Bangkok Chef Charity Gala Returns in 2024

December 05, 2023

Nuntiya Intralib, Managing Director Jivanand Company Limited

Nuntiya Intralib, Managing Director Jivanand Company Limited

The Bangkok Chef Charity Fundraising Gala is set to return on 17 February 2024 at the Mandarin Oriental, Bangkok’s Royal Ballroom, with Her Royal Highness Princess Maha Chakri Sirindhorn gracing the occasion. The charity event, a luncheon this time, is returning after a hiatus, bringing culinary expertise together for a benevolent cause.

Organized by Jivanand Company Limited, under the direction of Managing Director Nuntiya Intralib, the upcoming 11th edition of the gala luncheon marks a first in the charity’s history, featuring an unprecedented collaboration among 11 Michelin-starred restaurants, alongside eminent hotels from Bangkok and Hong Kong, and three premier culinary academies of Bangkok. Thirty chefs will converge to curate a 10-course gourmet menu designed to delight 360 attendees.

In a gesture of support for sustainable agriculture, Nuntiya Intralib highlights the inclusion of Jun Ka Pak Jasmine Rice, a product of Surin and Buriram provinces, known for its organic, chemical-free cultivation. The rice will feature in one of the canapés and accompany a main dish, bringing a taste of local Thai produce to the fore. This time, the Bangkok Chef Charity logo has been redesigned by a creative student from the Chitrlada Academy, infusing a fresh artistic touch to the event’s identity.

The charity gala, a fixture since 2009, stems from a heartfelt initiative by executive chefs from leading Bangkok hotels who joined forces to raise funds for children in Thailand’s remote regions. The last gala in 2019 raised a remarkable 44 million baht, showcasing the generosity of the city’s business and social luminaries.

The upcoming luncheon aims to continue this legacy of philanthropy, with all proceeds destined for hospitals under the Debaratana Vejjanukula Foundation, patronized by Her Royal Highness. The event has been a platform not only for showcasing culinary artistry but also for nurturing young talent. This tradition continues as students from international schools in Bangkok will work alongside the acclaimed chefs, offering a blend of experience and youthful enthusiasm.

With the Bangkok Chef Charity Fundraising Gala Luncheon’s return, the city’s gastronomic scene is set to witness a harmonious blend of tradition, innovation, and charity, all in the presence of Thai royalty.

bangkok chefs charity the front row3

WHAT TO EXPECT: At the upcoming luncheon, guests will enjoy canapés prepared by chefs from various venues ­– Chef Remi Verrier of The Allium at The Athenee Hotel, Chef Itthi Nitayaporn from Bangkok Marriott Marquis Queen’s Park, Chef Antonio Cortes at Ecole Ducasse Nai Lert Bangkok Studio & Café, Chef Pongpak Cherngchankit representing Chitrlada Culinary Academy, Chef Yodying Phoomcharoen of Hybrid Restaurant & Wine Bar, and Chef Brian Rodriguez from St. Regis Bangkok.

Chef David Hartwig from Igniv Bangkok and Chef Holm Klanehammer from Waldorf Astoria Bangkok will collaborate to present Dish No. 1, a cold vegetable dish, at an upcoming dining experience.

Chefs Gerard Villaret Horcajo from Elements at The Okura Prestige Bangkok and Carlo Valenziano from Siam Kempinski Hotel Bangkok will create Dish No. 2, featuring scallops. Chef Arnaud Dunand of Maison Dunand and Chef Phillip Taylor from Shangri-La Bangkok will collaborate on Dish No. 3, highlighting red prawn. For Dish No. 4, Chef Amerigo Sesti from J’AIME at U-Sathorn Bangkok and Chef Andrea Montella from Centara Grand at CentralWorld will prepare a squid dish.

Furthermore, Chef Tommy Cheung from Yu Ting Yuan at Four Seasons Hotel Bangkok and Chef Lam Yuk Ming from Spring Moon at The Peninsula Hong Kong will present Dish No. 5 with fish as the main component. Dish No. 6 will be a soup crafted in partnership between Chef Davide Garavaglia from Cote at Capella Bangkok and Chef David Senia from Grand Hyatt Erawan.

For Dish No. 7, featuring chicken, the chefs in collaboration are Chef Dominique Bugnand from Mandarin Oriental, Bangkok and Chef Philip Hickman from Le Normandie at the same hotel. Dish No. 8, a sorbet, will be prepared by Chef Arne Riehn from Igniv Bangkok and Chef Gaetano Palumbo from InterContinental Bangkok.

A main course featuring lamb will be served as Dish No. 9 by Chef Wilfrid Hocquet from Blue and Chef Albin Gobil from Gaddi’s at The Peninsula Hong Kong. Chef Chumpol Jangprai from R-Haan and Chef Yukio Takeda from Tsunami at JW Marriott Hotel Bangkok will prepare a main course with beef labelled as Dish No. 9.

Finally, the sweet conclusion with Dish No. 10 will be a dessert created by Chef Sylvain Constans from Capella Bangkok in collaboration with Chef David Bonet from Lenotre Culinary Arts School Thailand.

The 2024 Bangkok Chef Charity is supported by Tops Wine Cellar, Evian, Jagota Brothers Trading Co., Ltd., Premium Food, Lucaris, Clement Design Thailand who has contributed specially designed jackets for all participating chefs, Knightsbridge Group, Krungthep Light Orchestra, RP Media Group and Krinbourne Kommunications.

*For ticket purchase, priced at Baht 15,000 nett per seat, call Pine Yadathip +6686 780 9301.*

*For more information, contact Nuntiya Intralib by email:*

Students from international schools in Bangkok will work alongside the acclaimed chefs

Neetinder Dhillon
With over two and half decades in the media, The Front Row founder Neetinder Dhillon has plenty of stories to tell. As the former editor of several lifestyle, travel, inflight and B2B magazines, she has been in the front row keeping a close eye on news, trends and all things luxe. She subscribes to Pico Iyer’s concept of luxury: In an age of distraction, nothing can feel more luxurious than paying attention.

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