Thomas Smith, a well-traveled and highly qualified culinary professional who’s worked with and learned from the best, to oversee all food and drink at downtown hotel.
Radisson Blu Plaza Bangkok announces the appointment of Thomas Smith as executive chef. The U.K. native took over responsibilities for all food and beverage at the hotel in mid-November 2015, and already he has begun to make his mark by applying the extensive international experience he’s acquired in an 18-year culinary career.
That experience includes work at top hotels and restaurants Europe, the Middle East and Asia. Indeed, early on in 2001 Smith worked with and learned from the best at no less than London’s Savoy Hotel, a five-star property also holding one Michelin star, and where he was chef de partie–2nd commis for two years. From there it was over to the continent and another chef de partie–2nd commis position at one-Michelin-starred Les Saveurs – Toulouse.
Smith’s first experience in Asia was right here in Bangkok at highly regarded Luca’s Restaurant & Wine Bar (later to become Le Vendome). His culinary travels then took him further afield to Dubai. As sous chef at six-star, 867-room Madinat Jumeriah, Smith helped oversee kitchen operations at the hotel’s 44 restaurants. He would then return to Thailand for executive chef posts at major five-star resorts in Phuket and Khao Lak.
Thomas Smith arrives at Radisson Blu Plaza Bangkok with all required know-how to further enhance the hotel’s food and drink reputation. He’ll be overseeing a wide range of venues including signature all-day dining restaurant Twenty-Seven Bites and award-winning Attico Italian restaurant.
