With over two decades of experience in the food and beverage industry, Chef Kevin B. Thomson will helm the culinary teams of JW Marriott Hotel Bangkok to elevate the dining experience for the guests. Kevin brings over 25 years of experience in the culinary world to JW Marriott Bangkok Hotel, which is one of leading luxury hotels in Bangkok. As the new Executive Chef, Kevin will direct and supervise the operations of 5 restaurants, 2 bars, the baking company and banquets.
A British native, Chef Kevin has the experience of heading the kitchen teams of high volume hotel, restaurant, and catering operations. He has managed the kitchens at various renowned hotels ranging from The Ritz-Carlton, Regent, Dukes, Banyan Tree, Hilton and Renaissance across Britain, Australia, Caribbean, Singapore and China. Chef Kevin formerly manifested his talent at Singapore Marriott Hotel as an Executive Chef, where he conducted tremendous changes to all of the F&B offerings and established a world-class culinary team.
Moreover, he mastered his gastronomy and managing skills while his last posting was Executive Chef at The Ritz-Carlton, Beijing, and JW Marriott Hotel Beijing, where he led the culinary team of more than 200 chefs, planning and overseeing the operations of the two hotels’ banquets and dining outlets.
Not a stranger to culinary accolades, Kevin was awarded 1 Chef Hat in the Melbourne Good Food Guide in 2001, and 2 Chefs Hats the following year, and he has won 2013 ACE (award for culinary excellence) award for Marriott Asia Pacific Continent Chef of the Year, as well as 2013 Marriott Global Chef of the Year, which is a very prestigious award. Chef Kevin is also a member at Chaine Des Rotisseurs and Disciples D’ Escoffier.
Kevin’s dedication to the culinary field is clearly seen from his vast experience. His personal strength lies in creativity and the passion for trying. Chef Kevin fell under the spell of cooking from a very early age and has since honed his passion, never settling for second best. Kevin believes in taking cooking back to basics and follows his own personal mantra throughout — “Simply Fresh,” where high-quality ingredients play an integral role to cooking. “I like the product to shine in flavor, texture, consistency and quality”, he said.
Chef Kevin is always “hands-on” when cooking and stands by the Irish proverb “Laughter is brightest, where the food is served best”. Chef Kevin believes that each component on the dish is there for a reason and helps to balance the overall flavour profile of the dish or dishes.
When not in the kitchen, Kevin can be found playing pool, reading or searching some places interesting with his wife and friends. As his passion for authenticity, Kevin is an explorer in the local area and yet, there is no food he refuses to eat. He adores the sentiment of discovering new flavours and the authentic experiences. “My ultimate indulgence is Sai Krok Isan – I love the grilled fermented pork and rice sausage. To me Thai Street food is the very pulse of the country, the cuisine is the very essence and the fabric of society so intertwined – the streets come alive with the fragrant aroma, the sounds, people gathering and sharing their day, you can literally taste the food in the air”, he expressed.
