Australian-born Executive Chef Antony Scholtmeyer has devoted his life to his passion for the culinary world. From his apprenticeship at his family restaurant in Melbourne to his work with some of the best chefs in top independent restaurants across Australia to his experience across Europe and Japan, it is a passion that has never dimmed.
Antony has also spent seven years at Ritz-Carlton hotels around the world, where he broadened and perfected his knowledge and skill, winning awards and recognition. More recently as an Executive Chef at the InterContinental, Antony had the opportunity to lead the Food & Beverage team for four years in China before coming to The Sukhothai Bangkok to bring diners his culinary creativity and expertise.
Born and raised in Thailand, Chef Rin got the inspiration to cook from her grandmothers who are also Thai Chefs and Pâtissiers. She carefully observed how they prepared and cooked the food with recipes using secret techniques, allowing her to explore the culinary world of Thai cuisine from then onwards.
Chef Rin began her journey to becoming a Chef when she was 20 years old. With more than 10 years at The Regent Bangkok, Chef Rin had exclusive experience in presenting traditional Thai cuisine for many Thai food promotions in various countries including Australia, Indonesia, Hong Kong and Japan. Later, she moved to England to be Assistant Head Chef at the renowned Siam House Restaurant and Millennium Hilton Bangkok before joining The Sukhothai Bangkok.
With more than 20 years of experience as a Thai Chef, Chef Rin is trying to maintain the traditional recipes and continue the standard of original Thai taste which is rarely found in other restaurants, even in Bangkok. This is the unique character of Celadon, setting it apart from others and furthering its reputation as the preferred Thai restaurant for local and foreign diners.