A holiday can become memorable through a meal that explains where its recipes come from, especially when a destination has strong food traditions. Four Seasons Resort Chiang Mai is welcoming chef Andrew Yeo back for the fourth Supper Society programme during October 2026.
A holiday can become memorable through a meal that explains where its recipes come from, especially when a destination has strong food traditions. Four Seasons Resort Chiang Mai is welcoming chef Andrew Yeo back for the fourth Supper Society programme during October 2026.
He will work with executive chef Alvin Dela Cruz and executive sous chef Naruchit Tiangtrong. The advertised format is a collaborative evening built around personal and family food memories.
Three chefs, one table
The six-hands dinner brings different culinary perspectives into one menu. Yeo previously appeared at the resort in 2025, so the new edition extends an established collaboration.
It is an announced October experience, not a dinner already completed as of 28 September. Reservations and the exact schedule need checking with the resort.
Food with its own history
The organisers use familiar recipes and heritage as a starting point rather than making the event a conventional tasting menu without context. Each chef can introduce ingredients and techniques associated with their experience.
Travellers interested in local culture may find such a meal complements markets and independent restaurants. A resort dinner should not be mistaken for a complete survey of regional Thai cuisine.
Beyond a coastal holiday
Chiang Mai offers an inland Thai destination for families combining more than one location in a longer trip. Transport from any coastal boating base must be organised separately.
LBG uses Four Seasons' official Supper Society image and announcement, with a focus on travel and food. Its timetable remains subject to the resort schedule.
Source
press.fourseasons.com