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Bangkok, Thailand, March 26, 2026 / TRAVELINDEX / The Sukhothai Bangkok is honored to announce its latest international recognition at the 19th Grand Hotels Media Annual Ceremony & VIP Black Tie Gala Dinner 2025. As a premier event on the global hospitality calendar organized by Shanghai Yanlin Advertising Co., Ltd., the ceremony celebrates excellence in luxury service and design, drawing industry leaders from across Asia and the international community.

Reaffirming its position as one of Bangkok’s most distinguished landmarks, The Sukhothai Bangkok was presented with two major accolades:
· Luxury Business Leisure Hotel of the Year 2025
· Outstanding General Manager of the Year 2025 awarded to Mr. Richard Deutl

These awards reflect the hotel’s enduring commitment to refined hospitality, where business and leisure coexist seamlessly within an atmosphere of timeless elegance and personalized service.

Reflecting on the achievement, Mr. Richard Deutl, General Manager of The Sukhothai Bangkok, stated:

“The award is a testimonial of the dedication, passion and genuine Thai hospitality that all my colleagues offer from the bottom of their heart. This – paired with a unique setting within a most generous, tranquil, green area right within the buzzing center of this vibrant metropolis – makes the hotel with its Sukhothai heritage the optimal and most authentic Thai choice for business and leisure travellers alike; especially those seeking relaxation and re-energizing in our breathtaking Sukhothai Spa mansion and its Traditional Thai Medicine or genuine relaxation offerings. Being able to work with these colleagues, in such an environment makes me feel grateful and humble at the same time.”

A Night of Excellence for The Sukhothai Brand
The celebration extended across the wider Sukhothai family, highlighting the brand’s dominant presence in the luxury sector. Notable achievements from sister properties and brand leadership include:

· The Sukhothai Shanghai: Named Hotel with Exceptional Quality of the Year 2025, with Ms. Naomi Liu also receiving Outstanding General Manager of the Year 2025.
· The Sukhothai Hotels & Resorts: Awarded Exceptional Hotel Group of the Year 2025.
· Mr. Franklin Mak, Executive Vice President, Hospitality, HKR International Limited: Honored as a Prominent Influencer to China Hospitality Industry of the Year 2025.

These recognition’s underscore a unified vision of understated luxury and cultural authenticity that defines The Sukhothai brand across its growing portfolio.

A Continued Commitment to Excellence
These prestigious accolades further reinforce The Sukhothai Bangkok’s standing as a sanctuary in the heart of the city. Here, guests experience a harmonious blend of architectural majesty and profound serenity, where the heritage of the ancient Sukhothai Kingdom is preserved through timeless design and living traditions.

Celebrating 35 years of excellence, the hotel remains deeply dedicated to the art of personal connection, ensuring that every interaction is created with genuine Thai hospitality and a sense of belonging. As the brand continues to evolve, The Sukhothai Hotels & Resorts remains committed to crafting culturally resonant experiences and setting new standards in luxury hospitality across Asia and beyond.

About The Sukhothai Bangkok
Set amidst six acres of lush gardens and lotus ponds, The Sukhothai Bangkok is a physical manifestation of the grace and elegance of century-old Thai architecture and culture. The hotel seamlessly blends contemporary luxury with heritage-inspired design, offering a refined retreat for discerning world travelers renowned for its award-winning dining and deeply personalized service.

Complementing this experience is The Sukhothai Spa, a tranquil sanctuary where modern wellness meets ancient healing wisdom. Set within a quiet garden enclave, the spa offers a curated journey of restoration rooted in traditional Thai therapeutic philosophies. Each treatment is delivered by highly skilled practitioners using time-honored techniques passed down through generations, harmonizing the elements of body and mind.

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Victoria, Mahé, Seychelles, March 25, 2026 / TRAVELINDEX / The Seychelles National Assembly has confirmed the appointment of Alain St.Ange as Ambassador At Large for Seychelles. St.Ange said that this appointment marks a new chapter not only in his distinguished career but for the nation he has long served. Nominated by President Patrick Herminie, and now confirmed by the Seychelles National Assembly, St.Ange steps into his new role carrying a wealth of experience gained from decades of dedicated work in tourism—a sector at the heart of Seychelles’ identity and prosperity.

St.Ange called it both a privilege and a chance to give back to the country that has shaped him. With a close-knit community of just over 100,000 people, St.Ange believes Seychelles must find strength in unity— harnessing talents from across the nation and rising above political divisions. For St.Ange, progress means leveraging the wisdom and commitment of all Seychellois for the benefit of the whole country.
With more than 40 years as an advocate for tourism, St.Ange’s name is synonymous with innovation and leadership. As the former CEO of the Seychelles Tourism Board, he was the driving force behind such initiatives as the internationally celebrated “Carnival International de Victoria.” The event drew global attention to Seychelles, welcoming visitors worldwide and raising the nation’s profile as a premier travel destination. Throughout his career, St.Ange has championed the causes of sustainable tourism and local empowerment, insisting that growth must benefit the people of Seychelles year-round—not just during peak seasons.

As he takes on the role of Ambassador At Large, St.Ange is mindful of the responsibility to pass on his extensive knowledge and experience. Passionate about bridging generations, St.Ange is eager to mentor and inspire the next wave of Seychellois leaders. “This role as Ambassador At Large is an opportunity to ensure that the knowledge, networks, and lessons I have amassed are not lost to history but are passed on to the next generation,” he reflected, highlighting that true leadership lies in the wisdom and value one brings, not in age.

Looking ahead, St.Ange expresses readiness and optimism. He views this appointment as the dawn of a new era of service—one focused on uniting the country, fostering collaboration, and solidifying Seychelles’ reputation as a resilient, progressive, and united nation on the global stage.

About Alain St.Ange
Alain St.Ange’s influence on the tourism world is internationally recognised. His distinguished career includes serving as the Seychelles Minister of Tourism, Civil Aviation, Ports, and Marine and on the Executive Council of the UN World Tourism Organization. Celebrated for his innovative global strategies, he successfully elevated the international profile of Seychelles through landmark events and sustainable destination development. His ongoing work through Saint Ange Consultancy continues to shape the direction of sustainable tourism across the globe. Today, he remains a guiding figure, committed to the growth of Seychelles and to mentoring the next generation of leaders.

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Bangkok, Thailand, March 24, 2026 / TRAVELINDEX / To mark three decades of culinary excellence, basil at Sheraton Grande Sukhumvit, a Luxury Collection Hotel, presents an extraordinary one-night dinner titled “Bangkok: A Timeless Culinary Voyage – From Royal Heritage to Modern Bangkok.” Created in collaboration with Blue Elephant, the event takes place on 27 March 2026 and is priced at THB 2,800++ per person.

For this milestone occasion, basil is honored to welcome Master Chef Nooror Somany Steppe, founder of Blue Elephant and one of Thailand’s most celebrated culinary figures, alongside Executive Chef Manachai Konkangplu. Together, they bring to the table two distinct but deeply complementary visions of Thai cuisine — one shaped by four decades of championing royal traditions on the world stage, the other by a commitment to innovation rooted firmly in heritage.

Together, their chefs have crafted a tasting menu that moves through the historical eras shaping Bangkok’s culinary identity — from the royal kitchens of early Rattanakosin through to the flavors defining the city today. Each course is a chapter; together, they tell the story of how Bangkok became one of the world’s great food cities.

The journey opens with two amuse-bouches rooted in the royal court tradition of early Bangkok: Blue Elephant’s Crispy Catfish Prawn Salad — pairs seared “Ratchaburi” GI freshwater prawn with the bright sweetness of “Nakhonnayok” GI Marian plum, combined with crunchy catfish, Thai herbs, and a delicate “Phetchaburi” GI tamarind dressing — alongside basil’s Mhee Krob Rajawong, the classic crispy vermicelli brightened with bitter orange and citrus. To open the evening, the Allegrini Soave DOC Oasi San Giacomo 2023 sets a graceful tone — its delicate floral notes and crisp minerality a gentle, luminous companion to the brightness of Marian plum and the subtle richness of river prawn.

As the story moves forward into the River Trade Era, the tasting menu takes inspiration from the movement of people and ingredients that once shaped life along Bangkok’s waterways. Blue Elephant’s Blue Crab Hor Mok is crafted from sweet “Surat Thani” blue swimmer crab, gently folded with betel leaves and southern curry paste, enriched with “Chiang Rai” organic hill tribe egg, and served with a lively dip of “Phuket” GI pineapple — a reminder of the maritime connections that defined the city’s cultural and culinary exchange. The Collavini Il Grigio “Royal” Rosé NV mirrors this sense of cultural confluence — its lively effervescence and fruit-forward elegance dancing effortlessly alongside the aromatic complexity of southern curry and the sweetness of Phuket pineapple.

The soup course pays tribute to Thailand’s royal culinary revival: basil’s Royal Consommé Siam is a refined reinterpretation of Tom Yum, built from river prawn essence and aromatic herbs, enriched with young coconut and Yamabushitake (Lion’s Mane) mushroom. Few wines navigate the vivid tension of Tom Yum with as much poise as the Selbach Saar Riesling Kabinett “Tradition” 2023 — its signature off-dry freshness and electric acidity bridging the heat of the chili and the richness of prawn fat in perfect equilibrium.

The main course embodies the bright, expressive flavors of contemporary Bangkok. Blue Elephant’s “Manao” Snow Fish is steamed with Thai herbs and topped with pickled “Sri Saket” GI garlic, lime‑chili dressing, and bursts of “Saraburi” lime caviar — a dish that speaks to the city’s present‑day clarity, freshness, and bold character. A refreshing Bengal Currant Sorbet follows, offering a sweet‑tart pause in color and brightness — finds a uniquely fitting companion in the Cuvée Siamoise Blue Elephant Label 2024, a wine born of the same culinary vision as the dish itself, its character shaped by the same Thai spirit that defines this era.

The journey then deepens with basil’s Choo Chee See Krong Nua — 48-hour braised Wagyu beef short ribs bathed in a luxuriously creamy choo chee curry sauce, with sticky brown rice finished in gold leaf. The Condado de Haza Crianza Ribera del Duero D.O. 2020 rises to the occasion — its structured tannins and dark fruit intensity a powerful yet graceful counterpart to the deep, aromatic richness of the curry.

The journey concludes in the creative present of New Bangkok. A Jasmine Pistachio Cake brings together dates and the crisp richness of “Chiang Rai” organic hill tribe egg, echoing familiar textures while elevating them into a contemporary dessert form. Alongside it, a silky lemongrass panna cotta is served with pomelo, chili‑lime caramel, and crispy basil — a final harmony of aroma, sweetness, and gentle spice that closes the evening with a distinctly modern Thai signature. To close, the Mouton Cadet “Reserve” Sauternes AOC 2019 — one of Bordeaux’s most celebrated dessert wines — brings the evening to a golden finale. Its honeyed richness and notes of apricot and vanilla embrace the warmth of pistachio and the aromatic sweetness of lemongrass, lingering long after the last spoonful.

Event Details

Bangkok: A Timeless Culinary Voyage – From Royal Heritage to Modern Bangkok

Date: Friday, 27 March 2026
Time: From 6:30 PM onwards
Venue: basil, Sheraton Grande Sukhumvit, a Luxury Collection Hotel, Bangkok

Price:
Food Only: THB 2,800++ per person
Wine Pairing: THB 4,600++ per person (6 tasting portions)
Reservations: 02 649 8888

Recommended. Limited seating available.

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Bangkok, Thailand, March 24, 2026 / TRAVELINDEX / Available from March 2026, the menu celebrates spring’s finest ingredients and marks the chef’s first full seasonal cycle at the Michelin-starred restaurant.

The Michelin-starred Blue by Alain Ducasse presents its Spring 2026 menu, guided by seasonality, craftsmanship, and a close dialogue with nature. The new menu marks Executive Chef Evens López’s first complete seasonal cycle at the restaurant, reflecting a deeper exploration of ingredients and the rhythms of the seasons.

“This spring is particularly meaningful,” says Chef Evens. “It marks the completion of a full seasonal journey since I joined Blue. Nature sets the pace for our work, and we have waited patiently for key ingredients to reach their peak. Several have arrived only recently. This menu reflects that natural progression, with returning dishes that have evolved alongside new creations inspired by our recent visit to KP Farm in Kamphaeng Phet.”

The experience begins in the lobby with a botanical prelude: a refreshing house-made kombucha brewed from the farm’s weekly harvest. At the table, the canapé selection introduces the season through a series of delicate bites. Charred sweet corn is paired with smoked ricotta and a marigold condiment, a subtle nod to Chef Evens’s Peruvian childhood, followed by heirloom carrot accented with shiso.

A lightly poached “Amulette” oyster from Brittany is accompanied by nasturtium condiment from KP Farm and local calamansi citrus. The final canapé presents Australian A4 Wagyu beef with wild garlic (ramson) leaf emulsion, crowned with noresore—baby conger eel larvae from Japan. Harvested primarily in Kochi and Tokushima during early spring, this translucent delicacy adds a distinctive texture to the bite.

The first course presents a trompe-l’œil of golden cuttlefish, prepared to resemble delicate noodles and served with white asparagus from Les Landes. A warm broth infused with geranium from the farm completes the dish.

Brown crab from Roscoff, Brittany follows. Cooked in an aromatic court-bouillon, it is served over a bouillabaisse-inspired chawanmushi, concealing a layer of coriander and avocado condiment. The dish is topped with Kristal caviar from Maison Kaviari and a brown butter dressing scented with yellow yuzu.

A returning favourite, rainbow courgette filled with Comté cheese and walnuts is accompanied by a lemon-verbena beurre blanc, whose bright herbaceous notes balance the richness of the cheese. Next, Norwegian langoustine, lightly cooked over embers, is paired with delicate Hakurei (Tokyo) turnips and a tableside langoustine head bisque – an homage to classic French technique infused with Peruvian sage.

Another signature preparation features dry-aged monkfish cured with citron (cédrat) leaves. Cooked à la meunière, it is served with potato feuilletée and a condiment of leeks and cedrat. A red wine sauce made from the fish bones and infused with lemongrass is poured tableside.

To conclude the savoury courses, Gundagai lamb is cured and cooked over fig leaves from the farm, imparting subtle notes of toasted almond and green herbs. It is paired with grilled green asparagus from Sylvain Erhardt and a fresh condiment of rock samphire and preserved green figs. Before dessert, guests are invited to enjoy Blue’s cheese selection, curated weekly by the restaurant’s cheesemonger in France and served with seasonal home-made condiments and a chemical-free salad from KP Farm.

Executive Pastry Chef Christophe Grilo and Pastry Chef Florian Bauge complete the experience with a refined dessert sequence inspired by both French heritage and Thailand’s vibrant ingredients. Highlights include Marinated Tomato with Tagete Sorbet, celebrating Thai tomatoes in a delicate expression of freshness and natural sweetness. Lemon from Nice with Kumquat, Olive Oil and Orange Blossom pays tribute to Chef Florian’s hometown of Nice, showcasing lemons from the region alongside southern French citrus, complemented by olive oil and organic orange blossom from Cap-d’Ail. A refined interpretation of a beloved Thai pairing follows with Mango and Smoked Chili, balancing tropical sweetness with a subtle heat of smoked chili. The experience continues with a fragrant Coffee Soufflé crafted from coffee by the Manufacture de Café Alain Ducasse, expressing remarkable purity and aromatic intensity.

The journey concludes with the signature Cacao Trolley, an elegant composition featuring chocolate mousse, mucilage sorbet, caramelized cacao beans, and a chocolate tablet layered with hazelnut paste, almond praline, puffed rice, and lemon zest. This final creation forms a dialogue between chocolate from Le Chocolat Alain Ducasse and cacao beans sourced from Chiang Mai, illustrating the meeting of French craftsmanship and Thai terroir.

With the Spring 2026 menu, Blue by Alain Ducasse continues its exploration of French culinary technique in dialogue with Thailand’s seasonal ingredients. Guests are warmly invited to discover this new seasonal expression and experience the flavours of spring through Chef Evens López’s thoughtful and refined creations.

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Bangkok, Thailand, March 24, 2026 / TRAVELINDEX / Located on the 2nd Floor of Central GROOVE, BELGO Brasserie brings a lively Belgian beer and dining experience to Bangkok. Open daily from 10am to 11pm, the restaurant combines Belgian-inspired cuisine, a wide selection of craft beers, and a relaxed brasserie atmosphere designed for everything from casual drinks to shared meals with friends.

BELGO was founded by Belgian entrepreneurs François and Gauthier, who set out to share authentic Belgian beer culture in Asia. The concept first launched in Vietnam in 2016, when the brewery was transported from Belgium and rebuilt in Saigon. Since then, BELGO has grown into a well-known destination for Belgian beer and food, and the Bangkok opening marks the brand’s latest step in expanding across the region.

At the heart of BELGO is its brewing program, led by Belgian brewmaster Gert Keersmaeckers. The beers follow traditional Belgian brewing methods and include styles such as Cherry, Blonde, Amber, Wit, Royale, Session IPA, and Artisan Pilsner. Guests can enjoy them in 33cl or 50cl pours, as well as in larger sharing formats like one-meter beers and towers. A four-beer tasting flight offers an easy way to explore the range.

The food menu reflects the spirit of a classic Belgian brasserie, with hearty dishes designed to pair naturally with beer. Highlights include Flemish carbonade, the traditional slow-braised Belgian beef stew, BBQ ribs and BELGO’s signature cherry-glazed ribs made with the house beer. Mussels, a cornerstone of Belgian brasserie culture, are served in classic marinière style as well as with a Thai-inspired variation.

Belgian frites are another staple, served crisp and golden with sauces such as mayonnaise, andalouse and truffle. Smaller “Bapas”, beer tapas, include bitterballen, cheese and charcuterie boards, and casual bites for sharing. The menu also features beer-infused pasta dishes and classic Belgian waffles, from indulgent speculoos toppings to the traditional waffle Mikado.

Beyond beer, the drinks list includes beer-based cocktails such as the Artisan Mule, Sunny & Hops, and Amber Mojito, alongside classic cocktails, spirits and a curated wine selection.

The interior blends European brasserie charm with playful contemporary touches, creating a space that feels welcoming and relaxed. Whether for after-work drinks, weekend brunch, or late dinners with friends, BELGO aims to be a convivial meeting place where good beer, food and conversation come together.

“Belgium has one of the richest beer cultures in the world, and our goal has always been to share that in an approachable way,” say founders François and Gauthier.

“With BELGO, we want people to discover Belgian beer traditions while enjoying great food and a relaxed atmosphere.”

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Bangkok, Thailand, March 23, 2026 / TRAVELINDEX / Experience a refined lunchtime escape at Wah Lok Cantonese Restaurant with the exclusive Business Set Lunch, thoughtfully curated for both productive moments and leisurely dining.

Indulge in an exquisite selection of premium Cantonese dishes, crafted with precision using the finest ingredients. The set menu begins with classic dim sum favourites, including Steamed Prawn Dumpling and Steamed Shrimp and Pork Dumpling, followed by flavourful highlights such as Crispy Prawn with Wasabi Salad Dressing and Deep-Fried Chive Dumpling with Shrimp and Squid.

Savour the comforting Double-Boiled Bamboo Piths with Chinese Cabbage in Superior Soup, alongside signature creations like Deep-Fried Homemade Bean Curd and Spinach in X.O. Chili Sauce and Spicy Lemongrass-Infused Baked Snow Fish. The experience continues with Braised Egg Noodles with Tiger Prawn, Ginger and Spring Onion, and concludes on a refreshing note with Chilled Lemongrass Jelly served with Fresh Fruit and Aloe Vera.

Enjoy this exceptional set at THB 630++ per person, from the regular price of THB 900++, offering a special 30% savings designed to make your lunch both satisfying and rewarding.

As an added privilege, Business Set Lunch guests can also enjoy 30% off Wah Lok’s Signature Peking Duck, making it the perfect opportunity to elevate your dining experience.

Promotion Period: 10 March – 10 April 2026

Wah Lok Cantonese Restaurant

Level 2, Carlton Hotel Bangkok Sukhumvit

Lunch: 11:30 am – 2:30 pm

The Business Set Lunch is available Monday to Friday for lunch only, and is not valid on Saturdays, Sundays, or public holidays.

For more information or to make reservations, please contact 02 090 7888

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McLean, Virginia, United States, March 23, 2026 / TRAVELINDEX / Hilton announced its new Hilton AI Planner, a generative AI–powered digital concierge that helps travelers explore the company’s global portfolio of hotels and plan memorable stays with Hilton. The introduction of the Hilton AI Planner, now in beta testing at its website, addresses the growing use of AI tools for travel planning and underscores Hilton’s long-standing commitment to innovation and investment in technologies that enhance the guest experience.

The Hilton AI Planner uses conversational intelligence to help travelers navigate every stage of the shopping journey – whether identifying the right destination, comparing properties or exploring amenities. With real‑time responses and curated recommendations, the tool delivers a streamlined experience that goes beyond traditional search filters. The tool will initially launch to a small pool of website traffic and eventually expand to more users as the Hilton AI Planner evolves.

Launching in beta to bring guests smarter, more intuitive travel planning – laying the groundwork for even more personalized experiences ahead

– Hilton announced the Hilton AI Planner, a new generative AI-powered digital concierge available at hilton.com.
– The Hilton AI Planner uses conversational intelligence to deliver real-time responses to help travelers plan memorable stays with Hilton.
– The innovative tool redefines the modern guest experience and makes travel with Hilton more intuitive and frictionless.

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Ho Chi Minh City, Vietnam, March 23, 2026 / TRAVELINDEX / Fusion Hotel Group, a leading wellness-inspired hospitality brand and management company based in Ho Chi Minh City, has been acquired by Mr. Suchad Chiaranussati, Founder and Chairman of SC Capital Partners, as well as the owner of Hotel Management Japan (HMJ), one of Japan’s largest hotel operators, and Indonesian hotel operator Topotels Hotels & Resorts (Topotels).

This acquisition marks a significant milestone for Fusion as it embarks on the next phase of growth, drawing upon HMJ and Topotels, and benefiting from SC Capital Partners’ deep sector expertise and established investment management platform.

Founded in 2008, Fusion Hotel Group is a leading wellness-focused hospitality platform with 18 operating properties and approximately 3,000 keys across Vietnam and Thailand, with a secured pipeline of over 2,000 keys. Renowned for its innovative wellness and lifestyle concepts, Fusion provides end-to-end hospitality capabilities, including concept development, brand creation and hotel operations. In addition to hotel management, Fusion has also developed and operated branded residences, a rapidly growing segment in Asia Pacific.

Together, Fusion, HMJ and Topotels will comprise approximately 16,000 keys across four key growth markets, supported by a team of over 100 hospitality professionals, providing a strong pan-Asian offering.

“Investment in Fusion reflects our long-term strategy to expand our hospitality footprint across Asia,” said Suchad Chiaranussati, Chairman and Founder of SC Capital Partners, Owner of HMJ and Topotels Hotels & Resorts. “Fusion offers a meaningful presence in Vietnam—one of the region’s fastest-growing and high-barrier-to-entry hospitality markets.  It reinforces our conviction that strong operating platforms are increasingly essential to successful real estate investing.  We’re excited to integrate Fusion with our leading teams in Japan and other markets as we build a top-tier pan-Asian hotel management business.”

“Joining Mr. Chiaranussati’s hospitality ecosystem opens up tremendous opportunities for Fusion,” said Christopher Hur, CEO of Fusion Hotel Group.  “This partnership allows us to accelerate our growth across Asia, leverage shared focus areas of technology and marketing and distribution, and invest further in brand development and talent—strengthening our mission to deliver exceptional hospitality experiences.”

Hospitality Platforms Led by Mr. Suchad Chiaranussati

SC Capital Partners brings more than 20 years of hospitality investment and asset management experience across Asia Pacific and is the sponsor of Japan Hotel REIT Advisors (JHRA), which manages the largest listed hotel REIT in Japan by hotel value. Through JHRA, the platform oversees 78 hotels comprising more than 22,000 rooms nationwide. Complementing this investment footprint, HMJ is one of Japan’s largest hotel operators, with 26 hotels and over 8,000 keys across 11 prefectures. HMJ operates its own flagship brand, Oriental Hotels & Resorts, and provides white-label management services for leading global hotel companies such as Hilton, Marriott and IHG. The broader platform is further supported by Topotels Hotels & Resorts, an Indonesia-based hotel management company with a growing portfolio across Indonesia.

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Veligandu South Male Atoll, Maldives, March 22, 2026 / TRAVELINDEX / An adult-only sanctuary set amid crystalline lagoon waters, Anantara Veli Maldives Resort unveils an inspired celebration of culinary artistry with its fourth Michelin Star Guest Chef Series, featuring an exceptional all-female lineup. Set within the tranquil beauty of the Maldives, acclaimed chefs from around the world bring their distinctive perspectives and Michelin-starred mastery to the island for a series of exclusive dining experiences.

From the sun-soaked coasts of Italy to the vibrant streets of Bombay and the refined ateliers of Paris, each residency offers guests the opportunity to savour refined flavours, creative expression and the evolving voice of women in global gastronomy, thoughtfully curated in Anantara Style.

Kick-starting the series back in January was Chef Caterina Ceraudo, whose Calabrian-rooted cuisine reflects the landscapes and traditions of Southern Italy through a contemporary lens. Known for her thoughtful approach to ingredients and refined techniques, her dishes honoured the connection between land, heritage and modern Italian creativity.

Chef Gabriela Chamorro brought the vibrant spirit of Dubai’s cosmopolitan dining scene to the island last February. Her residency showcased bold flavours and contemporary flair, with standout dishes such as a Buñuelo with tuna tartare, guava jam and black garlic aioli, balancing sweetness, richness and bright coastal notes in a single elegant creation.

Looking ahead, the series continues with an inspiring lineup of female chefs from around the world, each bringing their own perspective and culinary artistry to the island.

Among them is Chef Kelly Rangama, a Michelin-starred chef and winner of Top Chef France, known for weaving her Creole heritage into refined French cuisine. Her signature Rougail Saucisse elevates the beloved Réunion Island classic of smoky sausage, tomato and aromatic spices with contemporary finesse.

Also joining the series is Michelin-starred Chef Emily Roux, of the legendary Roux family. Known for her elegant and inventive French-inspired cuisine, Chef Emily has earned the recognition through her restaurant Caractère in London and her place within one of Britain’s most iconic culinary dynasties. Her Seared John Dory with beurre blanc and seasonal vegetables showcases her refined technique and mastery of balanced, expressive flavours.

From the land of the rising sun, Chef Nao Motohashi of Restaurant JULIA brings the precision and quiet elegance of Japanese cuisine to the series. Known for her refined approach to seasonal ingredients and meticulous technique, Chef Nao creates dishes that balance purity, harmony and visual artistry. Her cooking reflects the philosophy of Japanese gastronomy, where flavour, texture and presentation come together in thoughtful simplicity, offering guests a dining experience that is both delicate and deeply expressive.

Expanding the chef list from its usual Michelin-starred lineup, visiting chefs for the rest of the year include Chef Iris Jordan Martin of Restaurant Ansils in Aragon, Spain, winner of the 2025 Michelin Guide Young Chef Award, Chef Ash Valenzuela-Heeger of Riverine Rabbit in Birmingham, UK and Chef Niyati Rao of Ekaa in Bombay, India.

“We’re excited to have an all-female lineup this year. The culinary scene is a male-dominated industry, but there are many female chefs out there whom we believe deserves the same recognition and our team of chefs would benefit tremendously from this experience,” said Culinary Director, Chef Francis Purification.

He added, “Each residency features collaborative dinners with our chefs, cooking classes and a long table dinner, hosted by a member of our family, allowing guests to engage not only with delicious food but with the stories and inspirations behind it.”

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