion o f France• Former execut ive chef o f Restaurant Mounta in Inn in Co lombey- les-Deux-Ég l i ses , where as execut ive chef he led the restaurant to i t s f i rs t M i che l in s ta r

M I C H A E L DY L LO N G *D O RT M U N D, G E R M A N Y

• Head chef at Pa lmgarden restaurant ( 1 M i che l in s ta r, 1 5 po in ts Gau l t M i l l au) • Rec ip ient o f V i ce Wor ld Champion o f Young Chefs 201 1 ( I s tanbu l ) and Gau l t M i l l au : Young Ta lents 2014

LAU R E N T P E U G EOT *B U R G U N DY, F R A N C E

• Known for h i s s ignature Japanese-French cu l inary a r t i s t ry• Chef-owner o f f ive cu l inary estab l i shments a round the wor ld , inc lud ing one-Miche l in-sta r red restaurant , Le Char lemagne in Burgundy, France

PAT R I C E & P H I L I P P E M A R C H A N DN A N C Y, F R A N C E

• Co-owners o f one o f the o ldest fami ly- run da i ry producers spec ia l i z ing in cheese (s ince 1880) and members o f the In ternat iona l Cheese Gu i ld• Master- restauranteurs o f ‘ Lez ’a r t ’ , ‘ P ’ t i t Cuny ’ and ‘P ’ t i t resto du marché couver t ’ restaurants

N I CO LA S I S N A R D *P R E N O I S , F R A N C E

• Chef Owner o f L’Auberge de la Charme, P reno is ( 1 M i che l in s ta r, 3 po in ts Gau l t M i l l au)• Cooked for ce lebr i t ies and po l i t i c ians inc lud ing then-French pres ident Jacques Ch i rac and French actor Chr i s t ian C lav ie r

PAU L S M A RTBA N G KO K , T H A I LA N D

• Execut ive Chef o f SO Sof i te l B angkok and Winn ing Cha l lenger Chef o f I ron Chef Tha i land™ 2012 & 2013 • Former UK Commis Chef o f the Year award rec ip ient

PAT R I C K J E F F R OY * *B R I T TA N Y, F R A N C E

• Chef-Owner o f two-Miche l in-sta r red Restaurant Pat r i ck Je f f roy• Author o f award-winn ing “Fa im de mer en f in de te r re” seafood cookbook

S A KA L P H O E U N GS A I G O N , V I E T N A M

• Chef-owner o f Le Cor to restaurant (S a igon) and Corporate Chef and Beverages Manager at Annam F ine Food• Pres ident o f l es D i sc ip les d ’Escof f ie r V ietnam

R E N É VA N E M P E L E NH E E M ST E D E , N E T H E R LA N DS

• Chef-owner o f Van Empelen Cater ing• Caterer to h igh pro f i le nat iona l ce lebrat ions , corporate events , and pr ivate d inners

T H I E R RY D R A P E AU * *S A I N T- S U L P I C E- L E-V E R D O N , F R A N C E

• Chef and co-owner o f Th ie r ry Drapeau Log i s de Chabotter ie restaurant (2 M iche l in s ta rs and f i rs t Re la i s & Châteaux estab l i shment in Vendée) • A l so co-owner o f Domain Hote l

ST É P H A N E B O N N ATVO I R O N , F R A N C E

• Ma î t re-Choco lat ie r o f Bonnat , the longest estab l i shed choco later ie in the wor ld• Awarded wi th 2 go ld awards fo r Choco late Maker and European categor ies a t In ternat iona l Choco late Awards 2015

ACCO R C H E F S

SO R ATA J T H E S A P H USOUS CHEF OF PARK SOC IETY

SO SOF ITEL BANGKOK

C R A I G N A P P E REXECUT IVE CHEF

PULLMAN PHUKET ARCADIANAITHON BEACH

A N G E LA B R OW NEXECUT IVE CHEF

RAFFLES GRAND HOTEL D ’ANGKOR

SO A M A Z I N G C H E F S 2 01 7

T U E S DAY 26 S E PT E M B E R 2 01 7 6 : 0 0 P M – 1 0 : 0 0 P MSO A M A Z I N G C H E F S D I N N E R : 4 H A N DS V I E T N A M E S E S P I C E S6 COURSES : THB 3 ,000++ PER PERSONV E N U E : PARK SOC IETY, 29 TH FLOORC H E F S : D ID IER CORLOU AND SAKAL PHOEUNG 6 : 0 0 P M – 1 0 : 0 0 P MP R I VAT E D I N I N G : C H E F S’ TA B L E6 COURSES : EXCLUS IVE FOR 10 PERSONSTHB 55 ,000++ FOR WHOLE TABLETHB 99 ,000++ WITH WINE PAIR INGC H E F S : D ID IER CORLOU AND SAKAL PHOEUNG

W E D N E S DAY 2 7 S E PT E M B E R 2 01 7 1 0 : 0 0 A M – 1 2 : 0 0 N O O NC U L I N A RY CO O K I N G C LA S S ( 2 D I S H E S)THB 2 ,400++ PER PERSONV E N U E : PARK SOC IETY, 29 TH FLOORC H E F: D ID IER CORLOU AND SAKAL PHOEUNG 6 : 0 0 P M – 1 0 : 0 0 P MSO A M A Z I N G C H E F S C U L I N A RY S H OW D OW NTHB 3 , 200++ PER PERSON FOR 3-COURSE D INNERV E N U E : BALLROOM, 8 TH FLOORSC H E D U L E :6:30PM - WELCOME COCKTAIL7:00PM - CHEFS INTRODUCT ION7:30PM - COMMENCE SHOWDOWN8:45PM - TAST ING BY JUDGES9 :00PM - TAST ING BY AUDIENCE

1 0 : 0 0 P M – 1 2 M I D N I G H TSO A M A Z I N G C H E F S A F T E R- PA RTY H I - SO LA D I E S’ N I G H TFREE ENTRY, FREE-FLOW OF SPARKL ING WINES FOR LADIESFROM 10PM - 1 1PMV E N U E : H I -SO, 30 TH FLOORE V E N T: MEET & GREET SO AMAZING CHEFS

T H U R S DAY 2 8 S E PT E M B E R 2 01 7 2 : 0 0 P M - 4: 0 0 P MC H O CO LAT E CO O K I N G C LA S S ( 2 D E S S E RT S)THB 2 ,400++ PER PERSONV E N U E : CHOCOLAB, GROUND FLOORC H E F: STEPHANE BONNAT (MASTER CHOCOLAT IER)

6 : 0 0 P M – 1 0 : 0 0 P MSO A M A Z I N G C H E F S D I N N E R : S E V E N T H H E AV E N7 COURSES : THB 6 ,800++ PER PERSON 7 COURSES : THB 8 , 200++ WITH WINE PAIR INGV E N U E : PARK SOC IETY, 29 TH FLOORC H E F S : LAURENT PEUGEOT* , N ICOLAS ISNARD* , M ICHAEL DYLLONG* , ALA IN CARON, HERVE RODRIGUEZ* , TH IERRY DRAPEAU** AND ANGELA BROWN

6 : 0 0 P M – 1 0 : 0 0 P MP R I VAT E D I N I N G : C H E F S’ TA B L E7 COURSES : EXCLUS IVE FOR 10 PERSONSTHB 80 ,000++ FOR WHOLE TABLETHB 1 10 ,000++ WITH WINE PAIR INGC H E F S : LAURENT PEUGEOT* , N ICOLAS ISNARD* , M ICHAEL DYLLONG* , ALA IN CARON, HERVE RODRIGUEZ* , TH IERRY DRAPEAU** AND ANGELA BROWN

7: 0 0 P M – 9 : 0 0 P MC H E E S E AT SO W I T H L I V E DJ & S AXO P H O N I ST2 HOURS OF WINE , TAPAS , AND CHEESE : THB 999++ PER PERSONV E N U E : M IXO, 9 TH FLOORBY: PATR ICE & PHIL IPPE MARCHAND (CHEESE MASTER BROTHERS)

F R I DAY 2 9 S E PT E M B E R 2 01 7 2 : 0 0 P M - 4: 0 0 P MC H O CO LAT E CO O K I N G C LA S S ( 2 D E S S E RT S)THB 2 ,400++ PER PERSONV E N U E : CHOCOLAB, GROUND FLOORC H E F: STEPHANE BONNAT (MASTER CHOCOLAT IER) 6 : 0 0 P M – 1 0 : 0 0 P MSO A M A Z I N G C H E F S D I N N E R : A L L- STA R S I G N AT U R E D I S H E S12 COURSES : THB 12 ,000++ PER PERSON 12 COURSES : THB 15 ,000++ WITH WINE PAIR INGV E N U E : PARK SOC IETY, 29 TH FLOORC H E F S : J EAN-BAT ISTE NATAL IE* , N ICOLAS ISNARD* , LAURENTPEUGEOT* , HERVE RODRIGUEZ* , M ICHAEL DYLLONG* , PATRICKJEFFROY** , JACQUES POURCEL*** , TH IERRY DRAPEAU** , ALA IN CARON, RENÉ VAN EMPELEN, SAKAL PHOEUNG AND ANGELA BROWN

6 : 0 0 P M – 1 0 : 0 0 P MP R I VAT E D I N I N G : C H E F S’ TA B L E12 COURSES : EXCLUS IVE FOR 10 PERSONSTHB 180 ,000++ FOR WHOLE TABLETHB 240 ,000++ WITH WINE PAIR INGC H E F S : J EAN-BAT ISTE NATAL IE* , N ICOLAS ISNARD* , LAURENTPEUGEOT* , HERVE RODRIGUEZ* , M ICHAEL DYLLONG* , PATRICKJEFFROY** , JACQUES POURCEL*** , TH IERRY DRAPEAU** , ALA IN CARON, RENÉ VAN EMPELEN, SAKAL PHOEUNG AND ANGELA BROWN

7: 0 0 P M – 9 : 0 0 P MS H U C K & S I P AT SO 2 H O U R S O F OY ST E R S , PA S S A R O U N D C A N A P É S , S PA R K L I N G W I N E S A N D C H A M PAG N ETHB 1 ,900++ PER PERSON (SPARKL ING WINES)THB 3 ,900++ PER PERSON (CHAMPAGNE)V E N U E : M IXO, 9 TH FLOORBY: JACQUES COCOLLOS (MASTER OYSTER SHUCKER)

S AT U R DAY 3 0 S E PT E M B E R 2 01 7 1 2 : 0 0 N O O N – 3 : 3 0 P MSO A M A Z I N G C H E F S D RU N C HTHB1 ,950++ PER PERSON (FOOD ONLY) , THB 2 , 300++ ( INCLUDING FREE-FLOW WATER, JU ICES , COFFEE & TEA) , THB 2 ,700++ ( INCLUDING FREE-FLOW WATER, JU ICES , COFFEE & TEA AND RED, WHITE , SPAR-KL ING & ROSE WINES) WITH L IVE COOKING STAT IONS , M IXOLOGIST, CHEESE MASTER AND L IVE DJV E N U E : RED OVEN, 7 TH FLOORC H E F S : JOOST B I JSTER , SORATAJ THESAPHU, ANGELA BROWN, CRAIG NAPPER AND PATRICE & PHIL IPPE MARCHAND (CHEESE MASTER BROTHERS)

6 : 0 0 P M – 1 0 : 0 0 P MSO A M A Z I N G C H E F S D I N N E R : V I S UA L FO O D & A RT9 COURSES : THB 9 ,900++ PER PERSON 9 COURSES : THB 1 1 ,900++ WITH WINE PAIR INGV E N U E : PARK SOC IETY, 29 TH FLOORC H E F S : TH IERRY DRAPEAU** , LAURENT PEUGEOT* ,JACQUES POURCEL*** , N ICOLAS ISNARD* , M ICHAEL DYLLONG* ,PATRICK JEFFORY** , JEAN-BAT ISTE NATAL IE* , HERVE RODRIGUEZ* , ALA IN CARON AND ANGELA BROWN

6 : 0 0 P M – 1 0 : 0 0 P MP R I VAT E D I N I N G : C H E F S’ TA B L E9 COURSES : EXCLUS IVE FOR 10 PERSONSTHB 120 ,000++ FOR WHOLE TABLETHB 160 ,000++ WITH WINE PAIR INGC H E F S : TH IERRY DRAPEAU** , LAURENT PEUGEOT* , JACQUES POURCEL*** , N ICOLAS ISNARD* , M ICHAEL DYLLONG* , PATRICKJEFFORY** , JEAN-BAT ISTE NATAL IE* , HERVE RODRIGUEZ* , ALA IN CARON AND ANGELA BROWN

S U N DAY 1 O C TO B E R 2 01 7 6 : 0 0 P M – 1 0 : 0 0 P MSO A M A Z I N G C H E F S D I N N E R : TA ST E S , T E XT U R E S & T E M P E R AT U R E S8 COURSES : THB 7,900++ PER PERSON 8 COURSES : THB 9 ,500++ WITH WINE PAIR INGV E N U E : PARK SOC IETY, 29 TH FLOORC H E F S : J EAN-BAT ISTE NATAL IE* , TH IERRY DRAPEAU** , PATRICK JEFFORY** , JACQUES POURCEL*** , ALA IN CARON, RENÉ VAN EMPELEN, M ICHAEL DYLLONG* , ANGELA BROWN AND STEPHANE BONNAT (MASTER CHOCOLAT IER) 6 : 0 0 P M – 1 0 : 0 0 P MP R I VAT E D I N I N G : C H E F S’ TA B L E8 COURSES : EXCLUS IVE FOR 10 PERSONSTHB 100 ,000++ FOR WHOLE TABLETHB 140 ,000++ WITH WINE PAIR INGC H E F S : JEAN-BAT ISTE NATAL IE* , TH IERRY DRAPEAU** , PATRICK JEFFORY** , JACQUES POURCEL*** , ALA IN CARON, RENÉ VAN EMPELEN, M ICHAEL DYLLONG* , ANGELA BROWN AND STEPHANE BONNAT (MASTER CHOCOLAT IER)

Al l p r i ces a re sub ject to 10% serv i ce charge and 7% government tax .

SO Sof i te l B angkok reserves a l l r ights to update or modi fy th i s p rogram at any t ime wi thout pr io r not i ce .