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.
Dusit International, one of Thailand’s leading hotel and property development companies, is spotlighting a rare convergence of Michelin recognition across its hospitality ecosystem, spanning hotels, dining, and the chefs who have passed through institutions under Dusit Hospitality Education.
Previously announced individually, Dusit’s Michelin distinctions now clearly demonstrate the portfolio’s collective impact on hospitality and culinary excellence. Together, they reflect a long-term, integrated approach to hospitality, one that links guest experience, culinary excellence, and education under a shared philosophy of Thai-inspired gracious hospitality.
In 2025, Michelin awarded one Key each to Dusit Thani Bangkok, Kyoto, and Mactan Cebu for exceptional stays and service. Dusit strengthened its culinary reputation as Cannubi by Umberto Bombana earned Thailand’s first Michelin Star for an Italian restaurant.
Crucially, this recognition extends beyond hotels and restaurants to the people shaping them. Dusit Thani College, recognised as one of the leading institutions in Thailand and Asia in the field of hospitality and culinary education, has spent more than three decades providing a strong professional foundation for budding chefs who have gone on to build meaningful careers. Its alumni include respected chefs, restaurateurs, and competitors on international platforms such as MasterChef and Iron Chef, reflecting both technical excellence and creative confidence.
The most recent Michelin Guide selections clearly demonstrate this impact. 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, recognising its leadership in sustainable practices.
M-O-K, owned by Chef Sirorat ‘Fay’ Thowtho, and AGAVE, owned by Chef Nitinan ‘New’ Mangkala, earned Bib Gourmand for quality and regional identity.
Le Cordon Bleu Dusit – Culinary Arts School, Bangkok, partners with Dusit to deliver internationally recognized training in Thai, French, pastry, bakery, and plant-based cuisine.
Its graduates gain global acclaim, including Chef Pichaya ‘Pam’ Soontornyanakij, named Asia’s Best Female Chef 2024 and World’s Best 2025. She received another Michelin Star for POTONG, which also ranked No. 13 on The World’s 50 Best Restaurants 2025. Chef John Chantarasak earned a Michelin Star for creatively blending Thai flavours with a seasonal British approach at AngloThai London.
Chanin Donavanik, Group CEO, Dusit International said:
“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.”
“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.
“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.”
