August 2019 | Lifestyle

Meet the Master

Passion and produce reign under the helm of Andrea Accordi - Executive Chef at Four Seasons Hotel Bangkok


Though Andrea Accordi is originally from the Italian province of Verona, joining Four Seasons Hotel Bangkok is a homecoming for him. That’s because he first came here nearly two decades ago for his first ever star-turn in the kitchen, which launched him on a country-hopping, Michelin-star-littered perambulation that’s finally brought him full circle.

Accordi moved from Four Seasons Hong Kong, where for the past three years he’s been upping that hotel’s already-impressive food game. In this year’s Michelin Guide, ever-buzzing Lung King Heen—“It’s the only three-star restaurant in the world that does 250 covers a day, or anything close to that!” he says—retained its top marks, Caprice regained its third star, and Sushi Saito earned two. “We were crying. It was so emotional,” he says.

So what could pull the man away from a whopping eight stars? “The Bangkok opening is so exciting, it’s brand new, I know the market. Bangkok became so energized in the last few years with all the new and innovative F&B.” Four Seasons Hotel Bangkok is entering the arena with confidence. Expect an authentic Cantonese fine-dining restaurant to be a Michelin contender. There will also be a French brasserie emphasizing seafood. “It will be fun, casual, with great food and service,” Accordi says. The vibrant French Brasserie offers hearty, wholesome French cuisine as well as an oyster bar, with the outdoor river-view seating and art-filled interior creating a sociable atmosphere. The Social Club serves craft cocktails, boutique beers and gourmet sharing plates in a dramatic space that celebrates the legendary glamour and style of Buenos Aires. The all-day dining spot will be Italian—featuring modern comfort food that builds on traditional flavors and original ingredients. “For me there is nothing more important than the product. Yes, you need creativity, but you need the right products with their original flavors,” Accordi says. “That’s the restaurant where I’ll put my signature, where I will play with my hands the most.”


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