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    Taste for invention

    Brunch, Napamon Roongwitoo, Published on 08/07/2012

    » Sebastiaan Hoogewerf, executive pastry chef at the InterContinental, Bangkok, and the Holiday Inn, Bangkok, won top honours as specialised all-round pastry chef while studying at Amsterdam College. After completing his studies, he began his culinary expedition in the Netherlands at the Michelin-starred restaurant De Vrienden van Jacob at the five-star resort Mansion Duin & Kruidberg.


    An affection for confection

    Brunch, Napamon Roongwitoo, Published on 17/06/2012

    » Belgian chocolatier Jean-Louis Graindorge stepped into the world of chocolate when he was 23, and has been making the sweet stuff all his professional life. He has spent the past 18 years creating chocolate treats in Thailand for his company Gallothai, started in 1993. He is also behind the success of the popular chocolate boutique Duc de Praslin Belgium.

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