TASTE AT THE ST. REGIS BANGKOK

Allow The St. Regis Bangkok to provide you with the opportunity to experience gastronomy at its very best.

Bangkok, Thailand  – From 9th – 20th November 2015, allow The St. Regis Bangkok to present a showcase of star-studded line up of celebrity chefs, mixologist,  and oyster producer coming together to provide you with the opportunity to experience gastronomy at its very best.

Michelin starred Michele Griglio of Restaurant Winter Garden by Caino at The St. Regis Florence, Peter Lloyd, Executive Chef of W London Leicester Square who runs Spice Market, a concept created by Michelin Starred Chef Jean George Vongerichten; Michelin Starred Alfredo Russo of the Dolce Stil Novo Restaurant, Turin Italy; Martina Breznanova from London's Nightjar; Julien Front from Huîtres Vendée Atlantique will team up with our very own Director of Culinary Matthew Woolford and Chef de Cuisine Stefano Merlo from The St. Regis Bangkok to specially prepare an unmatched culinary experience from 9th until 20th November.

Embracing the global St. Regis Aficionado program that provides private access to the world's specialists in food, wine, fashion, art, sport, philanthropy, spa and relaxation, the TASTE AT THE ST. REGIS BANGKOK will highlight the signature flavors from these experienced chefs, each a master in his own specialty cuisine.

Celebrity Chef Dinner and Jazz Experience on 12th November at Drawing Room, The St. Regis Bar, VIU, Level 12, from 6pm onwards

For one night only, The St. Regis Bar will be transformed into a seductive twenties-era jazz club. Begin the evening with bespoke cocktails by acclaimed mixologist Martina Breznanova from Nightjar London - rated among the world's top five bars. Next, a 5-course wine dinner is hosted by celebrity chefs including Michelin-starred Michele Griglio from The St. Regis Florence; Chef Peter Lloyd who runs W London Leicester Square's restaurant Spice Market—a concept created by Michelin-starred chef, Jean-Georges Vongerichten, inspired by the street food Mr. Vongerichten enjoyed while traveling in Southeast Asia; Michelin-starred Alfredo Russo from the Dolce Stil restaurant, Turin, Italy; and the culinary team from The St. Regis Bangkok. The evening culminates with an intimate and remarkable performance by Jamie Cullum. Two price packages are available; THB7,900++ per person for the wine-pairing option, and THB6,900++ per person for the non-alcoholic option.

Michelin Starred Chef Michele Griglio from The Winter Garden by Caino together with Chef Stefano Merlo at Jojo, Level 1

• Lunch and Dinner on 9th, 10th and 11th November
• 5-course, 7-course and 9-course menus

Michelin Starred Chef Alfredo Russo of the Dolce Stil Novo Restaurant at Jojo, Level 1

• Dinner on 14th and 15th November, Lunch and Dinner on 16th and 17th November
• 5-course, 7-course and 9-course menus

Chef Peter Lloyd of Spice Market, a concept  created by Michelin Starred Chef Jean Georges Vongerichten together with Chef Matthew Woolford at VIU, Level 12

• A 5-course menu is available for Dinner on 14th November

 Packages per person:

• THB 4,200++ for 5 course dinner
• THB 6,000++ for 5 course dinner with wine pairing
• THB 5,100++ for 7 course dinner
• THB 7,500++ for 7 course dinner with wine pairing
• THB 6,000++ for 9 course dinner
• THB 8,700++ for 9 course dinner with wine pairing

Casa Santos Lima Tasting Lunch at VIU, Level 12 on 14th November, from 1pm onwards

Experience a Casa Santos Lima Tasting with a 3-course lunch at VIU, priced at THB1,500++ per person. Taste a series of signature wines from the region, which will be complemented with a 3-course lunch.

Casa Santos Lima has been a family business for many generations and was founded by Joaquim Santos Lima, who, by the turn of 19th century, was among the greatest producers and exporters of Portuguese wines. Maria João Santos Lima and José Luís Santos Lima Oliveira da Silva, granddaughter and great grandson of the founder, have been leading Casa Santos Lima since 1990, replanting most of the vines and modernizing all its productive structure.

The vineyards are distributed by several Estates (Quintas): Quinta da Boavista, Quinta de Bons-Ventos, Quinta das Setencostas, Quinta da Espiga, Quinta do Espírito Santo, Quinta do Figo, Quinta do Vale Perdido and Quinta das Amoras, covering a total area of nearly 290 ha.

The decision to plant new varieties and to maintain almost extinct Portuguese varieties has resulted in the production of one of the largest Portuguese single-variety wines collection, some of them unique, like the case of Camarate and Preto Martinho. More recently, this collection was increased with several bi-varietal wines, resulting in exciting blends of Portuguese and international grapes.

French Oysters Fine de Claire from Vendee at VIU, Level 12, from 15th until 20th November.

Oyster producer Julien Front from Huîtres Vendée Atlantique will be joining us at VIU for this promotion, where the oysters from Vendee, France can be ordered from an a la carte menu from 15th until 20th November.

The company started with Julien's grandfather in 1955, Mr Henri Front. Three generations have been working on the oyster farm, to always produce the best oyster. This year, the company is celebrating its 60th birthday, an evidence of recognizable success. The company has expanded its activity to 10 Ha spread over 3 different zones, depending of the tides, streams, and the maturity state of the oyster. Every year, they produce 140 tons of oysters. Most of its production is sold locally in France but they are also exporting to Hong Kong, Singapore, Dubai, among other places.

The Taste Brunch on 15th November at VIU, Level 12, from 12noon until 3pm

Featuring Chefs Alfredo Russo, Michele Griglio, Peter Lloyd, Matthew Woolford, Stefano Merlo, and oyster producer Julien Front, showcasing a sumptuous buffet with a wide selection of the finest fare, including premium oysters and signature dishes from the visiting Chefs.

• Brunch with non-alcoholic beverage at THB3,500++ per person.
• Brunch with alcoholic beverage at THB4,500++ per person including wines, sparkling wines, Siam Mary, martinis, beers.
• Brunch with unlimited Moet & Chandon Imperial Brut and soft drinks at THB5,500++ per person.

For reservations, please call +66 2207 7777, e-mail fb.bangkok@stregis.com or visit www.stregisbangkok.com. Connect with St. Regis Bangkok on Facebook, Instagram, and Twitter.

About Chef Michele Griglio, the Executive Chef of Restaurant Winter Garden by Caino, The St. Regis Florence

Chef Michele Griglio's early career started in the kitchen of 2 Michelin Star chef, Walter Eynard in Torre Pellice, followed by an experience with Paul Knight, Ryan Matherson and Allister Bishop in London. With his background, skills and an extensive experience with Michelin Star chefs and in 5 star deluxe hotels including Le Meridien Piccadily (London), Delle Antiche Contrade and Flipot Restaurant, he was able to develop a clear and distinctive

culinary identity. In June 2011, Michele was appointed as the Executive Chef of Restaurant Winter Garden by Caino, The St. Regis Florence. In November 2014, Michele was awarded its first star by the Michelin Guide. His cuisine reflects the inspiration he gathers from his experience, his passion for research and local ingredients: a state of constant renewal that, at the same time, remains profoundly tied to local tradition.

About Chef Peter Lloyd, the Executive Chef of Jean Georges Vongerichten's Spice Market, The W London

As the Executive Chef of W London, Chef Peter Lloyd runs the hotel's restaurant Spice Market—a concept created by Michelin-starred chef, Jean-Georges Vongerichten, inspired by the street food Mr. Vongerichten enjoyed while traveling in Southeast Asia.  Peter oversees all aspects of the hotel's food offering. After training at the Dorchester hotel, Peter went on to work at Suka, the Malaysian restaurant at the Sanderson hotel, and at Bank restaurant and bar. Beginning his career as a commis chef at the House of Commons, before moving to the world famous Dorchester Hotel on Park Lane, Peter has had the honor of being selected to cook for H.M the Queen and members of the Royal Family, alongside the King and Queen of Malaysia. Previously a head chef at the age of 23, as well as completing stages with Marco Pierre White, Gordon Ramsay, Pierre Koffmann, Phil Howard, and Charlie Trotter, Peter is now executive chef at Spice Market. Having joined  in 2011 he is responsible for all food operations across the restaurant and the W London-Leicester Square.

About Chef Alfredo Russo

A native of Piedmont, north Italy, Chef Alfredo Russo was born into a home where importance was placed on good food. Having completed his studies and apprenticeships at various Michelin starred restaurants in Piedmont, at the age of 22, Alfredo Russo opened the Dolce Stil Novo restaurant. Three years of resolute work earned him his Michelin star and less than 12 months later he met the criteria to enter Jeunes Restaurateurs d'Europe. In 2004, the leading Italian culinary guide “L'Espresso” awarded Alfredo the title of “Italy's best young chef”. Alfredo's acclaimed kitchen and personal style has also led to collaboration (2004-2008) with the Gran Hotel et de Milan from 2004 until 2008. In 2008, the Dolce Stil Novo restaurant moved to a new home inside the Palace of Venaria (Reggia di Venaria). It became the first ever restaurant located inside a royal palace. In 2011, the Dolce Stil Novo Restaurant received the International Five Star Diamond Award from The American Academy of Hospitality Sciences. In 2013, the Italian Touring Club announced that the Dolce Stil Novo restaurant was added to the prestigious "Olimpo della ristorazione" list.

About Chef Matthew Woolford, the Executive Chef of The St. Regis Bangkok

Chef Matthew helms the kitchens of The St. Regis Bangkok as its Director of Culinary, bringing with him over two decades of experience and culinary dynamism. A native of Sydney, Australia, Matthew first discovered his passion for the culinary arts at the tender age of 17 during his first hotel apprenticeship. At the age of 19, he won the prestigious “le Torque Blanches Australian of the Year” by Tony Bilson. Matthew's first foray into Asia was 14 years ago, where he ran the kitchens in various locations within South Korea, Thailand, Hong Kong and Singapore. After working for numerous well-known companies and restaurants, he joined W Hotels in 2003 and championed the opening of several kitchens including W Seoul Walkerhill, which is Starwood Hotel and Resort's first W Hotel in Asia, and W Koh Samui. Matthew was recently appointed as the Starwood Regional F&B Council Leader for the TVC region (Thailand, Vietnam and Cambodia) to take the lead in implementing Best in Class Restaurants across all of Starwood hotels in the region.