Kamalaya Wellness Sanctuary 21st anniversary with launch of Sacred Renewal

IT’S a new immersive program inspired by ancient wisdom and the rhythms of the lunar cycle.

The program draws on the full lunar cycle, encompassing Śukla Pakṣa, the waxing moon associated with clarity and expansion, and Kṛṣṇa Pakṣa, the waning moon associated with release, purification and inward reflection.

In classical yogic and Vedic philosophy, these phases form a complete sacred rhythm, balancing activation with integration and emergence with surrender.

Sacred Renewal brings together spiritual practices, therapies and contemplative experiences aligned with the moon’s shifting qualities, with the aim of supporting greater inner balance and connection with the natural world.

At the heart of the program is a return to spiritual foundations. Cleansing rituals, ancient healing practices, intuitive guidance and elemental work are designed to help restore harmony across body, mind and subtle energy.

One-on-one sessions include mindful movement, breath awareness, mantra, reflection and meditation, complemented by therapeutic modalities intended to clear stagnation, nourish vitality and cultivate inner balance.

“At Kamalaya, our journey has never been shaped by passing influences, but by a deep reverence for ancient wisdom and the natural intelligence within each individual,” says Gopal Kumar, General Manager and Group Director of Wellness.

“Sacred Renewal reflects this philosophy. It is not about striving for change, but about returning to fundamental rhythms of life, simple, sacred practices lived with awareness.

“Through alignment with the lunar cycle, guests are invited to rediscover a way of being that is grounded, conscious, and spiritually attuned, where wellbeing arises naturally from inner coherence.”

Sacred Renewal also draws on the philosophy of the Pancha Mahābhūtas, the five elemental forces believed to govern the natural world and human experience. Guests are guided through:

●     Earth – grounding, structure and stability

●     Water – emotional flow, receptivity and softness

●     Fire – purification, discipline and inner strength

●     Air – inspiration, movement and lightness

●     Ether – space, stillness and expanded awareness

The methodology behind Sacred Renewal is inspired by the Gurukula tradition, an ancient residential approach to spiritual learning in which seekers were prepared through purification, disciplined practice and energetic alignment for deeper states of awareness.

Kamalaya combines this tradition with contemporary insights from psychology and neuroscience, exploring how elemental harmony can support emotional balance, mental clarity and overall wellbeing.

Through these integrated practices, the program is designed to encourage greater emotional coherence, clarity and presence, while reconnecting guests with the ancient wisdom that has informed Kamalaya’s approach to wellness for more than two decades.

The Sacred Renewal program will be available from October One and can be booked and experienced during any phase of the lunar cycle. It is offered as an 8, 11 or 15-night program, with the 8-night program starting from THB120,633, excluding accommodation.

Soaring LUZ Bangkok tapas bar launches Viva La Fiesta: Ladies’ Night

 LUZ Bangkok Tapas Bar has unveiled ‘Viva La Fiesta: Ladies’ Night’, a weekly celebration brimming with complimentary free-flow bubbles for ladies, authentic Spanish tapas, lively beats and sweeping views of Bangkok’s glittering skyline.

Held every Wednesday from 7pm, the sky-high gathering brings together friends in the spirit of a Spanish fiesta on the 33^rd and 34^th floors of INNSiDE by Meliá Bangkok Sukhumvit.

The complimentary free-flow bubbles are exclusively for ladies between 7-9 pm and accompany two delectable menus.

Live percussionists and guest DJs spinning Spanish-modern house and tribal beats keep the vibrant atmosphere going well into the evening.

Madrid-born Spanish Chef de Cuisine Juan Ignacio García Racionero, a.k.a Chef Nacho, who has honed his craft in some of Spain’s most acclaimed kitchens, takes centre stage with his signature giant pan of paella featuring rotating flavours such as chicken, pork, seafood, and vegetables.

A special Viva La Fiesta: Ladies’ Night menu features Huevos Rotos con Gambas al Ajillo y Caviar, a Spanish classic presented tableside by Chef Nacho that includes crispy potatoes, tender prawns, and caviar, and finished with fried eggs.

The menu’s cocktails include one litre each of Agua de Valencia, made up of orange juice, cava, vodka and gin, and Sangria.

Meanwhile, standout items from LUZ’s new regular menu include Steak tartar y Gilda San Sebastian, pairing Wagyu tenderloin tartare with brown and white anchovies and Spanish pickles on ciabatta, Tacos de Rabo de Toro.

It includes oxtail, roasted piquillo peppers and smoked Idiazabal cheese folded into homemade corn tacos, and black squid-ink fideuà with red prawns and octopus.

Beyond Ladies’ Night, LUZ also welcomes guests for ‘Social Hours’, offering ‘Buy 1 Get 1 Free’ on selected drinks daily from 5-7pm, followed by ‘Late-Night Social’ from 9-10pm every Friday to Sunday.

The promotion features selected wines, Chang draught beer and signature cocktails.

LUZ has earned a reputation as one of Bangkok’s most awe-inspiring rooftop dining destinations since its September 2023 debut.

The venue delivers a spectacle unlike any other in the city, with diners on the 33rd floor able to peer into the transparent bottom of the hotel’s 34th-floor infinity pool.

Before joining INNSiDE by Meliá Bangkok Sukhumvit, Chef Racionero worked at Michelin-starred Saddle as well as DiverXO.

It is recognized among The World’s 50 Best Restaurants, in addition to acclaimed Spanish restaurants El Jardín de la Máquina and Montellén.

As day turns to night, the hotel’s 34th floor, featuring a pool bar, transparent infinity pool, rooftop terrace dotted with outdoor lounges and sunbeds, and contemporary interpretation of Bangkok’s Brahman structure The Giant Swing, becomes a natural extension of the 33rd-floor tapas bar. The venue’s striking design is also inspired by Bangkok’s Rama VIII Bridge.

LUZ Bangkok Tapas Bar is open daily from 4pm until midnight. For further information and reservations, email 

luz@innsidebangkok.com, call +66 2 340 5498 or visit https://www.tablecheck.com/en/innside-by-melia-bkk-luz-bangkok-tapas-bar/reserve/landing

Thai Mother’s Day celebrations in Thailand

This year, Mother’s Day in Thailand falls on a Wednesday, making the August 12th national holiday an ideal opportunity to treat that Special Someone. Hotels in Chiang Mai, Bangkok and Pattaya have the following celebrations to mark Mother’s Day.

Mediterranean Flavours Meet Northern Thai Ingredients in Chiang Mai

Meliá Chiang Mai’s signature Mai Restaurant & Bar will celebrate Mother’s Day with a specially crafted à la carte menu designed for sharing with loved ones. Available from August 11–16 from 6–11pm, the menu combines Mediterranean flavours with local ingredients.

Highlights include a seasonal salad bowl with Khao Soi dressing, edamame beans, Tai Lue tofu, cage-free eggs and sesame seeds; grilled scallop and pomelo salad; and a hot and sour soup with wild chilli jam, baby pork ribs and young tamarind leaves.

Heartier dishes range from grilled Kurobuta pork with San Pa-thong sticky rice and Kanom Jeen with Northern-style “Kaeng Ong” with wild betel leaves and crab meat to roasted whole chicken with turmeric, lemongrass, and wild pepper dip.

Desserts include jasmine-scented lemon sherbet with honeycomb brittle and a jasmine and blue roses cake. Dishes start from THB 220++, with the first 20 reservations dining with Mom receiving 50% off. For further information or reservations, please call 052 090 603 or email 

mairestaurant@meliachiangmai.com

Meliá Chiang Mai’s signature Mai Restaurant & Bar will celebrate Mother’s Day with a specially crafted à la carte menu designed for sharing with loved ones.

Available from August 11–16 from 6–11pm, the menu combines Mediterranean flavours with local ingredients.

Highlights include a seasonal salad bowl with Khao Soi dressing, edamame beans, Tai Lue tofu, cage-free eggs and sesame seeds; grilled scallop and pomelo salad; and a hot and sour soup with wild chilli jam, baby pork ribs and young tamarind leaves.

Heartier dishes range from grilled Kurobuta pork with San Pa-thong sticky rice and Kanom Jeen with Northern-style “Kaeng Ong” with wild betel leaves and crab meat to roasted whole chicken with turmeric, lemongrass, and wild pepper dip.

Desserts include jasmine-scented lemon sherbet with honeycomb brittle and a jasmine and blue roses cake.

Hotel launches rooftop sound healing experiences abovebove Gulf of Thailand

A new sound healing experience suspended high above Pattaya’s shoreline is beckoning guests to calm the nervous system and encourage mindfulness.

Conducted at the Meliá Pattaya Hotel’s rooftop bar, the new Sound Healing Retreat combines therapeutic sound frequencies with guided relaxation techniques.

The sessions harness singing bowls, crystal bowls, gongs and other instruments to shift the mind from a heightened alert state, spurred by the busyness of everyday life, into slower, more meditative brainwave patterns.

The experience supports physical and mental wellbeing by activating the body’s parasympathetic nervous system.

Private sessions are available at the hotel’s YHI Spa for individuals and couples, while larger group classes and corporate wellness experiences are also on offer for meetings, incentives and retreats.

Among the most atmospheric offerings is the hotel’s “Yoga with Sound Bath” experience held at the rooftop bar at sunrise. Combining a 45-minute yoga class with a 20-minute sound healing journey, the session unfolds as the city gradually wakes beneath the rooftop venue.

“There’s something especially powerful about experiencing sound healing above the city as the sea stretches out in front of you,” said Meliá Pattaya Hotel’s general manager Alexander Lopez.

“These experiences encourage guests to come up for air and reconnect with themselves in an extraordinary setting that simultaneously feels calming and reinvigorating.”

Sound healing builds on Meliá Pattaya Hotel’s wider wellness offering at YHI Spa, which blends Asian healing traditions with contemporary wellbeing therapies.

The spa menu offers an array of massages, body rituals, facials and hydrotherapy treatments using natural products and techniques designed to restore balance and relaxation.

The hotel’s regular morning yoga and Pilates classes held throughout the week offer guests gentler movement-based wellness experiences.

Conducted at Yitong Sky Bar, the beginner-friendly sessions focus on flexibility, posture, core strength and mindful movement while taking in Pattaya’s morning skyline.

Sound healing sessions, yoga and Pilates classes are available by advance booking through the hotel’s spa.

For more information or to make a booking, visit melia.com, email 

info.pattaya@melia.com or call +66 33 168 555.

INNSiDE by Meliá Bangkok Sukhumvit introduces ‘Brunch Your Way’

Thailand’s first INNSiDE by Melia hotel is putting a fresh twist on one of the day’s most beloved meals with the launch of “Brunch Your Way”, a new experience encouraging diners to mix and match savoury and sweet treats with creative beverages atop Bangkok.

The new menu, available between 11am-2pm every Saturday and Sunday at The Kites Eatery on the 31st floor.

Itis inspired by the hotel’s “work meets play” philosophy and caters to everything from casual business meetings and weekend catchups to solo dining sessions fuelled by good coffee and accompanied by panoramic skyline views.

Highlights include the INNSiDE All Day Breakfast, featuring two eggs cooked to your liking, chicken sausage, smoked ham, bacon and potatoes, and the INNSiDE Egg Benedict, comprised of poached eggs, serrano ham, smoked salmon and Asian hollandaise sauce on an English muffin.

Smashed avocado on sourdough, topped with tomato salsa, cherry tomato, pumpkin seeds and a poached egg, is set to be another brunch favourite.

The prawn and crab bao with dill mayo and Japanese cucumber is apt for seafood lovers. Heartier appetites are catered to with a grilled Australian ribeye beef sandwich layered with onion jam, blue cheese and sautéed mushrooms, finished with a fried egg and olive oil, and the slow-cooked Kojibuta pork belly served with honey mustard sauce and garlic mashed potatoes

For those with a sweet tooth, fluffy pancake stacks served with mixed berries and maple syrup sit alongside classic French toast topped with banana, Chantilly cream, maple syrup and icing sugar.

Meals are paired with freshly pressed ginger, fresh orange juice or chilled young coconut.

Signature drinks include “Spice & Shine”, a shaken orange Americano infused with cinnamon and rosemary, “Espresso Spritz” with Espresso and virgin sangria, and “Matcha Colada” with Yabukita matcha, whipped foam and coconut.

The house-made cold brew is made from 100 per cent Arabica Catuai beans.

The menu can be accessed here.

The Kites Eatery commands the hotel’s 31st floor and is open from 6.30am-11pm. I

t is adorned with abstract artwork of kites – a reference to the popular pastime of kite flying in state park Sanum Luang. Tapping local roots with fresh, colourful Thai cuisine, the restaurant’s chefs serve up central, northern, north-eastern and southern Thai cuisine a la minute using quality ingredients sourced from local farms.

It offers a healthy buffet breakfast and a la carte menu from noon, as well as customised lunches and banquets for meetings and events.

For further information and to make a reservation, email 

kites@innsidebangkok.com or call +66 2 340 5496.

Thailand’s first INNSiDE by Melia hotel is putting a fresh twist on one of the day’s most beloved meals with the launch of “Brunch Your Way”

a new experience encouraging diners to mix and match savoury and sweet treats with creative beverages atop Bangkok.

The new menu, available between 11am-2pm every Saturday and Sunday at The Kites Eatery on the 31st floor, is inspired by the hotel’s “work meets play” philosophy.

It caters to everything from casual business meetings and weekend catchups to solo dining sessions fuelled by good coffee and accompanied by panoramic skyline views.

Highlights include the INNSiDE All Day Breakfast, featuring two eggs cooked to your liking, chicken sausage, smoked ham, bacon and potatoes,

The INNSiDE Egg Benedict, comprised of poached eggs, serrano ham, smoked salmon and Asian hollandaise sauce on an English muffin.

Smashed avocado on sourdough, topped with tomato salsa, cherry tomato, pumpkin seeds and a poached egg, is set to be another brunch favourite.

The prawn and crab bao with dill mayo and Japanese cucumber is apt for seafood lovers.

Heartier appetites are catered to with a grilled Australian ribeye beef sandwich layered with onion jam, blue cheese and sautéed mushrooms

It finishes with a fried egg and olive oil, and the slow-cooked Kojibuta pork belly served with honey mustard sauce and garlic mashed potatoes

For those with a sweet tooth, fluffy pancake stacks served with mixed berries and maple syrup sit alongside classic French toast topped with banana, Chantilly cream, maple syrup and icing sugar.

Meals are paired with freshly pressed ginger, fresh orange juice or chilled young coconut.

Signature drinks include “Spice & Shine”, a shaken orange Americano infused with cinnamon and rosemary,

“Espresso Spritz” with Espresso and virgin sangria, and “Matcha Colada” with Yabukita matcha, whipped foam and coconut.

The house-made cold brew is made from 100 per cent Arabica Catuai beans.

The menu can be accessed here.

The Kites Eatery commands the hotel’s 31st floor and is open from 6.30am-11pm. It is adorned with abstract artwork of kites – a reference to the popular pastime of kite flying in state park Sanum Luang.

Tapping local roots with fresh, colourful Thai cuisine, the restaurant’s chefs serve up central, northern, north-eastern and southern Thai cuisine a la minute using quality ingredients sourced from local farms.

It offers a healthy buffet breakfast and a la carte menu from noon, as well as customized lunches and banquets for meetings and events.

For further information and to make a reservation, email 

kites@innsidebangkok.com or call +66 2 340 5496.

Awards and recognitions for wellness projects

The 2026 Organic Spa Media Wellness Travel Awards highlighted a significant industry trend: the success of global destinations rooted in many of GOCO Hospitality’s strategic and conceptual frameworks. These diverse winners demonstrate that the most effective wellness developments are those tailored to their specific cultural and geographic contexts. From nature-led immersion to clinical precision, the recognised projects represent a broad spectrum of modern wellness, including:Nature & Environment:  Fivelements Retreat Bali was named Best Outdoor & Nature Retreat, cited for its seamless, intentional integration with the Ayung River landscape.Cultural Heritage: Zulal Wellness Resort in Qatar serves as a global flagship for translating traditional Arabic and Islamic medicine into a contemporary luxury framework.Medical Innovation:  Spain’s SHA Wellness Clinic continues to lead the sector where clinical science and longevity intersect with high-end hospitality.Urban & Regional Integration:  The Viceroy at Ombria Algarve in Portugal exemplifies wellness blended with European cultural context, while the Four Seasons Hotel Bangkok at Chao Phraya River proves that restorative balance can be successfully embedded into a high-density urban environment. The recognition of multiple GOCO-related projects within a single global platform is not coincidental.  These awards suggest that the future of the industry lies in wellness that is purposeful, experiential, and, above all, deeply contextual to its location and reflects a consistent approach applied across diverse markets that prioritizes long-term impact over short-term trends

The

The 2026

The Hari Singapore to open in 2027

Harilela Hotels has set its sights on Singapore as the third home for its acclaimed hotel brand The Hari, complementing the existing properties in London and Hong Kong.

The spring 2027 opening will see the Holiday Inn Singapore Orchard City Centre transformed into a luxury 326-bedroom hotel featuring a rooftop pool, executive lounge, dining and wellness experiences, and the brand’s signature revolving rota of artwork.

British designer Tara Bernerd, whose distinctive vision has shaped both The Hari London and The Hari Hong Kong, will bring her signature approach to The Hari Singapore.

Balancing contemporary elegance with a strong sense of place, the design creates layered interiors that feel both sophisticated and welcoming, reflecting the energy and cultural character of Singapore.

“This hotel, like our sister properties in Belgravia and Wan Chai, will embody relaxed elegance punctuated by eccentricity, wit, culture and genuine heartfelt hospitality,” said the brand’s founder, Dr. Aron Harilela.

“Singapore is key to our ambition to evolve The Hari in major international destinations.

Grounded in the Harilela family’s commitment to exemplary hospitality, each of The Hari hotels is a celebration of culture, design and impeccable service.

The Hari Singapore will be the third hotel to open under the ‘The Hari’ brand. The first hotel, The Hari London opened in August 2016, followed by The Hari Hong Kong in December 2020. The Harilela Group was established in 1959 and is still wholly owned by the Harilela family. The Harilela Group is the parent company of Harilela Hotels which owns 15 properties across Hong Kong, China, Asia, Europe, and the US.

Website: thehari.com

Address: 11 Cavenagh Road, Singapore, 229616

The spring 2027 opening will see the Holiday Inn Singapore Orchard City Centre transformed into a luxury 326-bedroom hotel featuring a rooftop pool, executive lounge, dining and wellness experiences, and The Hari brand’s signature revolving rota of artwork.

Banyan Tree Krabi adds Indian Cuisine specialist to the mix

A new chef and specialist in Indian cuisine, Chander Prakash, has joined the culinary team at Banyan Tree Krabi, and he fully intends to spice things up in the kitchen.

Chef Chander’s appointment at the Two-Key MICHELIN-listed beachfront resort in Southern Thailand will add a new element of culinary expertise to the hotel’s dining outlet, The Naga Kitchen.

“I have been working in top-class kitchens at hotels and restaurants across India and Thailand for more than 10 years, specializing in North Indian cuisine,” said Chef Chander.

“For me, cooking is more than just preparing food — it is about creating memorable dining experiences.

“I always focus on fresh ingredients, balanced flavors, and attention to detail in every dish. I am especially passionate about Indian curries, biryani, kebabs, tandoori specialties, and Arabic cuisine.”

Chandler said that his culinary journey began with a passion for traditional spices and the art of tandoor cooking.

He modestly claims that his specialties include dishes such as dal makhani, Butter Chicken, and Paneer Butter Masala.

Chander comes to Banyan Tree Krabi from the 5-star Sinae Phuket where he was Indian and Arabic Chef, a title he previously held at the Keemala Hotel on the same Thai island.

His resumé also includes experiences at the Hotel Germanus Springs hotel in Kodaikanal and De Karavali restaurant in Bangalore where he honed his skills in Tandoor cooking.

“Chef Chander will help us expand our culinary identity with his expertise in authentic Indian cuisine,” said Ms Porntip Narangsiya, Banyan Tree Krabi’s Director of Food & Beverage.

“Of course, visitors of all nationalities love Indian food, and we are especially privileged to welcome many guests from India, including large parties for beachfront weddings and celebrations.

“Now we can also offer an option of delicious Indian cuisine with a modern presentation, in addition to the existing Thai and international fare, and we believe this will create some memorable dining experiences for guests.”

The Resort

Facilities include two restaurants and a beach bar, a kids’ club, a fitness centre, meeting rooms, and — in harmony with Banyan Tree’s wellbeing branding — a tropical spa with Rainforest hydrotherapy facility.

Banyan Tree Krabi offers 72 pool suites and villas, among them seven two-bedroom options, one three-bedroom villa, and a majestic seven-bedroom beachfront Presidential Villa. Each of the rooms faces the sea and the sunset as the property tiers into the hillsi

Banyan Tree Krabi was awarded Two MICHELIN stars by the MICHELIN Guide in 2024 and 2025, and lauded by Fodor’s Travel 2026 as the only hotel in Thailand listed in The 100 Most Incredible Hotels in the World.

For more information or reservations, contact 

saffron-krabi@banyantree.com or tel: +66 75 811 888.

Meliá Pattaya Hotel welcomes Paul-Edouard Gillard as F&B director

Meliá Pattaya Hotel’s director of food and beverage.

A French national with more than a decade’s experience in food and beverage leadership roles across Asia, Europe and the Middle East has been appointed.

Paul-Edouard Gillard has joined the 234-room Meliá Pattaya to oversee commercial F&B strategy, restaurant revenue management, GOP flow-through and cost structure optimization.

He will also create culinary and beverage concepts and menus and deliver quality hospitality through training and analysis across hotel’s rich culinary landscape, featuring Yitong Chinese Restaurant & Sky Bar, all-day dining restaurant Sanehh Sarae, Japanese-Peruvian Nikkei restaurant Den, LAY Beach Club, Chon Lounge and Lula Pool Bar.

He previously worked in Thailand at Sofitel Bangkok Sukhumvit where he started as a management trainee.

After completing a Master of Science in International Hospitality Management with Emylon Business School and Institut Paul Bocuse, he was promoted to the opening team at the hotel’s Belga Rooftop Bar as assistant manager and restaurant revenue analyst.

Before joining Meliá Pattaya, he worked as a regional category manager and brand manager for premium food service distributor Bidfood Middle East overseeing tea and coffee brands including JING Tea and illy Caffè.

He was also the F&B manager on the opening team at Carton House, a Fairmont Management Hotel, in Ireland.

He co-founded an AI-powered platform in Dubai called Shiftly designed to quickly connect employers in F&B and hospitality with pre-screened professionals for fixed or flexible shifts, using AI-led interviews and psychometric assessments to evaluate candidates’ skills, reliability and role fit.

“Paul-Edouard is a commercially astute F&B leader with a proven ability to turn restaurant concepts into thriving businesses,” said Meliá Pattaya’s General Manager Javier Gimeno.

“From luxury hotel openings to large-scale hospitality portfolios, his profound experience brings valuable insight into our revenue optimisation, guest engagement and team development.”

“I’m excited to join Meliá Pattaya; with such a diverse collection of dining venues, there is a tremendous opportunity to work with the team to further develop distinctive concepts for guests and the local community alike,” Gillard added.

For more information or to make a booking, visit melia.com, email info.pattaya@melia.com or call +66 33 168 555

Meliá Chiang Mai’s Executive Chef recognized for Sustainable Food Leadership

Meliá Chiang Mai’s executive chefSuksant Chutinthratip, known as Chef Billy, has been lauded with the prestigious Chiang Mai Green Kitchen “Green People” Award for his pioneering work building a more sustainable food system.

Meliá Chiang Mai’s restaurants Laan Ha Kitchen and MAI Restaurant and Bar have also each been awarded the prestigious “Chiang Mai Green Kitchen” certificate the fourth consecutive year for ongoing sustainability efforts as part of Thailand’s Green Kitchen project.

Supported by the Tourism Authority of Thailand (TAT) and the Thai Health Promotion Foundation, Green Kitchen 2026 promotes organic and sustainable food concepts with participation from 44 restaurants and hotels in Chiang Mai.

Chef Billy was recognized for his leadership championing a more sustainable and resilient food system by working closely with farmers, chefs, educators and the wider community.

He helps local farmers co-design crop calendars better aligned with seasonal cycles and kitchen demand.

These efforts reduce production risks, as well as support food security and income stability for farmers.

He advises farmers in food business planning and marketing to allow them to transition from raw material producers to “food system entrepreneurs” with a stronger understanding of costs, value creation and market demand.

Chef Billy also promotes youth engagement through the “Young Chefs” program that encourages university students to learn about organic vegetables, food origins and environmental responsibility.

Meliá Chiang Mai’s Executive Chef Recognized for Sustainable Food Leadership

Meliá Chiang Mai’s executive chefSuksant Chutinthratip, known as Chef Billy, has been lauded with the prestigious Chiang Mai Green Kitchen “Green People” Award for his pioneering work building a more sustainable food system.

Meliá Chiang Mai’s restaurants Laan Ha Kitchen and MAI Restaurant and Bar have also each been awarded the prestigious “Chiang Mai Green Kitchen” certificate the fourth consecutive year for ongoing sustainability efforts as part of Thailand’s Green Kitchen project.

Supported by the Tourism Authority of Thailand (TAT) and the Thai Health Promotion Foundation, Green Kitchen 2026 promotes organic and sustainable food concepts with participation from 44 restaurants and hotels in Chiang Mai.

Chef Billy was recognised for his leadership championing a more sustainable and resilient food system by working closely with farmers, chefs, educators and the wider community.

He advises farmers in food business planning and marketing to allow them to transition from raw material producers to “food system entrepreneurs” with a stronger understanding of costs, value creation and market demand. Chef Billy also promotes youth engagement through the “Young Chefs” program that encourages university students to learn about organic vegetables, food origins and environmental responsibility.

“I’m humbled to receive this award and be named alongside the other recipient of the Green People award, Thida Woranet from Rimping Supermarket,” Chef Billy said. “While my name is on the award, it recognises our hotel’s management and culinary team, and local farmers and producers who have all played a crucial role in developing a more responsible food system.”

To contact Meliá Chiang Mai or to make a booking, email reservation.chiangmai@melia.com, call +66 52 090 699 or visit https://www.melia.com/en/hotels/thailand/chiang-mai/melia-chiang-mai/index.htm

“I’m humbled to receive this award and be named alongside the other recipient of the Green People award, Thida Woranet from Rimping Supermarket,”

Chef Billy said. “While my name is on the award, it recognizes our hotel’s management and culinary team, and local farmers and producers who have all played a crucial role in developing a more responsible food system.”

To contact Meliá Chiang Mai or to make a booking, email 

reservation.chiangmai@melia.com, call +66 52 090 699 or visit https://www.melia.com/en/hotels/thailand/chiang-mai/melia-chiang-mai/index.htm