Culinary Charisma at Four Seasons Resort Chiang Mai

It is this very philosophy that inspires every aspect of how hospitality is curated. "Our kitchens are an expression of culinary artistry," smiles Sean Mosher, General Manager. "Beyond the kitchen, our goal is to ensure that every guest feels a true sense of connection and authenticity throughout their stay," adds Resort Manager Anthony Tschudin. The culinary team, helmed by Executive Chef Alvin Dela Cruz, and three specialist chefs have more than a few tricks up their sleeves. Transforming ingredients into dishes that display both imagination and skill, the food here is not simply cooked - it is a dining experience that is crafted with devotion, integrity, and inspiration. "Each plate represents a balance of place, produce, and precision," insists Alvin.

A Farm-to-Table Symphony

As the last word for all things delectable at the resort, Alvin wears his apron lightly. Always quick with a joke and ready with a smile, he remarks that being situated here in Chiang Mai is like winning the lottery. "This region is blessed with an abundance of natural resources, and we source directly from farms growing all kinds of exotic produce here," he grins. Encouraged by this bounty, Alvin delivers elevated farm-to-table experiences at various restaurants, aided by his expert culinary brigade. At North by Four Seasons, the central fire grill breathes softly, bringing works of his art straight from the charcoal to the plate. His signature recipe - Slow Cooked Pork Belly - is reflective of this, as all the ingredients used are harvested right here in his chef's garden, or from the farmers nearby. Drawn from a traditional Lanna technique of preparing roasted pork, his recipe balances texture and flavour, crackling skin and tender meat, in a delightful ode to Northern Thai cooking.

Honouring Thai Heritage

Partnering with an expert such as Naruchit Taingtrong as Executive Sous Chef is a feather in the cap, and the award-winning concepts at the Michelin-recognised Khao by Four Seasons are a testament to this fantastic collaboration. Bringing his brand of authentic Thai expertise to the table, Khun Golf (as he is affectionately called) is all about the details. From hand-pounded curry-pastes to the pairing of herbs and aromatics, he tinkers tantalisingly with some centuries-old techniques. One dish that sums up his craft is the Khao Soi Gai, with its rich coconut gravy, soft egg noodles, and crisp fried noodles on top. "Much more than a dish, it is Northern Thailand in a bowl, where the aromas of street markets and family kitchens collide in a spectacular burst of flavour," smiles the Executive Sous Chef.

Sweet Expressions of Joy

Bringing a special brand of culinary flair to the festivity, Executive Pastry Chef Yanisa Wiangnon's passion for all things sweet is the icing on the cake. "One could say that the dessert menus at the resort read almost like poetry," grins Yanisa. Fusing heart with art in swirls of cinnamon and folds of fondant, she layers every creation with elements from her heritage. From the Sweet Sensation dessert buffet to the seasonal Afternoon Tea at Khao by Four Seasons, every creation is a joy to the senses, where locally sourced fruits star alongside tropical sun-kissed spices. Guests at the resort must not leave without sampling a bite of her Khao Mak Cheesecake, transforming a local treat with fermented sweet rice (Khao Mak) and tart cheese.

Cooking with Heart, Sharing with Guests

The essence of the resort's culinary expertise lies not only in creation but also in the continuance of tradition and knowledge. This is where Thai Chef Instructor Suwattana Boonyarattananusorn shines. Leading the immersive cooking classes at Rim Tai Kitchen Cooking Academy, he invites guests to explore the rhythms of Thai culinary tradition. His signature dish, Larb Muang Moo, a vibrant Northern Thai salad with herbs, toasted rice, and a cornucopia of flavours is a masterclass in balance. In his sessions, Khun Tor - as he is fondly nicknamed - does not simply recite recipes, but rather takes guests on a journey into the culinary landscape that is Thailand. Guests learn to tackle a variety of ingredients in typically Thai fashion, with pestle and mortar techniques, in this hands-on cooking class.

Where Craft Becomes Connection

"A visit to Chiang Mai is a sensory experience on so many levels," reflects Anthony. "The soul of the destination is in its craftsmanship: from the temples and the markets to the boutiques and workshops, there is an inherent beauty that abounds here." And channelling this very spirit, Alvin and his team work their magic in the kitchens of Four Seasons, even as they express their skills honed over years, with respect for tradition, and courage to innovate. To taste their food is to engage first-hand with their craft, the patience in preparation, the precision in every cut, and the creativity on every plate. "At Four Seasons Resort Chiang Mai, culinary excellence is not an achievement, it is a celebration of passion, shared experiences, and a living, and breathing artform," summarises Alvin.

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