Thu April 12, 2018
Celebrity Chef Ian Kittichai Pop-Up Dinner at Lao Table - Night 1
SEE EVENT DETAILS
Celebrity Iron Chef Ian Kittichai Pop-Up DinnerNight 1 - Thursday, April 12th 6pm at Lao Table
Lao Table is pleased to welcome celebrity Iron Chef Ian Kittichai for a two night pop-up dinner!
Kittichai will be serving an exclusive 7-course tasting menu of epic porportions for only $89++. Cocktail + Wine Pairings available for an additional $29++. TAX AND TIP ARE INCLUDED IN THE EVENTBRITE TICKET PRICE.
To avoid Eventbrite fees you can also book your table directly with Paul or Kitty. Text them directly to book now: Kitty - 415-269-6095 or Paul - 415-999-8151.
Chef Ian Kittichai is one of Thailand's most successful Iron Chefs. He wons award-winning restaruants accross the globe including the UK / New York / Spain / Asia. His most successful location, Issaya Siamese Club, is named one of Asia's Top restaurants. Don't miss this rare opportunity to experience the cuisine of one of Asia's most popular chefs.
Chef’s Ian Kittichai's Story
Chef Pongtawat “Ian Kittichai” Chalermkittichai’s path to culinary success started from very humblebeginnings in Bangkok. Every morning he would rise at 3 AM to accompany his mother to the wetmarket to select the best meats, seafood, and vegetables for her neighborhood grocery. While Ian wasat school, she would cook a dozen different types of curries. Upon his return home, Ian would push acart through the neighborhood to sell his wares, shouting: “Khao Geang Ron Ron Ma Leaw Jaar!” (Hotcurry coming!).
After completing high school in Bangkok, Ian moved to London to study English with no intention ofbecoming a chef. Fate seemed to have other ideas though - while working part time at the WaldorfHotel THF, the hotel chef saw something of great promise in young Ian. Before long, the hotelsponsored him to attend culinary school in London. He subsequently completed his culinary studies inSydney, Australia and then spent his years of apprenticeship absorbing French fine dining cuisine at thefamous Claude’s.
In 1993, Ian decided to return to his homeland and work for the prestigious Four Seasons HotelBangkok (formerly The Regent) as a Demi Chef. He quickly rose through the ranks while masteringvarious cuisines and winning acclaim in multiple international culinary competitions. His career path inthe Four Seasons organization took him to culinary exchanges around the world where he was able tofurther perfect his talent and craft. At restaurants and hotels such as Georges V in Paris, FrenchLaundry in Napa Valley, El Bulli in Spain, and Four Seasons Chinzan-so in Tokyo, Chef Kittichai wasfree to fully spread his culinary wings. In 1998, Chef Kittichai became the first Thai national in the worldto become Executive Chef of a five-star hotel property. In 2001, The Bangkok Post dubbed him "TheGolden Boy". From 2001 to 2014 he hosted the weekly cooking show Chef Mue Tong (The GoldenHand Chef), which could be seen in over 70 countries.
In 2004 Chef Kittichai relocated to New York and created Kittichai Restaurant. While Chef Kittichai wasat the helm, Kittichai Restaurant appeared in Food & Wine magazine as Best New Asian Restaurants2005, Travel + Leisure magazine as Best New American Restaurants 2004, as well as appearing inHarper’s Bazaar, Vogue, GQ, New York Magazine, New York Times, Gourmet Traveller, and VanityFair, amongst numerous others.
In 2008 he left Kittichai Restaurant, formed his international food & beverage management andconsulting firm, Cuisine Concept Co., Ltd., and opened the highly acclaimed Restaurant Murmuri inBarcelona, Spain. Currently his Cuisine Concept Co., Ltd. has some of the most recognizableinternational hotels, restaurants, and food companies on its client roster.
In January 2010 Chef Kittichai opened Bangkok’s first gastro bar, Hyde & Seek. In August 2010 heopened the celebrated Koh by Ian Kittichai, his third signature Thai restaurant, located at theIntercontinental Marine Drive Hotel, Mumbai, India. In February 2011 Chef Kittichai opened EmberRoom, a progressive Thai comfort food restaurant, with Chace Restaurant Group in New York City. InJune 2011 Chef became a partner in and the culinary director of Spot Dessert Bar in New York City. InDecember 2011 Chef Kittichai debuted his flagship Thai restaurant and lounge, Issaya Siamese Club, inBangkok, which in 2014 was listed as entry 31, in 2015 was listed as entry 39, in 2016 was listed asentry 19, and in 2017 is listed as entry 21 in Asia’s 50 Best Restaurants, sponsored by S. Pellegrino andAqua Panna. Also in December 2011, Chef’s cookbook in Thai, Chef Ian’s Kitchen Revealed, won theprestigious Gourmand Best Chef Cookbook Thailand Award.
In January 2012 Chef debuted to a 15,000,000 fan following as one of the permanent Iron Chefs on theIron Chef Thailand television show. Also in 2012 Chef opened Smith, Bangkok’s first international “noseto tail” concept eatery, Asian bun eatery, Jum Mum, on St. Mark’s Place in New York City, and a secondbranch of Spot Dessert Bar in New York City. Chef Kittichai’s first cookbook for the English-languagemarket, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai, was released in April 2013and placed third for the Best Cookbook of The Year 2014 by the Gourmand World Cookbook Awards.In November 2013 Chef launched Lamoon, a red wine he co-created with Jacobs Creek and PernodRicard to be paired with the variety of flavors in Thai cuisine. In May 2014 Chef opened Issaya CookingStudio in partnership with Sub-Zero & Wolf appliances, as well as Issaya La Pâtisserie in Bangkok. InJune 2014 he opened the sister restaurant of Hyde & Seek – Hyde & Seek Peek-A- Boo – in Bangkok.Also in June 2014 he opened his Asian gastro bar, Namsaah Bottling Trust, in Bangkok. In December
2014 he opened the third branch of Spot Dessert Bar in New York City. In June 2015 he opened asecond branch of Issaya La Pâtisserie in EmQuartier Mall in Bangkok. In June 2016 he released afollow-up Issaya cookbook: La Pâtisserie Issaya Pastry Cookbook as well as a fourth branch of SpotDessert Bar in Flushing, Queens.
Chef Kittichai is also a founding council member of The World Street Food Congress, along withAnthony Bourdain, KF Seetoh, and Claus Meyer, amongst other culinary luminaries. In September2013 the Food and Agriculture Organization of the United Nations, Thailand’s Department of IntellectualProperty, and the Agence Francaise de Developpement honored Chef as the first Asia GeographicalIndication Ambassador. In September 2014, Chef Kittichai was appointed to InterContinental HotelsGroup’s (IHG) Culinary Panel as a Culinary Ambassador, through which diners can enjoy a sampling ofhis signature dishes in IHG hotels around the globe. In February 2014 Chef took over the menu atTangerine restaurant at the ESPA complex in Resorts World Sentosa, Singapore. In April of 2015, ChefKittichai was awarded the designation of Officier de l’Ordre du Mérite Agricole by the French Republicfor his outstanding contributions to gastronomy and agriculture. Chef Kittichai is the only Thai chef tohave received the designation of Officier.
Chef can currently be seen as the lead judge on MasterChef Thailand. His upcoming restaurants andprojects in development include a kitchen lab / training space / private event space in Bangkok, morebranches of Spot Dessert Bar in the United States and various restaurant projects globally.
show less
Lao Table is pleased to welcome celebrity Iron Chef Ian Kittichai for a two night pop-up dinner!
Kittichai will be serving an exclusive 7-course tasting menu of epic porportions for only $89++. Cocktail + Wine Pairings available for an additional $29++. TAX AND TIP ARE INCLUDED IN THE EVENTBRITE TICKET PRICE.
To avoid Eventbrite fees you can also book your table directly with Paul or Kitty. Text them directly to book now: Kitty - 415-269-6095 or Paul - 415-999-8151.
Chef Ian Kittichai is one of Thailand's most successful Iron Chefs. He wons award-winning restaruants accross the globe including the UK / New York / Spain / Asia. His most successful location, Issaya Siamese Club, is named one of Asia's Top restaurants. Don't miss this rare opportunity to experience the cuisine of one of Asia's most popular chefs.
Chef’s Ian Kittichai's Story
Chef Pongtawat “Ian Kittichai” Chalermkittichai’s path to culinary success started from very humblebeginnings in Bangkok. Every morning he would rise at 3 AM to accompany his mother to the wetmarket to select the best meats, seafood, and vegetables for her neighborhood grocery. While Ian wasat school, she would cook a dozen different types of curries. Upon his return home, Ian would push acart through the neighborhood to sell his wares, shouting: “Khao Geang Ron Ron Ma Leaw Jaar!” (Hotcurry coming!).
After completing high school in Bangkok, Ian moved to London to study English with no intention ofbecoming a chef. Fate seemed to have other ideas though - while working part time at the WaldorfHotel THF, the hotel chef saw something of great promise in young Ian. Before long, the hotelsponsored him to attend culinary school in London. He subsequently completed his culinary studies inSydney, Australia and then spent his years of apprenticeship absorbing French fine dining cuisine at thefamous Claude’s.
In 1993, Ian decided to return to his homeland and work for the prestigious Four Seasons HotelBangkok (formerly The Regent) as a Demi Chef. He quickly rose through the ranks while masteringvarious cuisines and winning acclaim in multiple international culinary competitions. His career path inthe Four Seasons organization took him to culinary exchanges around the world where he was able tofurther perfect his talent and craft. At restaurants and hotels such as Georges V in Paris, FrenchLaundry in Napa Valley, El Bulli in Spain, and Four Seasons Chinzan-so in Tokyo, Chef Kittichai wasfree to fully spread his culinary wings. In 1998, Chef Kittichai became the first Thai national in the worldto become Executive Chef of a five-star hotel property. In 2001, The Bangkok Post dubbed him "TheGolden Boy". From 2001 to 2014 he hosted the weekly cooking show Chef Mue Tong (The GoldenHand Chef), which could be seen in over 70 countries.
In 2004 Chef Kittichai relocated to New York and created Kittichai Restaurant. While Chef Kittichai wasat the helm, Kittichai Restaurant appeared in Food & Wine magazine as Best New Asian Restaurants2005, Travel + Leisure magazine as Best New American Restaurants 2004, as well as appearing inHarper’s Bazaar, Vogue, GQ, New York Magazine, New York Times, Gourmet Traveller, and VanityFair, amongst numerous others.
In 2008 he left Kittichai Restaurant, formed his international food & beverage management andconsulting firm, Cuisine Concept Co., Ltd., and opened the highly acclaimed Restaurant Murmuri inBarcelona, Spain. Currently his Cuisine Concept Co., Ltd. has some of the most recognizableinternational hotels, restaurants, and food companies on its client roster.
In January 2010 Chef Kittichai opened Bangkok’s first gastro bar, Hyde & Seek. In August 2010 heopened the celebrated Koh by Ian Kittichai, his third signature Thai restaurant, located at theIntercontinental Marine Drive Hotel, Mumbai, India. In February 2011 Chef Kittichai opened EmberRoom, a progressive Thai comfort food restaurant, with Chace Restaurant Group in New York City. InJune 2011 Chef became a partner in and the culinary director of Spot Dessert Bar in New York City. InDecember 2011 Chef Kittichai debuted his flagship Thai restaurant and lounge, Issaya Siamese Club, inBangkok, which in 2014 was listed as entry 31, in 2015 was listed as entry 39, in 2016 was listed asentry 19, and in 2017 is listed as entry 21 in Asia’s 50 Best Restaurants, sponsored by S. Pellegrino andAqua Panna. Also in December 2011, Chef’s cookbook in Thai, Chef Ian’s Kitchen Revealed, won theprestigious Gourmand Best Chef Cookbook Thailand Award.
In January 2012 Chef debuted to a 15,000,000 fan following as one of the permanent Iron Chefs on theIron Chef Thailand television show. Also in 2012 Chef opened Smith, Bangkok’s first international “noseto tail” concept eatery, Asian bun eatery, Jum Mum, on St. Mark’s Place in New York City, and a secondbranch of Spot Dessert Bar in New York City. Chef Kittichai’s first cookbook for the English-languagemarket, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai, was released in April 2013and placed third for the Best Cookbook of The Year 2014 by the Gourmand World Cookbook Awards.In November 2013 Chef launched Lamoon, a red wine he co-created with Jacobs Creek and PernodRicard to be paired with the variety of flavors in Thai cuisine. In May 2014 Chef opened Issaya CookingStudio in partnership with Sub-Zero & Wolf appliances, as well as Issaya La Pâtisserie in Bangkok. InJune 2014 he opened the sister restaurant of Hyde & Seek – Hyde & Seek Peek-A- Boo – in Bangkok.Also in June 2014 he opened his Asian gastro bar, Namsaah Bottling Trust, in Bangkok. In December
2014 he opened the third branch of Spot Dessert Bar in New York City. In June 2015 he opened asecond branch of Issaya La Pâtisserie in EmQuartier Mall in Bangkok. In June 2016 he released afollow-up Issaya cookbook: La Pâtisserie Issaya Pastry Cookbook as well as a fourth branch of SpotDessert Bar in Flushing, Queens.
Chef Kittichai is also a founding council member of The World Street Food Congress, along withAnthony Bourdain, KF Seetoh, and Claus Meyer, amongst other culinary luminaries. In September2013 the Food and Agriculture Organization of the United Nations, Thailand’s Department of IntellectualProperty, and the Agence Francaise de Developpement honored Chef as the first Asia GeographicalIndication Ambassador. In September 2014, Chef Kittichai was appointed to InterContinental HotelsGroup’s (IHG) Culinary Panel as a Culinary Ambassador, through which diners can enjoy a sampling ofhis signature dishes in IHG hotels around the globe. In February 2014 Chef took over the menu atTangerine restaurant at the ESPA complex in Resorts World Sentosa, Singapore. In April of 2015, ChefKittichai was awarded the designation of Officier de l’Ordre du Mérite Agricole by the French Republicfor his outstanding contributions to gastronomy and agriculture. Chef Kittichai is the only Thai chef tohave received the designation of Officier.
Chef can currently be seen as the lead judge on MasterChef Thailand. His upcoming restaurants andprojects in development include a kitchen lab / training space / private event space in Bangkok, morebranches of Spot Dessert Bar in the United States and various restaurant projects globally.
Celebrity Iron Chef Ian Kittichai Pop-Up DinnerNight 1 - Thursday, April 12th 6pm at Lao Table
Lao Table is pleased to welcome celebrity Iron Chef Ian Kittichai for a two night pop-up dinner!
Kittichai will be serving an exclusive 7-course tasting menu of epic porportions for only $89++. Cocktail + Wine Pairings available for an additional $29++. TAX AND TIP ARE INCLUDED IN THE EVENTBRITE TICKET PRICE.
To avoid Eventbrite fees you can also book your table directly with Paul or Kitty. Text them directly to book now: Kitty - 415-269-6095 or Paul - 415-999-8151.
Chef Ian Kittichai is one of Thailand's most successful Iron Chefs. He wons award-winning restaruants accross the globe including the UK / New York / Spain / Asia. His most successful location, Issaya Siamese Club, is named one of Asia's Top restaurants. Don't miss this rare opportunity to experience the cuisine of one of Asia's most popular chefs.
Chef’s Ian Kittichai's Story
Chef Pongtawat “Ian Kittichai” Chalermkittichai’s path to culinary success started from very humblebeginnings in Bangkok. Every morning he would rise at 3 AM to accompany his mother to the wetmarket to select the best meats, seafood, and vegetables for her neighborhood grocery. While Ian wasat school, she would cook a dozen different types of curries. Upon his return home, Ian would push acart through the neighborhood to sell his wares, shouting: “Khao Geang Ron Ron Ma Leaw Jaar!” (Hotcurry coming!).
After completing high school in Bangkok, Ian moved to London to study English with no intention ofbecoming a chef. Fate seemed to have other ideas though - while working part time at the WaldorfHotel THF, the hotel chef saw something of great promise in young Ian. Before long, the hotelsponsored him to attend culinary school in London. He subsequently completed his culinary studies inSydney, Australia and then spent his years of apprenticeship absorbing French fine dining cuisine at thefamous Claude’s.
In 1993, Ian decided to return to his homeland and work for the prestigious Four Seasons HotelBangkok (formerly The Regent) as a Demi Chef. He quickly rose through the ranks while masteringvarious cuisines and winning acclaim in multiple international culinary competitions. His career path inthe Four Seasons organization took him to culinary exchanges around the world where he was able tofurther perfect his talent and craft. At restaurants and hotels such as Georges V in Paris, FrenchLaundry in Napa Valley, El Bulli in Spain, and Four Seasons Chinzan-so in Tokyo, Chef Kittichai wasfree to fully spread his culinary wings. In 1998, Chef Kittichai became the first Thai national in the worldto become Executive Chef of a five-star hotel property. In 2001, The Bangkok Post dubbed him "TheGolden Boy". From 2001 to 2014 he hosted the weekly cooking show Chef Mue Tong (The GoldenHand Chef), which could be seen in over 70 countries.
In 2004 Chef Kittichai relocated to New York and created Kittichai Restaurant. While Chef Kittichai wasat the helm, Kittichai Restaurant appeared in Food & Wine magazine as Best New Asian Restaurants2005, Travel + Leisure magazine as Best New American Restaurants 2004, as well as appearing inHarper’s Bazaar, Vogue, GQ, New York Magazine, New York Times, Gourmet Traveller, and VanityFair, amongst numerous others.
In 2008 he left Kittichai Restaurant, formed his international food & beverage management andconsulting firm, Cuisine Concept Co., Ltd., and opened the highly acclaimed Restaurant Murmuri inBarcelona, Spain. Currently his Cuisine Concept Co., Ltd. has some of the most recognizableinternational hotels, restaurants, and food companies on its client roster.
In January 2010 Chef Kittichai opened Bangkok’s first gastro bar, Hyde & Seek. In August 2010 heopened the celebrated Koh by Ian Kittichai, his third signature Thai restaurant, located at theIntercontinental Marine Drive Hotel, Mumbai, India. In February 2011 Chef Kittichai opened EmberRoom, a progressive Thai comfort food restaurant, with Chace Restaurant Group in New York City. InJune 2011 Chef became a partner in and the culinary director of Spot Dessert Bar in New York City. InDecember 2011 Chef Kittichai debuted his flagship Thai restaurant and lounge, Issaya Siamese Club, inBangkok, which in 2014 was listed as entry 31, in 2015 was listed as entry 39, in 2016 was listed asentry 19, and in 2017 is listed as entry 21 in Asia’s 50 Best Restaurants, sponsored by S. Pellegrino andAqua Panna. Also in December 2011, Chef’s cookbook in Thai, Chef Ian’s Kitchen Revealed, won theprestigious Gourmand Best Chef Cookbook Thailand Award.
In January 2012 Chef debuted to a 15,000,000 fan following as one of the permanent Iron Chefs on theIron Chef Thailand television show. Also in 2012 Chef opened Smith, Bangkok’s first international “noseto tail” concept eatery, Asian bun eatery, Jum Mum, on St. Mark’s Place in New York City, and a secondbranch of Spot Dessert Bar in New York City. Chef Kittichai’s first cookbook for the English-languagemarket, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai, was released in April 2013and placed third for the Best Cookbook of The Year 2014 by the Gourmand World Cookbook Awards.In November 2013 Chef launched Lamoon, a red wine he co-created with Jacobs Creek and PernodRicard to be paired with the variety of flavors in Thai cuisine. In May 2014 Chef opened Issaya CookingStudio in partnership with Sub-Zero & Wolf appliances, as well as Issaya La Pâtisserie in Bangkok. InJune 2014 he opened the sister restaurant of Hyde & Seek – Hyde & Seek Peek-A- Boo – in Bangkok.Also in June 2014 he opened his Asian gastro bar, Namsaah Bottling Trust, in Bangkok. In December
2014 he opened the third branch of Spot Dessert Bar in New York City. In June 2015 he opened asecond branch of Issaya La Pâtisserie in EmQuartier Mall in Bangkok. In June 2016 he released afollow-up Issaya cookbook: La Pâtisserie Issaya Pastry Cookbook as well as a fourth branch of SpotDessert Bar in Flushing, Queens.
Chef Kittichai is also a founding council member of The World Street Food Congress, along withAnthony Bourdain, KF Seetoh, and Claus Meyer, amongst other culinary luminaries. In September2013 the Food and Agriculture Organization of the United Nations, Thailand’s Department of IntellectualProperty, and the Agence Francaise de Developpement honored Chef as the first Asia GeographicalIndication Ambassador. In September 2014, Chef Kittichai was appointed to InterContinental HotelsGroup’s (IHG) Culinary Panel as a Culinary Ambassador, through which diners can enjoy a sampling ofhis signature dishes in IHG hotels around the globe. In February 2014 Chef took over the menu atTangerine restaurant at the ESPA complex in Resorts World Sentosa, Singapore. In April of 2015, ChefKittichai was awarded the designation of Officier de l’Ordre du Mérite Agricole by the French Republicfor his outstanding contributions to gastronomy and agriculture. Chef Kittichai is the only Thai chef tohave received the designation of Officier.
Chef can currently be seen as the lead judge on MasterChef Thailand. His upcoming restaurants andprojects in development include a kitchen lab / training space / private event space in Bangkok, morebranches of Spot Dessert Bar in the United States and various restaurant projects globally.
read more
Lao Table is pleased to welcome celebrity Iron Chef Ian Kittichai for a two night pop-up dinner!
Kittichai will be serving an exclusive 7-course tasting menu of epic porportions for only $89++. Cocktail + Wine Pairings available for an additional $29++. TAX AND TIP ARE INCLUDED IN THE EVENTBRITE TICKET PRICE.
To avoid Eventbrite fees you can also book your table directly with Paul or Kitty. Text them directly to book now: Kitty - 415-269-6095 or Paul - 415-999-8151.
Chef Ian Kittichai is one of Thailand's most successful Iron Chefs. He wons award-winning restaruants accross the globe including the UK / New York / Spain / Asia. His most successful location, Issaya Siamese Club, is named one of Asia's Top restaurants. Don't miss this rare opportunity to experience the cuisine of one of Asia's most popular chefs.
Chef’s Ian Kittichai's Story
Chef Pongtawat “Ian Kittichai” Chalermkittichai’s path to culinary success started from very humblebeginnings in Bangkok. Every morning he would rise at 3 AM to accompany his mother to the wetmarket to select the best meats, seafood, and vegetables for her neighborhood grocery. While Ian wasat school, she would cook a dozen different types of curries. Upon his return home, Ian would push acart through the neighborhood to sell his wares, shouting: “Khao Geang Ron Ron Ma Leaw Jaar!” (Hotcurry coming!).
After completing high school in Bangkok, Ian moved to London to study English with no intention ofbecoming a chef. Fate seemed to have other ideas though - while working part time at the WaldorfHotel THF, the hotel chef saw something of great promise in young Ian. Before long, the hotelsponsored him to attend culinary school in London. He subsequently completed his culinary studies inSydney, Australia and then spent his years of apprenticeship absorbing French fine dining cuisine at thefamous Claude’s.
In 1993, Ian decided to return to his homeland and work for the prestigious Four Seasons HotelBangkok (formerly The Regent) as a Demi Chef. He quickly rose through the ranks while masteringvarious cuisines and winning acclaim in multiple international culinary competitions. His career path inthe Four Seasons organization took him to culinary exchanges around the world where he was able tofurther perfect his talent and craft. At restaurants and hotels such as Georges V in Paris, FrenchLaundry in Napa Valley, El Bulli in Spain, and Four Seasons Chinzan-so in Tokyo, Chef Kittichai wasfree to fully spread his culinary wings. In 1998, Chef Kittichai became the first Thai national in the worldto become Executive Chef of a five-star hotel property. In 2001, The Bangkok Post dubbed him "TheGolden Boy". From 2001 to 2014 he hosted the weekly cooking show Chef Mue Tong (The GoldenHand Chef), which could be seen in over 70 countries.
In 2004 Chef Kittichai relocated to New York and created Kittichai Restaurant. While Chef Kittichai wasat the helm, Kittichai Restaurant appeared in Food & Wine magazine as Best New Asian Restaurants2005, Travel + Leisure magazine as Best New American Restaurants 2004, as well as appearing inHarper’s Bazaar, Vogue, GQ, New York Magazine, New York Times, Gourmet Traveller, and VanityFair, amongst numerous others.
In 2008 he left Kittichai Restaurant, formed his international food & beverage management andconsulting firm, Cuisine Concept Co., Ltd., and opened the highly acclaimed Restaurant Murmuri inBarcelona, Spain. Currently his Cuisine Concept Co., Ltd. has some of the most recognizableinternational hotels, restaurants, and food companies on its client roster.
In January 2010 Chef Kittichai opened Bangkok’s first gastro bar, Hyde & Seek. In August 2010 heopened the celebrated Koh by Ian Kittichai, his third signature Thai restaurant, located at theIntercontinental Marine Drive Hotel, Mumbai, India. In February 2011 Chef Kittichai opened EmberRoom, a progressive Thai comfort food restaurant, with Chace Restaurant Group in New York City. InJune 2011 Chef became a partner in and the culinary director of Spot Dessert Bar in New York City. InDecember 2011 Chef Kittichai debuted his flagship Thai restaurant and lounge, Issaya Siamese Club, inBangkok, which in 2014 was listed as entry 31, in 2015 was listed as entry 39, in 2016 was listed asentry 19, and in 2017 is listed as entry 21 in Asia’s 50 Best Restaurants, sponsored by S. Pellegrino andAqua Panna. Also in December 2011, Chef’s cookbook in Thai, Chef Ian’s Kitchen Revealed, won theprestigious Gourmand Best Chef Cookbook Thailand Award.
In January 2012 Chef debuted to a 15,000,000 fan following as one of the permanent Iron Chefs on theIron Chef Thailand television show. Also in 2012 Chef opened Smith, Bangkok’s first international “noseto tail” concept eatery, Asian bun eatery, Jum Mum, on St. Mark’s Place in New York City, and a secondbranch of Spot Dessert Bar in New York City. Chef Kittichai’s first cookbook for the English-languagemarket, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai, was released in April 2013and placed third for the Best Cookbook of The Year 2014 by the Gourmand World Cookbook Awards.In November 2013 Chef launched Lamoon, a red wine he co-created with Jacobs Creek and PernodRicard to be paired with the variety of flavors in Thai cuisine. In May 2014 Chef opened Issaya CookingStudio in partnership with Sub-Zero & Wolf appliances, as well as Issaya La Pâtisserie in Bangkok. InJune 2014 he opened the sister restaurant of Hyde & Seek – Hyde & Seek Peek-A- Boo – in Bangkok.Also in June 2014 he opened his Asian gastro bar, Namsaah Bottling Trust, in Bangkok. In December
2014 he opened the third branch of Spot Dessert Bar in New York City. In June 2015 he opened asecond branch of Issaya La Pâtisserie in EmQuartier Mall in Bangkok. In June 2016 he released afollow-up Issaya cookbook: La Pâtisserie Issaya Pastry Cookbook as well as a fourth branch of SpotDessert Bar in Flushing, Queens.
Chef Kittichai is also a founding council member of The World Street Food Congress, along withAnthony Bourdain, KF Seetoh, and Claus Meyer, amongst other culinary luminaries. In September2013 the Food and Agriculture Organization of the United Nations, Thailand’s Department of IntellectualProperty, and the Agence Francaise de Developpement honored Chef as the first Asia GeographicalIndication Ambassador. In September 2014, Chef Kittichai was appointed to InterContinental HotelsGroup’s (IHG) Culinary Panel as a Culinary Ambassador, through which diners can enjoy a sampling ofhis signature dishes in IHG hotels around the globe. In February 2014 Chef took over the menu atTangerine restaurant at the ESPA complex in Resorts World Sentosa, Singapore. In April of 2015, ChefKittichai was awarded the designation of Officier de l’Ordre du Mérite Agricole by the French Republicfor his outstanding contributions to gastronomy and agriculture. Chef Kittichai is the only Thai chef tohave received the designation of Officier.
Chef can currently be seen as the lead judge on MasterChef Thailand. His upcoming restaurants andprojects in development include a kitchen lab / training space / private event space in Bangkok, morebranches of Spot Dessert Bar in the United States and various restaurant projects globally.
show less
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