Khum Hom Presents ‘2025 Edition Four Hands Culinary Experience’ Michelin-Starred Chef Jeremy Gillon Joins Chef Ian Kittichai for a Franco-Thai Gastronomic Dialogue
Khum Hom at Mövenpick BDMS Wellness Resort Bangkok welcomes Michelin-starred Chef Jeremy Gillon for a three-night culinary collaboration that bridges the traditions of French and Thai cuisine. Chef Gillon will join Chef Ian Kittichai at Khum Hom from 5–7 August for the ‘2025 Edition Four Hands Culinary Experience’, presenting a menu that honours the finest Thai ingredients as well as the individual culinary techniques and heritages of both chefs.
This experience represents a dialogue between two culinary philosophies: Chef Jeremy’s Normandy-rooted reverence for seasonal ingredients and Chef Ian’s deep connection to Thailand’s regional diversity.
Chef Jeremy Gillon brings a decade of Michelin-star expertise, having earned his first star at L’Epicurean in 2015. His culinary journey through Michelin-starred kitchens across France led him to develop a profound respect for seasonal ingredients. His fascination with Southeast Asian flavours culminated in his own Restaurant, JAG, in Singapore, where he redefined French cuisine with his innovative vegetable-forward approach.
Exceptional creations include Chef Jeremy’s creative Sa-tor and shallot confit salad with cured langoustine and Thai asparagus ice cream, showcasing his mastery of unexpected flavours. Chef Ian presents Moo Yang Song Sahai, a Thai-inspired grilled pork and bacon skewer served with a creamy avocado-seafood emulsion, highlighting his ability to elevate traditional techniques.
The culinary dialogue continues with Chef Jeremy’s chicken skin chips and uni in split gill mushroom soup with edible polyscias leaf oil and summer truffle, while Chef Ian presents Guaytiaw Rua—Thai braised beef cheek with a boat noodle jus, chili vinegar gel and coconut foam that reimagines Bangkok’s beloved street food.
The experience reaches its crescendo with Chef Jeremy’s seared venison loin accompanied by braised parsnip and a long pepper-infused meat jus, followed by Chef Ian’s Khao Mak Satho—fermented Sukhothai farm rice sorbet with a Satho jelly as the pre-dessert. The evening concludes with Chef Jeremy’s elegant pomelo sorbet and coconut ice cream, enhanced with kumquat confit and meringue infused with kaffir lime.
“This collaboration represents the beautiful possibility that emerges when two culinary traditions engage in genuine conversation”, shared Chef Ian. “Chef Jeremy’s respect for seasonal ingredients resonates deeply with our approach to Thailand’s regional diversity, creating dishes that honour both our heritages.”
The ‘2025 Edition Four Hands Culinary Experience’ offers both seven-course and nine-course journies, priced at THB 5,200++ and THB 5,800++ respectively. Optional fine wine pairings are available to complement each course. Accor Plus members enjoy a 20% discount and earn dining reward points.
This exclusive engagement marks another chapter in Khum Hom’s celebrated Four Hands series, continuing the restaurant’s commitment to meaningful cultural connection through exceptional gastronomy.
Event Details:
Dates: 5-7 August 2025
Service: 6.30 pm onwards
Pricing: 7-course menu THB 5,200++, 9-course menu THB 5,800++
Reservations: +66 2 666 3311 or www.khumhomrestaurant.com
