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Sukhothai Confidential


Welcome Chef Antony Scholtmeyer

Posted: November 29, 2011

Sukthothai Confidential

Greetings. Firstly, I would like to introduce myself. My name is Antony Scholtmeyer and I am the new Executive Chef at The Sukhothai Bangkok. I have been here since late September and have spent the last two months settling into my new position and finding my way around the city.

A little bit about me is that I am from Australia and for the past three years I have lived in China, and before that, Portugal, Singapore, Qatar, Hawaii, Japan and England.

A lot of my career had been working in free standing restaurants in Melbourne, Sydney and Brisbane in Australia before starting my second international journey in 2002 working in hotels for The Ritz Carlton and InterContinental chains. I have worked my way up from Chef de Cuisine in fine dining at award winning restaurants in Singapore and Hawaii to Executive Sous Chef and, for the past four years now, as Executive Chef.

So, what are my plans and what will I be doing here at The Sukhothai Bangkok? We have an amazing “The Art of Dining” program coming up in 2012 with a fantastic array of Two and Three Michelin Starred Chefs coming to the hotel. We’ll begin with Two-star Chefs Alfonso Laccarino of “Don Alfonso” in February, who puts a modern twist on traditional Italian recipes, and Gaetano Travato of well-known “Arnolfo” in March, and then Three-star Chef Alain Passard of “L’Aperge” in April to start off the year!

We will also offer a busy promotion program for the outlets that will focus on seasonality and specialty produce. I am working very closely with our suppliers on creating a very detailed seasonal produce list that will provide us with year round information of what is available and the best times to eat it.

This will enable us to offer a lot more variety, creativity and quality in La Scala and Celadon as well as in our signature services such as the Sunday Brunch and Lunch Buffet in Colonnade, Chocolate Buffet and High Tea in our Lobby Salon, and with seasonal tarts, cakes and pastries in Thimian.

On the first of December, I will be launching our new authentic Spanish tapas menu in The Zuk Bar. The dishes come from my experience and fond memories of eating in some wonderful Tapas bars in Barcelona and Madrid. The menu will change weekly so we can take advantage of some great produce and offer greater variety to our loyal guests.

As you can see, there is much already done and is still much more to do. I love change, innovation and quality, so you can expect even more delicious improvements for the year to come. As an old chef always used to say to me …”Antony, there is only one constant thing in life, and that’s change!”

Thank you.

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