I am a person who was born to cook.

My day start with in the kitchen with breakfast inspections and greeting my team. Briefing with the GM and department heads is mandatory every morning to share information - the ignition of the day. My team and I will have a meeting in the late morning to discuss daily functions and special projects and to sort out all the information I have received. During the day, I always manage lunch at ISO and other restaurants; therefore half the day is gone already.

In the afternoon, I always take care of paperwork in the office. This kind of hotel does not have a split shift. Restaurants are working 24 hours, seven days a week. Therefore at 9pm you realise that your day is already gone.

It is very important to have good relations and rely on your team. They can provide support for any kind of issue and have done their best to support me.

In the end, I always think how working life was in Europe and try make comparisons but a different environment and situations make this very difficult to do. Working here makes me happy every day.

Gianmaria Azzoni,

Executive Chef,

Nai Lert Park Bangkok, a Raffles International Hotel

Azzoni profile

Early in his career, he worked at his family's Italian restaurant while studying at a culinary academy.  After finishing hotel management school in Italy, he started his culinary journey at Gritti Palace Hotel in Venice before moving to Royal & Golf in Courmayeur (Italy). In 1999. he joined Palazzo Arzaga Spa & Golf, a Italian villa from the 15 century and in the middle of a 19-hole golf courses as chef de partie. He was then promoted to junior sous chef at the Palazzo.

In 2003 he joined Swissotel Basel (Switzerland) as team chef for Juventus Football Club for the Champions League tournament in Basel. This was a stepping-stone for his career since he had the opportunity to work with many chefs in a very short time and for many VVIP events.