Dusit emphasizes the rare convergence of Michelin recognition across its hotels, restaurants, and the culinary talent it has cultivated.

Michelin-recognised hotels, Michelin-awarded restaurants, and alumni success underline Dusit’s long-term commitment to Thai-inspired gracious hospitality and talent development for the broader industry.

Bangkok, Thailand – Dusit International, a prominent leader in Thailand’s hotel and property development industry, is highlighting a remarkable achievement: a rare convergence of Michelin recognition across its entire hospitality ecosystem. This includes its hotels, dining establishments, and the talented chefs who have trained at institutions under Dusit Hospitality Education, showcasing the group’s commitment to excellence and culinary innovation.

Award-winning alumni (from left): Chef Sittikorn ‘Au’ Chantop, Chef John Chantarasak, Chef Pichaya ‘Pam’ Soontornyanakij, and Chef Parkorn ‘Tan’ Kosiyabong – Michelin-recognised chefs whose careers reflect the professional foundations gained through Dusit’s hospitality education institutions.

Although Michelin recognitions for Dusit’s portfolio have been announced separately in the past, their overall importance is now more evident. They collectively represent a comprehensive, long-term strategy that combines guest experience, culinary quality, and education, all rooted in a shared philosophy of Thai-inspired gracious hospitality.

In 2025, Dusit Thani Bangkok, Dusit Thani Kyoto, and Dusit Thani Mactan Cebu received one Michelin Key each from the Michelin Guide, highlighting exceptional stays and Dusit’s emphasis on design integrity, premium service, and culture-inspired experiences. Additionally, Dusit’s culinary excellence was confirmed when Cannubi by Umberto Bombana at Dusit Thani Bangkok earned a Michelin Star — the first Italian restaurant in Thailand to do so – strengthening the group’s reputation for world-class dining.

Importantly, this acknowledgment reaches beyond hotels and restaurants to include those shaping these industries. Dusit Thani College, a top institution in Thailand and Asia for hospitality and culinary arts, has dedicated over thirty years to developing aspiring chefs, many of whom have established successful careers. Its graduates include renowned chefs, restaurateurs, and competitors on global shows like MasterChef and Iron Chef, demonstrating both skill and innovative flair.

This impact was clearly demonstrated in the most recent Michelin Guide selections. AKKEE, owned by Chef Sittikorn ‘Au’ Chantop, an alumnus of the International Programme in Culinary Arts and Restaurant Management, and GOAT Bangkok, owned by Chef Parkorn ‘Tan’ Kosiyabong, an alumnus of the International Programme in Kitchen and Restaurant Management, both received one Michelin Star for the second consecutive year. GOAT Bangkok also received a Michelin Green Star, recognizing its leadership in sustainable practices.

This talent pipeline’s breadth is further reflected by M-O-K, owned by Chef Sirorat ‘Fay’ Thowtho, and AGAVE, owned by Chef Nitinan ‘New’ Mangkala—both alumni of Kitchen and Restaurant Management in Ubon Ratchathani, northeast Thailand—who were awarded the Bib Gourmand for their emphasis on quality, value, and regional culinary identity.

This momentum is reflected at Le Cordon Bleu Dusit – Culinary Arts School in Bangkok, a partnership between Le Cordon Bleu and Dusit. The school offers internationally recognized professional training in Thai cuisine, classical French cooking, bakery, pastry, and plant-based gastronomy. Its graduates continue to gain global acclaim, including Chef Pichaya ‘Pam’ Soontornyanakij, named Asia’s Best Female Chef 2024 and The World’s Best Female Chef 2025. She received a Michelin Star for POTONG, which also ranked No. 13 on The World’s 50 Best Restaurants 2025. Additionally, Chef John Chantarasak earned a Michelin Star for his innovative take on Thai flavors through a seasonal British approach at AngloThai in London.

“Taken collectively, the Michelin Guide recognitions across our hotels and dining, together with the achievements of chefs who have passed through our education ecosystem, reflect the strength of an approach built on care, craft, and continuity,” said Chanin Donavanik, Group CEO, Dusit International. “They speak to our belief that Thai-inspired gracious hospitality extends beyond the guest experience – shaping standards, skills, and the foundations on which talent can continue to grow across the industry.”

Alongside Dusit Thani College and Le Cordon Bleu Dusit – Culinary Arts School, Bangkok, Dusit’s commitment to talent development is further reflected in The Food School Bangkok, an industry-aligned culinary school that broadens access to professionally relevant education. Bringing together three leading partners – ALMA – The School of Italian Culinary Arts, Tsuji Culinary Institute, and Dusit Thani College – it supports skills development and professional progression for experienced industry practitioners as well as entrepreneurs preparing to launch their own restaurants.

Chanin Donavanik, Group Chief Executive Officer, Dusit International

“At a time when the global hospitality sector is grappling with talent shortages and rising expectations, we are pleased to be able to contribute to strengthening the industry beyond our own operations,” said Mr Donavanik. “Supported by Thailand’s strong food culture, global connectivity, and a favourable environment for students and professionals alike, the institutions we operate help equip talent to succeed across a wide range of hospitality settings. We remain committed to supporting this collective effort in whatever ways we can, with the hope that it continues to be reflected in meaningful outcomes, including recognition on respected global platforms such as the Michelin Guide.”