At the legendary Sunday brunch at Colonnade, The Sukhothai Bangkok, you will see Mr. Thitisorn Amatasin, Executive Chef of the Hotel, in his smart chef’s uniform with a toque blanche on checking details at each food and live cooking station from the beginning until the end of the brunch, or even preparing à la minute dishes for diners at any one of the live cooking stations. When seeing how Executive Chef Thitsorn prepares your dish, it is indeed effortless for you to recognize him as a sedulous chef who cooks with flair and passion.
When I experienced the Sunday brunch at Colonnade a week ago, I had the pleasure to savour Executive Chef Thitsorn’s lobster bisque prepared right in front of me. Impressed by his culinary skills and welcoming smile, the lobster bisque was my favourite dish at this legendary brunch. Watch the video and see how Executive Chef Thitsorn made this delicious lobster bisque.
Prior to assuming his current position as the Executive Chef at The Sukhothai Bangkok, Thai-born chef Thitsorn has gained extensive work experience in western cuisines from internationally-awarded French restaurants in Bangkok, namely Le Normandie at Mandarin Oriental Hotel and Le Notre. Further enriched and equipped himself with hotel management skills and culinary expertise during his service for Shangri-La Hotels and Resorts, both in Bangkok and other Asian cities such as Hong Kong and Manila, chef Thitsorn has developed indispensable skills on balancing between streamlined operations and high standard of quality in food and service by the time he’s joined Colonnade as the Executive Chef.
Compliments should have been extended to him for his stewardship in continuing the legend of Colonnade’s Sunday brunch to foodies and loyal fans of The Sukhothai. If you want to witness chef Thitsorn’s culinary passion, you are highly recommended to try the Sunday brunch at Colonnade.