She brings a wealth of international culinary and teaching experience to The Food School Bangkok. Trained at the prestigious Le Cordon Bleu in Paris and L’Ecole Hôtelière de Lausanne in Switzerland, she combines classic French techniques with a deep passion for education and personal development.
Her professional journey spans over two decades across top-tier kitchens and institutions in Paris, Boston, and Hong Kong—including L’Atelier de Joël Robuchon, Conrad Hotel, and Lan Kwai Fong Entertainments. As an educator at Dusit Thani College since 2007, she has mentored aspiring chefs through hands-on kitchen instruction, lectures, and holistic student guidance.
With a unique background in Education & Child Studies from Smith College (USA), Chef Veronica is committed to nurturing both skill and self-awareness in the kitchen. Her approach blends precision, creativity, and mindfulness—empowering students to grow as confident culinary professionals.
a culinary innovator known for his mastery of BBQ and the bold complexity of Asian spices. With formal training in Bali and experience in top kitchens across Southeast Asia and the Maldives, he has developed a unique approach that fuses ancient techniques with modern flair. From expertly cured fish to spice-infused BBQ, his dishes reflect a deep respect for tradition and a drive for innovation.
His career includes key roles at acclaimed venues such as The Sanchaya, 137 Pillars Bangkok, and Niyama Maldives. Chef Nanang is also a proud recipient of a Silver Medal in the Professional Seafood Challenge and a Bronze Medal in the Duo of Beef Challenge at the Thailand Ultimate Chef Challenge 2017.
Born in Thailand, Chef “M” Thanwa Seesaed moved with his family to Naples, Italy, at the age of nine—an experience that sparked a deep and lasting love for pizza. Starting as a delivery boy, he worked his way up in the kitchens of Naples and Rome, learning the true art of pizza-making in the birthplace of Neapolitan pizza. In 2016, Chef M joined the Peppina team in Bangkok, bringing with him years of hands-on experience and a passion for authentic Italian techniques. He made history by becoming the first Thai chef to be certified by the Associazione Verace Pizza Napoletana (A.V.P.N.), the prestigious global authority on true Neapolitan pizza.
His talents have gained international recognition. In 2019, he earned 3rd place in the Olimpiadi Vera Pizza Napoletana in the gourmet category and secured 7th place in the renowned Caputo Trophy.
Now in his seventh year with Peppina, Chef M has risen to the role of Head Pizzaiuolo. He is responsible for training and mentoring all pizzaiuoli across the Peppina brand, helping the team consistently deliver award-winning pizzas. Most recently, Peppina was named “Best Pizzeria in Thailand & South East Asia,” ranked 5th in the Asia Pacific and 43rd globally by the 50 Top Pizza Awards—an honour Chef M celebrated alongside owner Chef Paolo Vitaletti at the awards ceremony in Naples.
Chef Kent is an internationally acclaimed culinary professional with over 45 years of expertise. His roles as the Head Chef for the Thai Royal Family’s official receptions, President of prestigious culinary organizations, and award-winning culinary ambassador highlight his mastery in fine dining, culinary innovation, and hospitality management. Chef Kent learned how to perfectly fusion traditional and modern techniques in his numerous years of managing teams and operations, mentoring the next generation of chefs and planning event execution. His leadership benefitted many students and companies while leading them to success.
Culinary Consulting and Advisory
- LOTTE R&D Center, Seoul (2018–2020)
- Kinnari Thai Cuisine, Singapore (2018–2019)
- ASEAN Disability Training Center (2019–Present)
CEO of Synova, a leading manufacturer of premium beverage and bakery products based in Bangkok, Thailand. With expertise in food science and product development, she has played a pivotal role in shaping Synova into a trusted one-stop solution for coffee shops, hotels, restaurants, and the broader foodservice industry.
Under his leadership, Synova has earned recognition for its high-quality offerings, including roasted coffee beans, beverage and bakery premixes, flavoured syrups, ice cream, fruit concentrate, and artisanal pastries. The company adheres to top-tier quality standards (GHP, HACCP, HALAL, and FSSC 22000) and provides customised solutions for private labelling and exclusive product development.
Beyond manufacturing, Somsnit’s commitment to innovation extends to menu design, research, and development. With a team of award-winning chefs and expert food scientists, she continues to drive Synova’s success both locally and internationally, ensuring businesses receive premium products tailored to their needs.
Jirayu is an expert with 7 years of experience in developing and managing businesses within the wine industries. He holds the French Wine Scholar, WSET Level 3 Award in Wines [Distinction] and is currently pursuing the WSET Diploma.
INSTRUCTOR’S JOURNEY:
- Shareholder of Wine Academic BKK [Wine Bar]
- Shareholder of MUST Wine Bar
- Wine educator
- Attended sommelier for wine pairing events
With over 3 decades as Pastry Chef and 25 years of international experience, Chef Legras started by attending the “Ecole Nationale Superieure de la Patisserie” building a strong foundation in his pastry, alongside several M.O.F in France. Time spent in the world renowned Payard Patisserie and Bistro in New York and with the Ritz-Carlton Hotel Corporation in Florida, Ireland and Dubai, then joins ChoCo’a, one of the leading Chocolate maker in Dubai for few years before taking over the Conrad Bangkok, he, then became technical advisor for the world leading chocolate company, then spent 5 year as Pastry Chef instructor for Le Cordon Bleu in Bangkok before opening his own international consulting company, and has now been the Executive Pastry Chef of the Sukhothai Bangkok for the past 2 years.
Chef Legras’ personal passion is to generate a true sense of “service and transmitting knowledge”. Although his confections maintain a strong foundation in classics, Frederic draws on his love of modern technique, flavors and presentation.
