40/5 Surawong Road, Bangrak · Bangkok  · 
Thailand · 
Phone: 66 2232 8888 · 
Fax: 66 2232 8999 · 
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Le Méridien Bangkok are pleased to announce the appointment of Marco Cammarata as Executive Chef effective on March 2017. As an award-winning chef, he will definitely bring a dynamic and innovative energy to our dining experience at the restaurant, banquet and catering facilities.

Chef Marco brings over 30 years of culinary experience from around the world. Originally from Italy, he has held a previous position as Chef de Partie and Executive Sous Chef in France, China, Thailand, and Turkey in first class restaurants and luxury hotels such as Le Méridien Suvarnabhumi, Bangkok Golf Resort &Spa, Ciragan Palace Kempinski Hotel, Istanbul Turkey, and Sheraton Grande Sukhumvit, A Luxury Collection Hotel, Bangkok.  Moreover, he has contributed with many international five star hotels as a Guest Chef including Shangri – La Hotel Hangzhou, Westin Miyako Kyoto Japan, Sheraton Incheon Korea, Sheraton Hotel & Towers Saigon Vietnam, and many more. Having worked in such positions, he understands food to its finest details and how to provide unbeatable service.


 “Cooking involves more than just technique, it is very important to express the authenticity of each ingredient. If you try searching for a recipe on the internet, you will come back with thousands of different recipes and you just have to wonder which one of those come from genuinely authentic secret recipes. With more than 30 years of experience, I have had the opportunity to work with many different generations which has given me the chance to learn from the real secret recipes or the “grandma’s recipe”.

“Learning recipes from the original owners is not an easy task, it requires you to slowly build trust in your relationship among the chefs and I am grateful for the opportunity to learn from others. Having learnt the original recipes, the challenge is to fuse it with modern techniques in a way which satisfies the tastes of the younger generation. This is where the old world meets the new world and is a perfect example of how to create something new while preserving the original taste.” said Chef Marco. 

Chef Marco has won many prestigious awards and achievements including the “5 Star Diamond Award for Top 100 Best Chef from American Academy of Hospitality and Science, Ciragan Palace”, “Best Restaurant by Metro Magazine for Rossini’s, Sheraton Grande Sukhumvit, A Luxury Collection Hotel in 2002 – 2003”, listed as one of the “Top Chefs Table in Bangkok by BK Magazine in Bangkok for Belguardo Restaurant in 2007”, “Thailand Tatler Best Restaurant Guide for Favola Restaurant in 2016”. Apart from all the awards and achievements, he has worked with other world famous Michelin Star Chefs and Master Chefs as well as having served the Thai royal family on special occasions and private functions guaranteeing his expertise in culinary arts.

“With my experience, I intend to develop each venue in the hotel to become an individual restaurant within the hotel by serving signature dishes that are tailor made and personalized. I would like to see each venue reach the next level of dining experience by utilizing different elements such as interaction / live cooking more often. It’s not only the dining, but it is the experience which counts in all areas like functions, events, weddings, or even outside catering. I want our customers to have an unforgettable experience.”

In his new role, Chef Marco will be overseeing all culinary aspects of the hotel including Latest Recipe, Bamboo Chic Bar, and banqueting for meetings and events showcase his extensive knowledge of food preparation with the best quality ingredients and contemporary Italian cuisine to express his talent and passion in order to enhance the dining experience for all guests.

Chef Marco Cammarata’s signature and cooking style

“My most preferred style of cooking is the Mediterranean style. This particular style encompasses a large region and spans a wide variety of cultures with distinct cuisines. Mediterranean cuisine is dependent on a variety of fresh ingredients whether it is seafood, fruits or vegetables like olive oil.” said Chef Marco.