Dusit Highlights Michelin Recognition Across Hotels, Dining, and Culinary Education
Dusit International has highlighted the convergence of Michelin Guide recognition across its hospitality ecosystem, encompassing hotels, dining venues, and culinary professionals trained through its educational institutions.
While individual Michelin acknowledgements within Dusit’s portfolio have been announced over time, their combined impact highlights a long-term, integrated approach to hospitality that connects guest experience, culinary practice, and education through a shared philosophy of Thai-inspired gracious hospitality.
In 2025, Dusit Thani Bangkok, Dusit Thani Kyoto, and Dusit Thani Mactan Cebu each received one Michelin Key from the Michelin Guide, recognising the overall quality of the guest experience. During the same period, Dusit’s dining portfolio was recognised when Cannubi by Umberto Bombana at Dusit Thani Bangkok earned one Michelin Star, marking the first Michelin recognition for an Italian restaurant in Thailand.
Michelin recognition has also extended to chefs shaped by Dusit’s education network. Dusit Thani College has provided professional training in hospitality and culinary arts for more than three decades. Its alumni include chefs and restaurateurs working across Thailand and internationally, including participants on platforms such as MasterChef and Iron Chef.
In the most recent Michelin Guide selections, AKKEE, owned by Chef Sittikorn “Au” Chantop, and GOAT Bangkok, owned by Chef Parkorn “Tan” Kosiyabong—both alumni of Dusit Thani College—each received one Michelin Star for the second consecutive year. GOAT Bangkok was also awarded a Michelin Green Star, recognising its sustainability-focused practices.
Further reflecting the reach of Dusit’s education pipeline, M-O-K, owned by Chef Sirorat “Fay” Thowtho, and AGAVE, owned by Chef Nitinan “New” Mangkala, both based in Ubon Ratchathani, received Bib Gourmand distinctions for their emphasis on quality, value, and regional cuisine.
This momentum is also reflected at Le Cordon Bleu Dusit Culinary Arts School, a collaboration between Le Cordon Bleu and Dusit. The institution provides professional training in Thai and French cuisines, bakery and pastry, and plant-based gastronomy. Its graduates include Chef Pichaya “Pam” Soontornyanakij, who received a Michelin Star for POTONG, and Chef John Chantarasak, who earned a Michelin Star for AngloThai in London.
Commenting on the collective recognition, Chanin Donavanik, Group CEO of Dusit International, said the acknowledgements across hotels, restaurants, and alumni reflect an approach focused on operational continuity, skills development, and education.
Alongside Dusit Thani College and Le Cordon Bleu Dusit, Dusit also supports talent development through The Food School Bangkok, which brings together ALMA – The School of Italian Culinary Arts, Tsuji Culinary Institute, and Dusit Thani College. The initiative aims to support professional development for industry practitioners and aspiring restaurateurs.
Dusit said it remains committed to advancing skills development in the hospitality sector, with the goal of supporting consistent standards and professional growth across the industry.
Leave a comment