Laurent Ganguillet, Executive Pastry Chef at The Sukhothai Bangkok was born and raised in Switzerland. Laurent’s career started when he took a three year apprenticeship as Patissier-confiseur-glacier at the famous Confiserie H. Walder in Neuchatel, Switzerland. After completing his training and graduating with top honors, Laurent went onto complement his professional knowledge by accepting a one year apprenticeship as a Baker at Roger Knecht Bakery in Neuchatel.
Laurent moved to the Channel Islands in the UK and then onto the Hotel Al Khozama in Riyadh, Saudi Arabia and after 12 months in the Middle East, Laurent was lured to Bangkok and then join the pre-opening team at The Sukhothai Bangkok since April 1991.
Among Laurent’s greatest achievements is the implementation of the Chocolate Buffet concept which started at The Sukhothai Bangkok and still remains the talk of Bangkok and can be tasted Fridays through to Sundays in the Lobby Salon.
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.