Bangkok, Thailand, October 10, 2025 / TRAVELINDEX / Bangkok has long established itself as a serious player on the global culinary stage, but the week of September 22–28, 2025, elevated the city to unprecedented heights. The 25th Annual World Gourmet Festival at Anantara Siam Bangkok wasn’t merely an event; it was a unique moment that will be remembered as a spectacular celebration of gastronomy.
This silver jubilee edition transcended every expectation, and, over seven extraordinary days, heritage met innovation, and the world’s most celebrated chefs converged to create memorable magic.
An Unprecedented Assembly of Culinary Giants
The numbers tell a remarkable story: 16 Michelin-starred restaurants representing a combined 22 stars, four Green Star honorees championing sustainable gastronomy, seven establishments from The World’s 50 Best and Asia’s 50 Best lists, and multiple recipients of the industry’s most prestigious individual accolades.
This edition achieved something rare: a seamless narrative arc that honored the festival’s quarter-century legacy while boldly charting new territory. The organizer’s genius lay in orchestrating not just meals, but meaningful dialogues between culinary philosophies, creating bridges between continents and generations.
Opening Night: A Prelude to Greatness
The opening party set an exhilarating tone for the week ahead. Held in the hotel’s resplendent ballroom, the evening brought together a unique constellation of talent. The atmosphere was charged with anticipation as chefs, partners, sponsors, and guests mingled amid an ambiance that perfectly balanced sophistication with genuine warmth, a hallmark of Thai hospitality that Anantara Siam has perfected over the years.
What struck the most was the palpable sense of camaraderie among these culinary legends. Despite their individual achievements and competitive spirits, there was a collective understanding that they were participating in something significant. The collaborative spirit would define the entire festival, resulting in partnerships that pushed creative boundaries and produced dishes that none could have achieved alone.
The Festival’s Format: A Masterclass in Programming
The festival’s signature three-tiered approach; Gourmet Discovery, Gourmet Encounters, and Gourmet Icons, proved brilliantly orchestrated. Each format offered distinct but equally compelling experiences.
Gourmet Discovery delivered on its promise of once-in-a-lifetime collaborations. The rare six-hands dinner featuring Eric Vildgaard of three-Michelin-star Jordnær alongside the brothers Mathias and Thomas Sühring of two-Michelin-star Sühring at Spice Market was transcendent. Watching these Nordic-influenced masters navigate Thai ingredients and flavors in that nostalgic setting created dishes that were both intellectually stimulating and deeply satisfying. It was fusion without compromise, respect without restraint.
Gourmet Encounters brilliantly showcased the dialogue between international luminaries and Thailand’s own culinary champions. The pairing of Dave Pynt from Singapore’s legendary Burnt Ends with Bangkok’s Prin Polsuk of Samrub Samrub Thai at Madison was a masterclass in fire and finesse. Both chefs share an obsession with technique and ingredient integrity, yet their approaches diverge beautifully, Pynt’s muscular, smoke-kissed creations finding harmony with Polsuk’s refined exploration of royal Thai cuisine.
Equally memorable was the collaboration between Thitid “Ton” Tassanakajohn and New Zealand’s rising star Vaughan Mabee. Ton’s sophisticated understanding of Thai terroir, honed through his work at Le Du and Nusara, met Mabee’s bold, ingredient-driven New Zealand sensibility. The result was a menu that felt both grounded and adventurous, familiar and revelatory.
Gourmet Icons allowed individual masters to present their complete culinary vision. These solo performances were intimate revelations, offering rare access to the minds of chefs whose restaurants often require months of advance booking. Each tasting menu was a journey through technique, philosophy, and personal history.
Anantara Siam’s Restaurants Transformed
The festival maximized every corner of Anantara Siam’s exceptional dining portfolio, with each venue providing the perfect stage for its assigned culinary drama.
– Madison, the hotel’s sophisticated steakhouse, set the stage for unparalleled gourmet discoveries and the most-anticipated dinner of the festival; a bold Nordic-Southern Hemisphere culinary exchange, where Chef Eric Vildgaard and Chef Vaughan Mabee crafted a one-night-only tasting menu celebrating terroir, technique, and primal creativity. Under the leadership of Chef Jaime Fernando Rojas Lopez, Chef de Cuisine, the restaurant’s team executed the experience with flawless precision and emotional warmth.
– Biscotti, the hotel’s iconic Italian institution, was brilliantly reimagined with avant-garde menus from Grégoire Berger of Dubai’s underwater restaurant Ossiano, Francesco Stara of Sardinia’s Fradis Minoris, and Bangkok’s own Pichaya “Pam” Soontornyanakij from Potong. Chef Giuseppe Bonura, Chef de Cuisine, and his dedicated brigade supported these collaborations, blending authentic Italian soul with global creativity.
– Shintaro, the intimate Japanese dining room, hosted refined menus from Choi Ming Fai Jan of Hong Kong’s MORA, Jimmy Ophorst from Phuket’s sustainability-focused PRU, Peter Cường Franklin of Ho Chi Minh City’s Anan, and Chef Sachin Poorjary of Indee Bangkok. The precision and restraint of Japanese aesthetics provided an ideal framework for these chefs’ meticulous approaches.
– Guilty, the stylish Peruvian-inspired hotspot, showcased the vibrant energy of Latin American cooking through the talents of Paco Méndez from Barcelona’s COME, Francisco Araya, and Santiago Fernandez from Japan’s MAZ. The daring crossovers with Bangkok’s DK Khosla of Haoma and Chudaree “Tam” Debhakam of Baan Tepa created explosive flavor combinations that celebrated both tradition and experimentation. Chef Axel Javier Correa Mancera, Chef de Cuisine of Guilty, played a key role in bridging Latin and Asian influences, bringing the restaurant’s signature high-energy flair to every service.
– Spice Market, with its nostalgic Thai ambiance, became the spiritual heart of the festival, particularly during that unforgettable six-hands dinner that married Nordic precision with Thai soul. Chef Akkawin Pitrachart, Chef de Cuisine, ensured that every detail reflected Thai authenticity and hospitality, anchoring the festival’s sense of place and tradition.
The Sweet Crescendo: Janice Wong’s Artistry
No discussion of the festival would be complete without acknowledging the extraordinary contribution of Janice Wong. Asia’s leading dessert visionary transformed The Lobby Lounge into what can only be described as a temple of edible art. Her afternoon tea service and evening presentations blurred every conventional boundary between pastry and sculpture, flavor and emotion.
Working alongside Janice Wong, Chef Anupong Nualchawee, Executive Pastry Chef of Anantara Siam Bangkok, added his signature talent and technical mastery. His collaboration ensured the festival’s sweet finale harmonized the artistry of form with the warmth of Thai hospitality, a perfect close to seven days of global culinary brilliance.
Janice Wong proved once again why she stands tall in her field, creating experiences that linger in memory as much as any savory course.
Beyond the Plate: Daytime Programming That Inspired
The festival’s commitment to education and industry development distinguished it from mere hedonistic celebration. Panel discussions brought together chefs, sommeliers, and food thinkers to explore pressing issues facing modern gastronomy, from sustainability practices to the evolving role of regional cuisines on the global stage.
Masterclasses offered invaluable insights into technique and philosophy. Watching these masters work in intimate settings, explaining their thought processes and demonstrating skills honed over decades, provided lessons that extended far beyond the kitchen. The wine and mixology experiences, meanwhile, demonstrated the crucial role beverages play in elevating culinary experiences.
These daytime sessions underscored the festival’s mission to support Thailand’s next generation of culinary professionals. By creating accessible touchpoints with some of the world’s best chefs, the festival invested in the future of Thai gastronomy.
Accessibility Meets Excellence
One of the festival’s most commendable achievements was its commitment to accessibility without compromising quality. With programming spanning from THB 1,800 to THB 18,500, the festival opened its doors to a broader audience than ever before. This democratization of fine dining is precisely what the industry needs, opportunities for passionate food lovers at various financial levels to experience world-class gastronomy and develop more sophisticated palates.
This approach reflects a mature understanding that cultivating future generations of discerning diners requires exposure and education, not exclusivity for its own sake.
Sustainability Takes Center Stage
The presence of four Green Star chefs was more than symbolic. Their menus spotlighted innovative approaches to sustainable gastronomy, proving that environmental responsibility and culinary excellence are not opposing forces but complementary values. From nose-to-tail butchery to hyper-local sourcing and zero-waste techniques, these chefs demonstrated that the future of fine dining must be sustainable.
Jimmy Ophorst’s work at PRU in Phuket, with its farm-to-table philosophy and focus on indigenous ingredients, exemplified this commitment. His participation in the festival brought crucial attention to the fact that luxury and sustainability can, and must, coexist.
The Anantara Siam Difference
While the chefs deservedly claimed the spotlight, the flawless execution of such an ambitious festival reflects the visionary leadership of Executive Chef Justin Baziuk and Executive Assistant Manager-Operations Rémy Mezino, whose coordination, and strategic planning elevated this 25th edition to what many are calling the best World Gourmet Festival yet.
Their combined expertise reimagined the festival’s format and event offerings, seamlessly integrating international collaborations with Anantara Siam’s in-house culinary excellence. Every dinner, masterclass, and partnership bore their signature precision, creativity, and dedication to guest experience. Through their leadership, the festival achieved a rare harmony, a celebration of global gastronomy orchestrated with Thai hospitality at its finest.
A Closing Brunch to Remember
The festival’s conclusion with the Day 7 closing brunch at Parichart Court was pitch-perfect. Rather than an anticlimactic wind-down, it became a joyous celebration of the week’s achievements. The collaborative spirit that had defined the entire festival reached its apex as chefs, guests, and the Anantara team gathered to toast the memories created and the bonds formed.
The brunch format allowed for a more relaxed, convivial atmosphere, a collective exhale after a week of culinary intensity. Watching chefs who had been intensely focused all week now laughing and sharing stories with guests underscored the human connections that food uniquely enables.
Bangkok’s Continued Ascent
For more than two decades, the World Gourmet Festival has welcomed over 150 Michelin-starred chefs to Bangkok, playing a pivotal role in establishing the city as a global gastronomic capital. This 25th edition didn’t just continue that tradition, it dramatically accelerated Bangkok’s trajectory.
The city has evolved from an emerging dining destination to a culinary powerhouse that can host, inspire, and collaborate with the world’s best. Thailand’s homegrown talent, represented brilliantly by chefs like Ton Tassanakajohn, Prin Polsuk, DK Khosla, Tam Debhakam, Pam Soontornyanakij, and others, now stands confidently alongside international legends, contributing unique perspectives rooted in Thai culinary heritage but unbound by convention.
The Partnership Ecosystem
The festival’s success was made possible through thoughtful partnerships with The Tourism Authority of Thailand, United Overseas Bank, Chang, Diageo, Turkish Airlines, and Maserati Thailand. These collaborations demonstrated how luxury brands and institutions can meaningfully support cultural events that elevate entire destinations. Rather than mere sponsorship, these were genuine partnerships that enhanced the festival experience while aligning brands with culinary excellence and cultural sophistication.
A New Benchmark
Without hesitation that the 25th World Gourmet Festival set a new benchmark. What distinguished this event was not merely the concentration of talent, though that was unprecedented, but the thoughtful curation, execution, and genuine spirit of collaboration that infused every element.
The festival achieved something increasingly rare in our social media-obsessed, experience-collecting culture: it created moments of genuine connection. Connection between chefs discovering new ingredients and techniques. Connection between diners and the stories behind their meals. Connection between traditions and innovations. Connection between Bangkok and the wider culinary world.
This landmark edition stands as a testament to Chef Justin Baziuk and Executive Assistant Manager-Operations Rémy Mezino, whose vision, innovation, and tireless coordination brought together over 150 international and local chefs, partners, and sponsors. Their efforts ensured that the 25th World Gourmet Festival not only celebrated Anantara Siam’s legacy but also set a new benchmark for culinary excellence in Bangkok and beyond.
The Legacy Continues
As the 25th edition concluded, it was clear that this was not an end but a new start. The festival has set a formidable standard for its future editions while cementing Bangkok’s position at the pinnacle of global gastronomy. The relationships forged, techniques shared, and creative sparks ignited during this week will ripple outward, influencing menus and inspiring innovation in kitchens across continents.
For those fortunate enough to participate, whether as diners, chefs, or industry observers, the 25th World Gourmet Festival will be remembered as a defining moment. It was a week when Bangkok reminded the culinary world why it matters, when legendary chefs reminded us why we love food, and when Anantara Siam Bangkok demonstrated why it remains one of Asia’s most distinguished hospitality landmarks.
The memories created during those seven days in September will be savored for years to come. Here’s to the next quarter century of culinary excellence, and to many more celebrations that bring the world to Bangkok’s table.
The 25th Annual World Gourmet Festival was held September 22–28, 2025, at Anantara Siam Bangkok Hotel.