Instructor Archive • Page 2 of 3 • The Food School Bangkok

Shintaro Kon

Shintaro Kon is a Sake Educator with a rich background in Japanese culture and craftsmanship. Born & raised in Japan, he grew up assisting his family business in soba noodle and premium sake restaurants. His experiences living abroad including the U.S and China have ignited a strong desire to promote Japanese culture and art. In his classes Shintaro not only teaches about sake but also shares insights into the cultural, historical, and philosophical aspects of sake-making. With his expertise and passion, he is eager to spread the love for Japanese sake and itstraditions.

Instructor’s Journey:

Certified Sake Sommelier
Sake Educator by Sake Sommelier Academy (SSA), United Kingdom

Frederic Debono

Fred has called Thailand home for over 25 years, during which he has become fluent in Thai and deeply immersed in the culture. With a strong academic foundation in Southeast Asian Studies from Paris, Fred’s journey into the world of wine began with his passion for the craft. He returned to France to study at the prestigious University of Wine, where he graduated as a certified wine instructor and sommelier. Along the way, he achieved the WSET Level 3 (Wine & Spirit Education Trust) certification, further solidifying his expertise in the field. Fred’s diverse academic background also includes advanced studies in Thai language and culture, a certificate in French teaching, and a restaurant operations certification, including HACCP standards. Now, Fred is dedicated to sharing his rich knowledge and passion for wine with Thai audiences, combining his cultural understanding and professional expertise to inspire and educate.

Instructor’s Journey:

Sommelier, Cellar Man, Wine Consultant Diploma – University of Wine, France
WSET Level 3 Certification – Paris, France
Advanced Diploma in Far East Studies – Paris, France
Master’s in Applied Studies & Research in Thai – Paris, France
Certificate in French Teaching Didactics – Paris, France
HACCP & Restaurant Operating License – France

Chef Phanuphon “Black” Bulsuwan

Chef Black is the visionary behind Blackitch Artisan Kitchen in Chiang Mai, where he champions ‘Holistic Localised Artisanal Cuisine’. Deeply committed to sustainability, zero waste, and farm-to-table integrity, he blends traditional wisdom with culinary science to celebrate the essence of local Thai ingredients. Through his chef’s table experience, Chef Black educates guests on mindful sourcing and preparation, aiming to inspire change in the food industry—one thoughtful dish at a time. His upcoming initiative, the Local Craft Space, will further advance sustainable food practices through workshops and community engagement.

Learn more at www.blackitch.com

Chef Frederic Legras

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.

Chef Teantan Valairuecha (Chef Stamp)

Founder of Palindrome Pastry, transitioned from engineering to pastry with an undying passion for culinary innovation and precision. An alumnus from ALMA’s Italian Bakery & Pastry Certificated Courses at The Food School Bangkok, Chef Stamp is known for his meticulous approach to flavour harmony and techniques, and he has since turned Palindrome Pastry into a must-visit culinary spot in Bangkok. Originally focused on ice cream, Chef Stamp’s Palindrome Pastry now offers a full array of inventive pastries, with the viral Dubai Spread as an absolute standout favourite. Chef Stamp’s culinary philosophy, “Symphony of Flavours,” guides his work, imbuing the balance of flavour and texture into every single one of his pastries to formulate the most unforgettable dining experiences. As a chef and entrepreneur, Chef Stamp brings a unique perspective to The Food School Bangkok, offering invaluable insight and firsthand experience to inspire and motivate aspiring students of the craft.

Instructor’s Journey:

Founder and Owner of Palindrome Pastry
Co-founder of Mutual+
Personal Business Consultant
Graduate from ALMA’s Italian Bakery & Pastry Certificated Courses at The Food School Bangkok

Alex Couvidat

Alex Couvidat is a seasoned Food and Beverage Manager with extensive experience in restaurant management and beverage services across luxury and high-end dining establishments. Having founded and managed his own Japanese restaurant, Alex Couvidat’s experiences give way to invaluable insights into comprehensive education in sake—covering everything from brewing methods and regional varieties to practical pairing techniques. As a Certified Sake Sommelier and Wine Sommelier (WSET Level 1), Alex brings his knowledge of beverages, their role in dining experiences, and the beauty behind each glass of sake to The Food School Bangkok for avid lovers of sake to witness firsthand.

Instructor’s Journey:

Founder & Director at ONAKA Japanese Restaurant, Nice, France (2022 – present)
Restaurant GM at ITOKO Japanese Restaurant, Castrie, France (2020 – 2022)
Sake Sommelier Certified by Kuramoto Koryukai Ultimate Sake Studies at Institut Paul Bocuse, Lyon, France (2021)
F&B Manager at The Penthouse Residence, Phnom Penh, Cambodia (2020)
Certified Wine Sommelier WSET Level 1 in France (2014)

Kenji Igawa

Born in 1987 in Hokkaido and a distinguished graduate of the National Agricultural and Food Research Organization’s Institute of Fruit Tree and Tea Science, Kenji Igawa is a passionate advocate for Japanese tea and a board member of the Shizuoka Prefecture branch of the Japanese Tea Instructors Association. Drawn to Shizuoka Prefecture, Japan’s leading tea-producing region, he has enriched his expertise at the national tea research institute. His vast experience spans tea retail, specialty trading, and production, now culminating in his role as the head of tea cultivation, production, and processing at TeaRoom Inc. His dedication to advancing Japanese tea culture and industry makes him an invaluable beacon of knowledge to impart to students everywhere.

Instructor’s Journey:

Certified Japanese Tea Instructor (2014)
Joined the NARO Fruit Tree and Tea Research Institute
Joined THE CRAFT FARM Inc. (subsidiary of TeaRoom Inc.; 2023)
Board member of the Shizuoka Prefecture branch of the Japanese Tea Instructors Association (2023)

Ryo Iwamoto

Ryo Iwamoto is a distinguished tea expert who became the youngest tea professor at the Urasenke Tea Association of Japan. Born in 1997, he holds a degree in Political Science and Economics from Waseda University. With a passion for revitalising the tea industry, Iwamoto founded TeaRoom Inc. at age 21 to tackle sustainable production challenges. He also established THE CRAFT FARM Inc., a tea corporation in Shizuoka Prefecture, specialising in vertically integrated tea production. Recognized for his innovative contributions, Iwamoto was named to the prestigious Forbes JAPAN 30 Under 30 and Forbes Asia 30 Under 30 lists. He is also a member of the Davos Forum’s Global Shapers and serves as an external director for Nakagawa Masashichi Shoten Co., Ltd. Iwamoto combines art and science in his teaching, aiming to transform the Japanese tea industry while preserving its traditions.

Instructor’s Journey:

Founder and CEO of TeaRoom Inc. (2018)
Awarded the tea name “Iwamoto Soryo” by Urasenke (2020)
Named Global Shaper by the World Economic Forum (Davos; 2022)
Associate Professor at Urasenke (2022)
External Director at Nakagawa Masashichi Shoten Co., Ltd. (2023)

Chef Massimiliano Scotti

Massimiliano Scotti is an award-winning Italian gelato maker, awarded “Best Gelato Maker in Europe” since 2017, reconfirmed this year in fourth place in the world ranking. Once a marketing manager in publishing, Chef Massimiliano is living proof that it’s never too late to pursue your dreams, choosing to follow his passion for ice cream at the age of 40 by opening his own shop, Vero Latte, in Vigevano, Italy. His creations are renowned for their innovation, creating a harmonious amalgamation of sweet and savoury flavours while incorporating local tastes and ingredients into the treats. Chef Massimiliano believes that the best gourmet ice cream isn’t about the explode-in-your-mouth combinations, but rather about elevating classic flavours with the finest components, often no more than three in each flavour. His creations are frequently seen as bold and unconventional, like his spaghetti-flavoured butter ice cream or the unique pairing of anchovies with spaghetti ice cream, garlic, oil, chilli pepper, and wild fennel. His commitment to this philosophy has made him a leading figure in the international gelato scene, with appearances on Italian television showcasing his talent and creativity. This time, in collaboration with the Italian Embassy, Chef Massimiliano Scotti takes a visit to The Food School Bangkok, imparting his invaluable expertise on frozen delectable delights to eager students of the craft.

Instructor’s Journey:

Marketing manager in publishing until 2015
Owner and chef patron of his own gelateria, Vero Latte, in Vigevano, Italy
Named “Best Gelato Maker in Europe” since 2017
Winner of the Tre Coni by Gambero Rosso in 2017/2018
Winner of the Food Travel Award in 2018-2020

Chef Mirko Galloni

Mirko Galloni is a distinguished leavening and bread chef with over a decade of experience in Italy. Hailing all the way from Rome, Chef Galloni’s journey began way back at the age of 16, when he worked in various hotels and restaurants to hone his skills. Deeply inspired by his family and the rich and vibrant food culture in Rome, Chef Galloni mastered his skills in some of the city’s most renowned kitchens. His career reached new heights at Massimo Bottura’s Casa Maria Luigia in Modena, where he joined the Francescana Family–and after seven enriching years in Modena, Chef Galloni has brought his expertise to Bangkok, continuing his culinary exploration in Asia. This time, Chef Mirko Galloni visits The Food School Bangkok, wishing to impart the skills he’s accumulated throughout his years to students eager to master the art of breads.

Instructor’s Journey:

Graduated from Hotel Management School at the age of 18
Worked for local starred hotels and restaurants
Sous Chef at Casa Maria Luigia in Modena
Sous Chef at Mauro Colagreco

Chef Martin Bergstrand

Chef Martin Bergstrand’s culinary journey began in 1992 in Småland, Southern Sweden, igniting his passion at just 16 years old. He then took to Stockholm, where he co-founded the renowned restaurant, “Farang.” After an inspiring 8-month pilgrimage in India and Indonesia helping to launch a restaurant, Chef Martin returned to Stockholm and discovered his love for desserts, prompting rigorous pastry training over 18 months. In 2018, he ventured to London, honing his craft at Michelin-starred establishments, before the COVID-19 lockdown which led him back to Stockholm for a pit stop at restaurant Frantzén. Now, as Executive Sous Chef at the Michelin-starred Nordic fine-dining restaurant Villa Frantzén, the brainchild of former footballer and world-renowned Michelin-starred chef Björn Frantzén, Chef Martin continues to craft culinary excellence, blending his global adventures with a passion for creating unforgettable dining experiences.

Instructor’s Journey:

Dinner by Heston Blumenthal, 2019 – 2021 (London)
Hélène Darroze at the Connaught, 2021-2022 (London)
Trivet, 2022-2023 (London)
Villa Frantzén, Dec 2023 – present (Bangkok)

Brian Bartusch

Brian Bartusch is a craft beer aficionado who transformed his love for brews into a career in 2012 when he co-founded Beervana International, introducing Thailand to premium American craft brews and pioneering the craft beer industry in Thailand. With a thirst for knowledge, he evolved into a skilled homebrewer and globally recognized beer judge and educator. From tasting panels in Japan to workshops across Southeast Asia, Brian’s expertise knows no bounds. As a respected instructor at Le Cordon Bleu and Dusit Thani College, he shares his wealth of knowledge with aspiring beer connoisseurs. Brian’s dedication to craft beer is unwavering, and when he isn’t judging beer or passing on his invaluable knowledge to students of the craft, he can be seen sipping a pint at beer havens and one of the many fine establishments around Bangkok.

Instructor’s Journey:

Co-founder of Beervana, Asia in 2012
Southeast Asia’s 1st craft beverage importer
Certified BJCP Beer Judge
International Beer Judge at IBC Japan, ABC Singapore

Chef Michele Fernando

An accomplished Pizza Chef, Michele Fernando continuously elevates the art of pizza-making, enchanting diners with his culinary prowess. Chef Michele began his culinary journey in Salerno, Italy, earning a Diploma of Pizza Making from Ateneo della Pizza in November 2012. He honed his craft in Austria at Ristorante Pizzeria Al Postiglione among many other places using the very finest imported ingredients brought from in and around his homeland before settling in the UK at Bert’s Pizzeria & Caffè. Now based in Bangkok since March 2017 at Massilia restaurant, Chef Michele Fernando impresses with his award-winning pizzas and innovative recipes, including accolades such as Best Pizzeria in Thailand 2024 and 7th Best Pizza in Asia 2024

Instructor’s Journey:

Head Pizza Chef at Pizza Massilia, Bangkok
Head Pizza Chef at Bert’s Pizzeria and Caffè, UK
Head Pizza Chef at San Remo, Leipzig, Germany
Head Pizza Chef at Ristorante Trattoria Postiglione, Kossen, Austria

Chef Alessandro Masia

Driven by efficiency, Chef Alessandro Masia leveraged his culinary skills early on, swiftly earning his diploma from Nettuno’s Regional School. With a keen interest in shortcuts and a relentless pursuit of haute cuisine, his journey through kitchens and pastry shops across Italy culminated in mastery as a top pastry chef. His work experience since then has been broad and international, having worked in the kitchens of the best starred restaurants and the most renowned hotels in London, St. Moritz and Sydney. Expanding his culinary repertoire even further, Chef Masia embraced teaching, joining ALMA in 2013 as a teacher of the Advanced Pastry Course and Head of International Pastry Courses.

Instructor’s Journey:

Pastry, Bakery, and Gelato Consultant at Carpigiani Gelato University
Former Pastry Chef and Instructor at ALMA
Executive Pastry Chef at Hotel Excelsior

Panitchanok Siriamphornkulchai (Khun Nok)

From a humble non-coffee drinker to the visionary proprietor of a renowned coffee shop, Khun Nok’s journey has been one of relentless curiosity and unwavering dedication to the craft. Fuelled by an ardent love for coffee, she has continuously honed her skills, ensuring that each cup embodies not just quality, but a symphony of flavours that delights the senses. Khun Nok believes that coffee is a universal language, a conduit for human connection and community, linking farmers to baristas alike.

Instructor’s Journey:

Founder of School Coffee & Warm Batch Roasters
Instructor specialising in coffee sensory, quality, and hands-on training

Ittiphol Sawasdipruksa (Khun Choey)

A trailblazer in the art of barista excellence, Khun Choey is the visionary founder of COOF (Coffee Conne X Community) and has created a platform for coffee lovers to unite, learn, and grow together. With a string of accolades adorning his career and a passion for fostering community through coffee, he stands as a beacon of inspiration for aspiring baristas everywhere.

Instructor’s Journey:

Founder of COOF (Coffee Conne X Community)
3rd Place: Thailand National Coffee in Good Spirits Championship, 2019

Yann Triffe

A master distiller and co-founder at KOSAPAN Distillery since 2010, Yann Triffe hails from France, where his passion for wine and spirits sparked at a young age. Coming from a lineage rooted in the art of distillation, his grandfather, father, and brother have all indulged in distillation as a hobby, focusing primarily on fruits like pears, peaches, and raspberries. Under Triffe’s guidance, KOSAPAN’s rhum has gained multiple accolades, including a double gold medal at the San Francisco World Spirits Competition which solidified its reputation as one of Thailand’s finest organic rhums. Outside the world of distillation, his spirits have also found favour among renowned Michelin-starred chefs and top bartenders across Thailand, a testament to his commitment to quality and innovation. From KOSAPAN, Yann brings his arsenal of experience to our classes at The Food School Bangkok, sharing insights on extracting the finest flavours from natural Thai essences and the beauty and complexities of the art of distillation.

Instructor’s Journey:

Co-Founder at KOSAPAN Distillery
Global Sourcing Leader – Offshore Wind at GE Renewable Energy
Co-Founder at Sabor a Peru

Kevin Tyrrell

Kevin Tyrrell is a master butcher with over 40 years of experience. He began his career in London’s famous Smithfield meat market in 1979, gaining his master butcher status just ten years into the making. Since then, Kevin has worked with top chefs and restaurants, sourcing special cuts and mastering various techniques. He has also owned and managed restaurants, giving him a unique understanding of meat from both a butcher’s and chef’s perspective. Since 2016, he’s been sharing his expertise at Sloane’s, where he leads the research and development team, and continues to mentor aspiring butchers. With his unparalleled 40 years of butchery experience, Chef Kevin Tyrrell plans to impart the best hands-on knowledge of expert techniques and skills, from mastering special cuts to understanding the finer details of beef preparation, to all aspiring chefs at The Food School Bangkok.