Mr. Phuthimet Phitakchatwong is a food business consultant and F&B professional with over 10 years of experience across restaurant operations, business development, menu design, cost control and team management. He holds a Master of Management in Food Business Management from College of Management Mahidol University and a Bachelor of Business Administration in Kitchen and Restaurant Management from Dusit Thani College
He has held management and culinary roles in Thailand, Denmark and Canada, and has worked with leading restaurant businesses including SATI HANDCRAFT, DAI LOU, Talayyonbok and DONDON. He is also an experienced instructor, speaker and consultant for food business and restaurant start-up projects.
A manufacturer and distributor of packaging boxes for desserts, food, and SME businesses, offering unique and distinctive designs with a wide variety of products. With more than 2,000 products, we provide packaging solutions to suit every business need.
Our products are made from Food Grade paper and printed with soy-based ink, making them safe for direct food contact.
Modern designs for every occasion
- Certified to ISO, HACCP, GHPs, and TIS (Thai Industrial Standards)
- More than 2,000 packaging products
- Food Grade paper
- Soy-based printing ink
- Safe for direct food contact
- Free nationwide delivery with no minimum order
“Ajarn Duangrit Klaewplodtook is one of Thailand’s leading food stylists and food historians, renowned for transforming ingredients and traditional dishes into visually compelling culinary experiences that celebrate the richness of Thai food culture.
With an academic background in archaeology and cultural heritage management, he began his career as an archaeologist and curator before becoming a respected storyteller, exhibition designer, and culinary creative. His lifelong passion for food was nurtured through cooking alongside his grandmother and further refined under the guidance of esteemed royal Thai culinary masters.
Today, Ajarn Duangrit is widely recognised for his expertise in food styling, menu development, and culinary storytelling. Through his work with leading publications, hospitality brands, and food businesses, he continues to preserve, reinterpret, and elevate Thai culinary heritage for contemporary audiences in Thailand and beyond.”
Assistant Professor, Academic Affairs and Research, Panyapiwat Institute of Management (PIM) Assistant Professor, International College, Panyapiwat Institute of Management (PIM)
Dr. Akaraphun Ratasuk is an Assistant Professor at Panyapiwat Institute of Management with over 25 years of international experience across the food and beverage industry, hospitality operations, and higher education. Recognised as a “Pracademic,” he is known for bridging academic business frameworks with practical operational expertise in restaurant and food business management.
He earned his Ph.D. in Management from National Institute of Development Administration, where he received the 1st Place Excellent Thesis Award. Throughout his career, he has held leadership roles in restaurant groups and hospitality businesses across Thailand, the United States, and Australia, including positions in operations management, consultancy, and executive leadership.
Dr. Akaraphun is also an award-winning academic and active researcher with extensive publications in restaurant management, consumer behaviour, food safety, and hospitality management. His achievements include the Gold Level Model Teacher Award 2025 and Outstanding Researcher Award in Social Sciences.
At The Food School Bangkok, Dr. Akaraphun serves as a consultant and visiting instructor, teaching restaurant operation management and food business-related subjects. His teaching combines strategic business knowledge with real-world industry experience to help students develop practical and sustainable management skills.
an affiliate of TeaRoom Inc., is dedicated to sharing authentic matcha knowledge from Japan with culinary professionals and enthusiasts worldwide. Through partnerships with leading culinary institutions, MEC promotes matcha culture globally via its online education platform and hands-on training programmes.
Master Alice has over 12 years of experience as a Fengshui consultant and astrology instructor. She has trained extensively at world-renowned Chinese Metaphysics institutions in Hong Kong, Singapore, and Malaysia, gaining 43 certificates from global academies. With a client and student base spanning 30 countries, Master Alice has shared her expertise with corporate leaders, tech professionals, and over 10,000 students worldwide. She is also the founder of the “U Destiny 1st AI Astrology” platform, demonstrating her commitment to modernising traditional practices.
Instructor’s Journey
- Fengshui and Destiny Consultant, International Clients Across 30 Countries
- Founder, U Destiny 1st AI Astrology
- Corporate and Educational Speaker, 100+ Engagements
- Mentor to High-Range Business Tycoons and Students Worldwide
Assistant Professor, Graduate School of Environmental Development Administration, National Institute of Development Administration (NIDA)
Dr. Pornprom is an Assistant Professor at the National Institute of Development Administration (NIDA), Thailand’s prestigious graduate university, where he also serves as Director of the Innovation and Transformation Center and Director of the Master of Management in Aviation Management for Sustainability programme.
Before his academic career, he spent eight years in the hospitality industry as a Royal Executive Class air steward with Thai Airways International, serving passengers worldwide and nurturing his passion for food and wellbeing. His dedication to healthy living led him to earn a Certificate in Nutrition and Weight Management from Chulalongkorn University and a Certificate in Theories of Behavior Change in Nutrition And Dietetics Practice from Institute of Nutrition, Mahidol University. He has also coached hundreds of clients in achieving their health and weight-loss goals.
At The Food School Bangkok, Dr. Pornprom has been a visiting instructor for over three years. He teaches Nutrition for Wellbeing and recently introduced Nutrition Foundations & Healthy Cooking, a course designed to help participants combine nutrition knowledge with practical cooking skills for everyday life.
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
