11 months ago

Chef Thailand Magazine Published in English and Thai languages

  • Text
  • Bangkok
  • Brun
  • Michelin
  • Tempelhoff
  • Thailand
  • Cuisine
  • Allan
  • Chefs
  • Squid
  • Ingredients
Talk to the Chef Aom tells her tale, her inspirations and her desire to keep the traditions of street food alive. Talking about street food. We explore the amazing street food scene and there is no question that Bangkok and Thailand have the best in the world. South Africa has been a culinary bubble waiting to burst. The fertile areas of Cape Town have given the stage for Chef Peter Tempelhoff. Also, there are plenty of recipes and other stories, including an update from Michelin in California that feature throughout the magazine.


The mid-morning sun came into the lounge on the 9th floor. Outside of the hotel in the Bangkok city center, the foliage was drying off from an early shower. Sitting right beside Lumpini park, SO Sofitel Bangkok, the hotel was more than awake, it was bustling. The lounge was sprinkled with guests who sat on plush couches either happily fed from the morning breakfast, or wide-eyed from their coffee. As the day began the SO GM, Jean – Francois Brun walked the floor. “I always, always, always walk the floor,” he said. “To me, it’s a habit. I will start and end the day the same way. I walk the property before the operations meeting. I walk to breakfast. I walk to our Club Signature. You need to make sure the operation is going well. To check the vibe of the guests and to try to connect directly with them.” 20 Dressed in a contemporary suit, splashed with small dots the Canadian expatriate is well used to walking the floor. He’s been with Accor Hotels, the French Multinational hospitality company for over six years. Originally coming to Vietnam on vacation, he began working for Premier Village in Danang, known for its sandy beaches and central location. Despite just recently opened, the resort at the time was struggling, as there was a high turnover with the management and a lack of cohesion with the strategy. A sound game plan was imperative for the large complex. “The big picture, the resort wasn’t completed. There wasn’t a proper strategy. We created a number of initiatives to elevate the service, the entire experience and to simply get known” Brun said. In addition to creating resort hosts, Brun shaped many of the four-bedroom villas into three, two or one bedrooms. This created a larger net for more guests. The increased service and greater reach quickly turned the location around and what was originally the black sheep of the company quickly became a favorite and the leader of guest satisfaction on TripAdvisor. Following the success of this first Premier Village, it lead to open a second one, even bigger, better and more complexed; this time on the island of Phu Quoc, Vietnam. The massive Premier Village Phu Quoc resort is over four kilometers long with a private road to the resort that is five kilometers long. It is seen as the Maldives of Vietnam, truly a gem and it was an absolute pleasure to prepare and open this new resort. His success with Accor in Vietnam had

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