\n\n Award-winning alumni (from left):<\/b> Chef Sittikorn \u2018Au\u2019 Chantop, Chef John Chantarasak, Chef Pichaya \u2018Pam\u2019 Soontornyanakij, and Chef Parkorn \u2018Tan\u2019 Kosiyabong \u2013 Michelin-recognised chefs whose careers reflect the professional foundations gained through Dusit\u2019s hospitality education institutions.<\/i>\n <\/p>\n<\/figcaption><\/figure>\n
While individual Michelin distinctions across Dusit’s portfolio have been announced previously, their collective significance has become increasingly clear. Together, they reflect a long-term, integrated approach to hospitality, one that links guest experience, culinary excellence, and education under a shared philosophy of Thai-inspired gracious hospitality.\n<\/p>\n
In 2025,
\nDusit Thani Bangkok, Dusit Thani Kyoto, and Dusit Thani Mactan Cebu<\/b> hotels were each awarded one Michelin Key from the Michelin Guide, recognising exceptional stays and affirming Dusit’s focus on design integrity, refined service, and experiences shaped by local culture and character. In parallel, Dusit’s culinary credentials have been strengthened through one Michelin Star awarded to
\nCannubi by Umberto Bombana<\/b> at Dusit Thani Bangkok \u2013 the first Italian restaurant in Thailand to receive such distinction \u2013 reinforcing the group’s position as a curator of world-class dining experiences.\n<\/p>\n
Crucially, this recognition extends beyond hotels and restaurants to the people shaping them.
\nDusit Thani College<\/b>, recognised as one of the leading institutions in Thailand and Asia in the field of hospitality and culinary education, has spent more than three decades providing a strong professional foundation for budding chefs who have gone on to build meaningful careers. Its alumni include respected chefs, restaurateurs, and competitors on international platforms such as
\nMasterChef<\/i> and
\nIron Chef<\/i>, reflecting both technical excellence and creative confidence.\n<\/p>\n
In the most recent Michelin Guide selections, this impact has been clearly demonstrated.
\nAKKEE<\/b>, owned by
\nChef Sittikorn ‘Au’ Chantop<\/b>, an alumnus of the International Programme in Culinary Arts and Restaurant Management, and
\nGOAT Bangkok<\/b>, owned by
\nChef<\/b>
\nParkorn ‘Tan’ Kosiyabong<\/b>, an alumnus of the International Programme in Kitchen and Restaurant Management, both received one Michelin Star for the second consecutive year. GOAT Bangkok also received a Michelin Green Star, recognising its leadership in sustainable practices.\n<\/p>\n
Further reflecting the breadth of this talent pipeline,
\nM-O-K<\/b>, owned by
\nChef Sirorat ‘Fay’ Thowtho<\/b>, and
\nAGAVE<\/b>, owned by
\nChef<\/b>
\nNitinan ‘New’ Mangkala<\/b> \u2013 both alumni of Kitchen and Restaurant Management and based in Ubon Ratchathani, northeast Thailand \u2013 were awarded the Bib Gourmand, celebrating quality, value, and regional culinary identity.\n<\/p>\n
This momentum is echoed at
\nLe Cordon Bleu Dusit \u2013 Culinary Arts School, Bangkok<\/b>, a collaboration between Le Cordon Bleu and Dusitthat delivers internationally recognised professional training spanning Thai cuisine, classical French cuisine, bakery, pastry, and plant-based gastronomy. Its graduates continue to earn global recognition, including
\nChef Pichaya ‘Pam’ Soontornyanakij<\/b>, named
\nAsia’s Best Female Chef 2024<\/i> and
\nThe World’s Best Female Chef 2025<\/i>, who once again received a Michelin Star for
\nPOTONG<\/b>, which also ranked No. 13 on
\nThe World’s 50 Best Restaurants 2025<\/i>, and
\nChef John Chantarasak<\/b>, who received one Michelin Star for his inventive interpretation of Thai flavours through a seasonal British lens at
\nAngloThai <\/b>in London.\n<\/p>\n
“Taken collectively, the Michelin Guide recognitions across our hotels and dining, together with the achievements of chefs who have passed through our education ecosystem, reflect the strength of an approach built on care, craft, and continuity,” said
\nChanin Donavanik, Group CEO, Dusit International<\/b>. “They speak to our belief that Thai-inspired gracious hospitality extends beyond the guest experience \u2013 shaping standards, skills, and the foundations on which talent can continue to grow across the industry.”\n<\/p>\n
Alongside Dusit Thani College and Le Cordon Bleu Dusit \u2013 Culinary Arts School, Bangkok, Dusit’s commitment to talent development is further reflected in
\nThe Food School Bangkok<\/b>, an industry-aligned culinary school that broadens access to professionally relevant education. Bringing together three leading partners \u2013
\nALMA \u2013 The School of Italian Culinary Arts<\/b>,
\nTsuji Culinary Institute<\/b>, and
\nDusit Thani College<\/b> \u2013 it supports skills development and professional progression for experienced industry practitioners as well as entrepreneurs preparing to launch their own restaurants.\n<\/p>\n
“At a time when the global hospitality sector is grappling with talent shortages and rising expectations, we are pleased to be able to contribute to strengthening the industry beyond our own operations,” said Mr Donavanik. “Supported by Thailand’s strong food culture, global connectivity, and a favourable environment for students and professionals alike, the institutions we operate help equip talent to succeed across a wide range of hospitality settings. We remain committed to supporting this collective effort in whatever ways we can, with the hope that it continues to be reflected in meaningful outcomes, including recognition on respected global platforms such as the Michelin Guide.”\n<\/p>\n
Hashtag: <\/b>#Dusit<\/p>\n
\n The issuer is solely responsible for the content of this announcement.<\/em>\n <\/p>\n ![\"\"](\"http:\/\/track.media-outreach.com\/index.php\/WebView\/447868\/4121\")
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Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"BANGKOK, THAILAND – Media OutReach Newswire – 4 February 2026 – Dusit International, one of Thailand’s leading hotel and property development companies, is spotlighting a rare convergence of Michelin recognition across its hospitality ecosystem, spanning hotels, dining, and the chefs who have passed through institutions under Dusit Hospitality Education. Award-winning alumni (from left): Chef Sittikorn …<\/p>\n","protected":false},"author":1,"featured_media":56285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[60],"tags":[],"_links":{"self":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts\/56284"}],"collection":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/comments?post=56284"}],"version-history":[{"count":0,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts\/56284\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/media\/56285"}],"wp:attachment":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/media?parent=56284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/categories?post=56284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/tags?post=56284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Award-winning](\"https:\/\/images.media-outreach.com\/729604\/Award-winning-alumni-1-.jpg\")