Siam Kempinski Hotel Bangkok appoints Stefan Trepp as Executive Chef (Thaïlande)
Siam Kempinski Hotel Bangkok has appointed Stefan Trepp as Executive Chef. Stefan has transferred to Bangkok from the Emirates Palace Abu Dhabi, a Kempinski’s flagship property in the United Arab Emirates, where he worked as Executive Chef for more than two years. |
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Siam Kempinski Hotel Bangkok appoints Stefan Trepp as Executive Chef (Thaïlande)
Siam Kempinski Hotel Bangkok has appointed Stefan Trepp as Executive Chef. Stefan has transferred to Bangkok from the Emirates Palace Abu Dhabi, a Kempinski’s flagship property in the United Arab Emirates, where he worked as Executive Chef for more than two years. |
Catégorie : Asie Pacifique - Thaïlande - Carrières -
Nominations
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Stefan Trepp is a Swiss national whose heart and mind are led by his love for gastronomy and hospitality. Stefan’s native language is German but he speaks fluent English.
Stefan worked for three years, from the age of 16, as an apprentice at Hotel Fravi in Switzerland. He then began his culinary journey as Commis de Cuisine at Grand Hotel Kulm, Switzerland. He later became Junior Sous Chef at Burj Al Arab in Dubai, United Arab Emirates.
Stefan is no stranger to Thailand or to Bangkok. He was Executive Sous Chef of Banyan Tree Resort in Phuket, Thailand, before moving to Bangkok to spend some seven years at the Mandarin Oriental Hotel. Stefan’s extensive international experience ensures that he will be delivering truly mesmerising culinary experiences for guests and visitors dining at Siam Kempinski Hotel Bangkok.
“Bangkok is certainly a vibrant city and has much to offer for locals and visitors seeking cultural, shopping and gastronomic experiences. It was love at first sight when I first arrived in Bangkok in early 2000. I was amazed at everything. The lifestyle of this cosmopolitan city was a revelation,” said Stefan. “I am thrilled to be joining Siam Kempinski Hotel Bangkok.
We have an amazing and highly talented culinary team that continues to strive for excellence at every food and beverage touchpoint in our luxury hotel. I have been and always will be driving by inquisitiveness. I love spending all day long in the kitchen, where I get to experiment and craft new recipes that are a treat for the senses – sights, smell and taste – for the guests.”
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