25 - 29 September 2012

Stéphane Bonnat,France

Sebastien Bouillet,France

Chris Salans,Indonesia

Didier Corlou,Vietnam

Christian Echterbille,USA

Marc Friederich,South Africa

Romain Valicon,Dominican Republic

Patrick Je�roy,France

Alain Caron,Holland

Nicolas A.Vienne,Thailand

Make food, not war! Are you ready for the gastronomic invasion, SOldiers? Get ready, because from September 25th to 29th, we bring you our biggest chef extravaganza of the year!

For the So Amazing Chefs 2012 edition, we are chu�ed to be partnering with Village de Chefs, a global association of French-speaking chefs who believe that when it comes to their art, sharing is caring.

We have pulled out all the stops, assembling a sizzling squad of 12 star chefs for five days of cooking classes, lunch feasts, and exquisite dinners. The Culinary Showdown on the 27th will pit the maestros against one another in a 9 team cook-o�.

Want a piece of the pie? Our Facebook fans can also bid in our charity auction and win a chance to cook alongside their dream chef.

Bon appétit!

Paul Smart,Thailand

Pierre-Yves Lebihan,USA

Chris Salans,Bali, Indonesia

• Chef-Owner of Mozaic Restaurant, Bali• Author of Mozaic: French Cuisine, Balinese Flavors cookbook• Member of Village de Chefs association

Chris grew up in France, where earned his stripes at then-three starred L'Oustau de Baumanière and Lucas Carton before returning to his birthplace to workalongside fellow American culinary heavyweights David Bouley and Thomas Keller. He is now starting his owncollection of shiny awards at Mozaic.

Didier Corlou,Hanoi, Vietnam

• Chef-Owner of La Verticale and Madame Hiên in Hanoi • President of Escoffierer Vietnam• Co-founder and member of Village de Chefs association

MasterChef Didier's wanderlust brought him to Hanoi in 1991 as the executive chef at Sofitel Metropole, along the waycooking for heads of state and silver screen royalty. Now running his own shows and without losing sight of his French roots, Didier is a torchbearer for modern Vietnamese cuisine.

Alain Caron,Amsterdam, Holland

• Judge of MasterChef (Holland)• Author of several cookbooks• Member of Village de Chefs association

Paris-born Alain has called Holland home for the last 30 years, where he is most known by the masses as a judge onMasterChef. He has worked in three Michelin-starred establishments. Since we're name dropping, he's also pals with Alain Ducasse.

Christian Echterbille,Houston, USA

• Instructor at Culinary Institute LeNôtre, USA• Member of Academie Culinaire de France • Member of Village de Chefs association

Christian is certified Belgium MasterChef with many hats – chef, educator, mentor, and pioneer – with over 40 yearsdedicated to his profession. He is aCulinary World Cup medalist and coach, a member of the Chaîne des Rôtisseurs de Belgique.

Park Society: Be Part of It

Marc Friederich,Paarl, South Africa

• Chef-Owner of Marc's Mediterranean Cuisine and Garden, SA• Best Sommelier Switzerland 1991 Award recipient• Member of Village de Chefs association

Marc has always had a penchant for exquisite cuisine and a nose for fine wine – literally. After honing his skills at the likes of Beau Rivage Palace, the sommelier-cum-restauranteur struck out on his own a decade ago with the open-ing of an eatery featuring unsurprisingly impeccable wine pairings.

Nicolas A. Vienne,Bangkok, Thailand

• Recipient of Accor Chef of 2011 Award• Member of Village de Chefs association• Esco�er Member

Nicolas' foray into fine dining started at the top of the Michelin charts, with three-starred gigs at Hôtel George-V and Plaza Athénée. Following gigs in France, Lebanon, USA, and New Caledonia, the Frenchman joined So Bangkok, the third Sofitel property he has graced, after Bora Bora and Shanghai.

Paul Smart,Bangkok, Thailand

• Park Society Chef at Sofitel So Bangkok• Winner of the UK Commis Chef in 2007• Worked at Ritz London and El Bulli

Australian national Paul Smart fulfills his five-star culinary art experience as Chef of Park Society. Highlight of his time was cooking for Her Majesty Queen Elizabeth II. Paul played a prominent role at Room81 Restaurant in Australia leading it to victory in the QLD Restaurant ofChampions competition and the Gold Medal in the Gold Box RestaurantChallenge in 2007, 2008 and 2009.

Patrick Je�roy,Brittany, France

• Chef-Owner at Michelin two-starred Restaurant Patrick Je�roy, France• Author of award-winning “Faim de mer en fin de terre” seafood cookbook• Member of Village de Chefs association

Winning the much coveted stars is only half the battle – keeping them is another story. Patrick has managed to hold on to his two Michelin stars bestowed since 2002. Taking advantage of L'Hôtel de Carantec's location along the coast, fresh seafood and exclusively wild fish features heavily in his creations at the restaurant.

Romain Valicon,Punta Cana,Dominican Republic

• Dominican Republic team leader for Bocuse d'Or 2008 in France• Member of Academie Culinaire de France• Member of Village de Chefs association

By the time he washed up on theCaribbean shores to take up theExecutive Chef position at Tortuga Bay, Romain was well armed with experience from his time spent with fellow French chefs – Gilles Maysonnave at Brunet,Eric Pansu at the Paul Bocuse group,Christian Têtedoie, and Daniel Ancel.

Sebastien Bouillet, Lyon, France

• Pâtissier-chocolatier with boutiques in Lyon and Tokyo• Member of Relais Dessert International Member• Member of Village de Chefs association

Sebastien trained with pastry bigwigs Patrick Chevallot, and Philippe Segond, Gérard Mulot before returning toChocolatier Bouillet, originally opened by his pâtissier father in 1977. In addition to boutiques in Lyon and Tokyo, Sebastien runs a pastry school, sharing the secrets of his sweet trade.

Red Oven: World Food Market

Pierre-Yves Lebihan, Houston, USA

• ACF Certified Executive Chef• Member of Village de Chefs association• Instructor at Culinary Institute LeNôtre, USA

French born and has worked across the globe for high-end restaurants and hotels. He has worked in Trinidad, which he calls home now, for the last six years and has chosen to pass on his passion of cooking to students of the Culinary Insti-tute LeNôtre.

Stéphane Bonnat, Voiron, France

• Maître-Chocolatier of Bonnat Chocolatier• Bonnat Chocolatier is the oldest of its kind in the world• Member of Village de Chefs association

Established in 1884 in the town of Voiron, Bonnat Chocolatier is a family a�air. Bonnat is the purveyor of artisanal chocolate treats fit for royalty, including a line of exquisite single-origin chocolates, some cocoa beans which are sourced from plantations of Incan kings ofgenerations past.

So Amazing Chefs 2012 Programme

Tuesday, 25 September

9:00am - 12.00pm Morning Pastry Cooking Class Baht 2,900++ (max 10 persons) Venue: Chocolab Chefs: Sebastien Bouillet, Stéphane Bonnat 1 Dessert (3 techniques) 1 Chocolate bonbon

9:00am - 12.00pm Morning Culinary Cooking Class Baht 3,499++ (max 10 persons) Venue: Park Society Chefs: Patrick Je�roy, Alain Caron and Pierre-Yves Lebihan 1 Fish Britany recipe (Patrick) 1 Amsterdam specialty (Alain) 1 Danish specialty (Pierre)

6:30pm - 10.00pm So Amazing Set Dinner 6 Courses Baht 3,999++ 6 Courses Baht 4,999++ (with wine pairing)

Venue: Park Society

Set Dinner Menu

Amuse Bouche Vegeterian by Nicolas A. Vienne, Paul SmartHot Appetizer, fish by Christian Echterbille, Paul SmartMain Course, fish by Pierre-Yves Lebihan, Paul SmartMain Course, meat by Romain Valicon, Nicolas A. ViennePre Dessert by Stéphane Bonnat, Jerome LasalmonieDessert from Lyon by Sebastien Bouillet, Jerome Lasalmonie

Wednesday, 26 September

9:00am - 11.30am Morning Cooking Class: The Spices Baht 2,900++ (max 10 persons) Venue: Park Society Chef: Didier Corlou About spices Degustation around the spices

2:30pm - 5.30pm Afternoon Cooking Class: Chef Atelier Caribbean and USA Food Baht 2,900++ (max 10 persons) Venue: Social Club Chefs: Romain Valicon, Christian Echterbille and Paul Smart Hot Appetizer, fish (Romain) Main Course, meat (Christian) Salad (Paul)

6:30pm - 10.00pm Star Chefs Dinner 6 Courses Baht 3,999++ 6 Courses Baht 4,999++ (with wine pairing)

9 Courses Baht 4,999++ 9 Courses Baht 5,999++ (with wine pairing)

Venue: Park Society

Set Dinner Menu

Hanoi Introductions Amuse by Didier CorlouCold Appetizer, fish by Nicolas A. VienneHot Appetizer, vegeterian by Pierre-Yves LebihanMain Course, fish by Alain Caron, Patrick Je�royIntermezzo by Christian EchterbilleMain Course, meat by Chris SalansCheese and Wine by Marc FriederichPre Dessert by Stéphane BonnatDessert by Sebastien Bouillet

Prices are per person and subject to 10% service charge and 7% government tax.Special prices can be o�ered when reserve any event in the programme exclusively.

Prices are per person and subject to 10% service charge and 7% government tax.Special prices can be o�ered when reserve any event in the programme exclusively.

Thursday, 27 September

9:00am - 12.00pm Morning Pastry Cooking Class Baht 2,900++ (max 10 persons) Venue: Chocolab Chefs: Sebastien Bouillet, Stéphane Bonnat 1 Dessert (3 techniques) 1 Chocolate bonbon

12:00pm - 2.00pm Chef Atelier Red Oven Lunch Baht 900++ Venue: Red Oven Chefs: Paul Smart, Didier Corlou, Chris Salans, Christian Echterbille, Romain Valicon, March Friederich, Alain Caron and Jerome Lasalmonie

6:00pm - 10.00pm So Amazing Chefs Competition Culinary Showdown Baht 1,200++ Venue: Ballroom

6:00pm : Beginning of the cooking show 7:00pm : Cocktail break with live stations 7:30pm : Second part of the contest 8:30pm : Cocktail break 9:00pm : Judges tasting

So Amazing Chefs Teams:

Team 1 : Didier Corlou, Pierre-Yves Lebihan, Thai Celebrity and CommisTeam 2 : Chris Salans, Alain Caron, Thai Celebrity and CommisTeam 3 : Romain Valicon, Patrick Je�roy, Thai Celebrity and CommisTeam 4 : Marc Friederich, Christian Echterbille, Thai Celebrity and CommisTeam 5 : Nicolas A. Vienne, Paul Smart, Thai Celebrity and Commis

* Proceeds from Culinary Showdown will be donated to CCF Foundation under The Royal Patronage of HRH Princess Maha Chakri Sirindhorn

Friday, 28 September

9:00am - 11.30am Morning Cooking Class: Chef Atelier South Africa Wine & Dine Baht 2,900++ (max 10 persons) Venue: Park Society Chef: Marc Friederich

12:00pm - 2.00pm Red Oven Lunch: World Food Market Baht 900++ Venue: Red Oven Chefs: Paul Smart, Didier Corlou, Nicolas A. Vienne, Christian Echterbille, Romain Valicon, Sebastien Bouillet and Stéphane Bonnat

2:30pm - 5.00pm Afternoon Pastry Cooking Class Baht 2,900++ (max 10 persons) Venue: Social Club Chef: Sebastien Bouillet Modern Traditionnal Pastry

7:30pm - 10.00pm So Amazing Set Dinner from Hanoi to Bali 6 Courses Baht 3,999++ 6 Courses Baht 4,999++ (with wine pairing)

Venue: Park Society

Set Dinner Menu

Amuse Bouche by Chris SalansCold Appetizer, vegterian by Didier CorlouMain course, fish by Chris SalansMain course, meat by Didier CorlouPre Dessert by Chris Salans, Jerome LasalmonieDessert by Didier Corlou, Romain Valicon

Prices are per person and subject to 10% service charge and 7% government tax.Special prices can be o�ered when reserve any event in the programme exclusively.

Prices are per person and subject to 10% service charge and 7% government tax.Special prices can be o�ered when reserve any event in the programme exclusively.

Saturday, 29 September

6:30pm - 10.00pm So Amazing Set Dinner 6 Courses Baht 3,999++ 6 Courses Baht 4,999++ (with wine pairing)

9 Courses Baht 4,999++ 9 Courses Baht 5,999++ (with wine pairing)

Venue: Park Society

Set Dinner Menu

Introductions, Thailand by Nicolas Vienne, Alain CaronAmuse Bouche, USA by Pierre-Yves LebihanVegeterian Appetizer, Thailand by Paul SmartFish Appetizer, France by Patrick Je�roySeafood Main, Vietnam by Didier CorlouFish Main Course, Indonesia by Chris SalansWest Indies Intermezzo by Romain ValiconMeat Main Course, USA by Christian EchterbilleCheese and Wine, South Africa by Marc FriederichPre Dessert, France by Stéphane BonnatDessert, France by Sebastien Bouillet

Prices are per person and subject to 10% service charge and 7% government tax.Special prices can be o�ered when reserve any event in the programme exclusively.

Wednesday, 26 September

9:00am - 11:30am Morning Cooking Class: The Spices THB 2,900++ (max 10 persons)

persons

2:30pm - 5:30pm Afternoon Cooking Class Chef Atelier Caribbean and USA Food THB 2,900++ (max 10 persons)

persons

6:30pm - 10:00pm Star Chefs Dinner 6 Courses THB 3,999++

6 Courses THB 4,999++ (with wine pairing)

9 Courses THB 4,999++

9 Courses THB 5,999++ (with wine pairing)

persons

So Amazing ChefsIf you're game, just say SO!

Let us know the what and when, leave us your details to guarantee the booking, and hand this form to any of our hotel staff. For the nitty gritty of each event, please refer to the the accompanying little black book.

Name: Tel:

Address: E-mail:

Credit Card Number: Exp: /

This is to guarantee your reservation. No charge for cancellation 24 hour prior to the event.

Tuesday, 25 September

9:00am - 12:00pm Morning Pasty Cooking Class THB 2,900++ (max 10 persons)

persons

9:00am - 12:00pm Morning Culinary Cooking Class THB 3,499++ (max 10 persons)

persons

6:30pm - 10:00pm So Amazing Set Dinner (6 Courses) THB 3,999++

THB 4,999++ (with wine pairing)

persons

Prices are per person and subject to 10% service charge and 7% government tax.Special prices can be o�ered when reserve any event in the programme exclusively.

Please complete and return this form to Fax: 02 624 0111E-mail: H6835-FB3@sofitel.com

Friday, 28 September

9:00am - 11:30am Morning Cooking Class: Chef Atelier South Africa Wine & Dine THB 2,900++ (max 10 persons)

persons

12:00pm - 2:00pm Red Oven Lunch: World Food Market THB 900++

persons

2:30pm - 5:00pm Afternoon Pastry Cooking Class THB 2,999++ (max 10 persons)

persons

7:30pm - 10:00pm So Amazing Set Dinner: from Hanoi to Bali (6 Courses) THB 3,999++

THB 4,999++ (with wine pairing)

persons

Saturday, 29 Septem

Thursday, 27 September

9:00am - 12:00pm Morning Pasty Cooking Class THB 2,900++ (max 10 persons)

persons

12:00pm - 2:00pm Chef Atelier Red Oven Lunch THB 900++

persons

6:00pm - 10:00pm Culinary Showdown THB 1,200++

persons

Saturday, 29 September

6:30pm - 10:00pm So Amazing Set Dinner 6 Courses THB 3,999++

6 Courses THB 4,999++ (with wine pairing)

9 Courses THB 4,999++

9 Courses THB 5,999++ (with wine pairing)

persons

Prices are per person and subject to 10% service charge and 7% government tax.Special prices can be o�ered when reserve any event in the programme exclusively.

Proceeds from Culinary Showdown will be donatedto CCF Foundation under The Royal Patronage

of HRH Princess Maha Chakri Sirindhorn

www.facebook.com/SofitelSoBangkok

Sofitel So Bangkok

2 North Sathorn Road, Bangrak, Bangkok 10500 Thailand

Tel +66 2624 0000 - Fax +66 2624 0111

E-mail: h6835@sofitel.com - www.facebook.com/SofitelSoBangkok

www.sofitel.com