Kevin brings to the hotel’s renowned restaurants and bars extensive Michelin-star restaurant and 5-star deluxe hotel experience. Expert in several cuisines, among his particularly fortes are fine dining and banqueting. He has also been especially praised within the industry for his hands-on attitude, dedication and attention to detail.
Hailing from the midlands in the heart of England, Keven has resolutely pursued a life goal of being a successful and innovative cook while offering inspiration to his teams as someone who leads by example.
When he left school he took an internship as an apprentice baker and patisserie, earning several relevant college certificates. His appetite for learning about food then drove him to enroll in culinary school for another three years.
Chef Kevin’s formal culinary training culminated at the illustrious Westminster College in London where he obtained the third of three prestigious City and Guilds diplomas in catering, ultimately graduating in 1991.
After graduating he stayed in London to cook with some of the best chefs in Europe. At that time, London was the hottest place on the planet for cuisine. His journey led him to such gastronomic landmarks as the Savoy Hotel, Sir Terence Conran’s restaurant empire, The Chester Grosvenor and Albert Roux.
His all consuming passion for great food then prompted him to leave London to further his Knowledge at Raffles, Rosewood, Noma in Copenhagen, Kempinski, Anassa and Soneva Kiri by Six senses.
Interestingly, this is not Chef Kevin’s first assignment at this hotel. He held the position of Chef de Cuisine here from November 2003 till November 2005, during which time he was responsible for the multi-awarded ‘Ma Maison’ gourmet restaurant.
Swissôtel Nai Lert Park Bangkok warmly welcomes Executive Chef Kevin Jean Fawkes and looks forward to showcasing his many talents for the enjoyment of its guests throughout the hotel.