Great accomplishments come with great challenges. In this film, Chef Guillaume Galliot, from the three-Michelin star restaurant Caprice at the Four Seasons Hotel in Hong Kong, demonstrates that great distances are the mark of his trajectory, his challenges and inspiration, to create his own signature cuisine. After leaving his home in Tours, France to pursue his dream of becoming a great chef, Galliot set off around the globe. At Caprice he presents magnificent French cuisine, accented throughout with marks of his diverse career journey.
Galliot noted, “I need diversity and different cultures to work … each country I work, different cultures, different people working with me. That’s why our food is French, but in a way multicultural.”
Chef Tam is one of the lead characters on the task of taking Chinese/Cantonese cuisine, to an international recognition as a high ending cuisine. After 12 year in Macau, Chef Tam built a strong reputation in the asian gastronomic scene, through his refined Cantonese Cuisine. Now he is Leading the Kitchen of “Wing Lei Palace” restaurant, at the Casino Hotel Wyn Palace. Chef Tam goes deep on traditional technics of Cantonese cuisine, while still incorporate modern technics to highlight classic Chinese elements from his dishes, like Pigeon and Sea Cucumber.
In this documentary we present the story of Chef James Noble and his wife May. They run a project called “The Boutique Farmers”, where they produce exclusive produce on specific demand of Chefs from high end Restaurants in Bangkok. And also supply their own Farm to Table restaurant “Home”
After years working around the world in Hotels and Michelin star restaurants, James followed his dream to drop off the grid, and do a sustainable proof in provenance, low-carbon operation.
Get to know more about “Farm to Table” and “Retainership Farming”, with The Boutique Farmers, in Pak Nam Pran, Thailand.
“Thai Cacao”, presented by the Chef Black Hatena, from the restaurant “Blackitch” in Chiang Mai, introduces history, diversity, relevance, and possible uses for the Cacao produced in Thailand. With a strong work focused in Fermentation and other sustainable practices, Chef Black has been constantly active in exchange of knowledge with farmers and traditional communities in Thailand, specially in the north of the Country. In this film, he shared with us, some ideas out of his research on Thai Cacao and the possible sub-products from each stage of the complex cycle of processing the Cacao Bean.
“Concepts and Regions”, is a documentary series, presenting restaurants different in concepts, but with a common motivation, working with regional produce.
In the first episode, we explore the thoughts of Chef “Noon”, Weerawat Triyasenawat , from the restaurant Samuay & Sons, in Udon Thani, northeast of Thailand. The region known as “Isan”, has one of the most exciting and complex cuisines in Thailand, mixing unique herbs and challenging the balance of flavors through dynamic combinations of salty, bitterness, sour and sweet, with an enlighten spicy feeling. A history in foraging and preservation of proteins, is part of the regions character. The forest is a key element, as much as its communities, like points the very passionate Chef, that dish by dish calls the attention to environmental and cultural preservation of Isan and Thailand.