Salon

Located next to the main lobby, the Salons serve a selection of hot and cold beverages, cocktails, light snacks and afternoon tea. A Chocolate Buffet is offered every Saturday and Sunday from 2.00pm – 5.30pm. Live entertainment highlights with a traditional Kim player every Saturday and Sunday during 2.00pm – 5.00pm

Operating Hours:

Open Daily: 08.00 - 21.00 hrs.
Afternoon Tea Set: Monday – Sunday: 14.00 – 18.00 hrs.
Chocolate Buffet: Saturday and Sunday: 14.00 – 17.30 hrs.
Seating Capacity : 40 persons
Telephone: 66 (0) 2 344 8888

Reservations:
Email your reservation directly to promotions@sukhothai.com

 

Chef Laurent

LAURENT CLAUDE GANGUILLET Executive Pastry Chef
THE SUKHOTHAI BANGKOK

Laurent Ganguillet, Executive Pastry Chef at The Sukhothai Bangkok was born and raised in Switzerland. Laurent’s career started when he took a three year apprenticeship as Patissier-confiseur-glacier at the famous Confiserie H. Walder in Neuchatel, Switzerland. After completing his training and graduating with top honors, Laurent went onto complement his professional knowledge by accepting a one year apprenticeship as a Baker at Roger Knecht Bakery in Neuchatel.

Laurent moved to the Channel Islands in the UK and then onto the Hotel Al Khozama in Riyadh, Saudi Arabia and after 12 months in the Middle East, Laurent was lured to Bangkok and then join the pre-opening team at The Sukhothai Bangkok since April 1991.

Among Laurent’s greatest achievements is the implementation of the Chocolate Buffet concept which started at The Sukhothai Bangkok and still remains the talk of Bangkok and can be tasted Fridays through to Sundays in the Lobby Salon.

Chef Nam

NAM NGUYEN Executive Chef
THE SUKHOTHAI BANGKOK

Nam, spent his early years in Saigon before his family moved to Denmark, discovered his passion for cooking while doing National Service as part of the UN Peacekeeping Force in Yugoslavia.

After four years of intensive training at the Copenhagen Culinary Institute, Nam joined The Grand Hotel in Oslo followed by one year in the one Michelin-star restaurant, Le Canard.

Nam took his culinary skills to the US where he worked in New York’s premier Scandinavian Restaurant, Aquavit. He was then lured to The Lighthouse in Singapore by the award winning Les Amis Group, where he built on his fine French cuisine skills. In Singapore, Nam was named most promising Chef at the World Gourmet Summit Awards in 2002.

From Singapore, Nam moved to London to work at the Howard Hotel and following this the tropical island of Bali. Nam conquered not only the kitchens of The Legian but the island’s epicures. From Bali, Nam joined The Sukhothai Bangkok, where discerning diners have the opportunity to savour Nam’s inimitable style of cooking.