From Kobe to Bangkok at La Scala David Tamburini x Eugenio Cannoni Four Hands Collaboration
La Scala Restaurant at The Sukhothai Bangkok, a triumph of innovative interior design paired with inspired Italian cuisine, led by Eugenio Cannoni an Italian Chef extended an invitation to a former Italian chef David Tamburini for an exclusive four hands collaboration event.
Michelin-starred and former Chef de Cuisine of La Scala, David Tamburini will be in Bangkok from Kobe, Japan, for a highly anticipated four-hands collaboration with La Scala’s Chef de Cuisine Eugenio Cannoni with a carefully crafted limited-time-only menu from Friday 30 September 2022 to Sunday 2 October 2022.
Friday 30 September 2022 (Dinner only)
Saturday 1 October 2022 (Lunch and Dinner)
Sunday 2 October 2022 (Lunch and Dinner)
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Set Lunch (4 Courses) |
Set Dinner (6 Courses) |
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Food Only, THB 3,100++ Per Person Wine Pairing, THB 1,900++ Per Person |
Food Only, THB 4,300++ Per Person Wine Pairing, THB 2,200++ Per Person |
For reservations, please call 02 344 8888 or email to promotions@sukhothai.com
About La Scala
La Scala, an award-winning Italian restaurant is highly coveted for classic and progressive Italian cuisine combined with fine Italian and European wines. Its beautiful poolside setting is a bold statement in contemporary décor subtly infused with The Sukhothai’s cultural heritage, and showcases an open kitchen, private room and a bar with a wine cellar.
About Eugenio
Eugenio Cannoni is from the northern Italian region of Piedmont. His career began in the family restaurant, but with a strong desire to enhance his knowledge he enrolled at one of Italy’s best cooking schools, Alma di Gualtiero Marchesi. From there begun a path of research and enrichment by touring different kitchens in Europe and around the world, also dedicating himself to collaborations and as a consultant on various TV shows in Italy and abroad. His latest appointment was Chef De Cuisine at Castello di Casalborgone in Turin.
About David Tamburini
David Tamburini is a twice-awarded Michelin star chef, who is currently the Chef de Cuisine at ANA Crowne Plaza Kobe Hotel’s Italian restaurant Level 36. Chef David spent a few years in Hong Kong as the Executive Chef at Giando Italian Restaurant & Bar, before moving to Bangkok as Chef de Cuisine at The Sukhothai Bangkok’s award-winning Italian restaurant. Originally from Tuscany but trained in Sicily, David studied the different components and traditional recipes of southern Italy and expressed his desire to give them a more contemporary flavour, whilst developing a personal cooking style based upon the respective ingredients, techniques and his own renowned creations.
