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From Kobe to Bangkok at La Scala David Tamburini x Engenio 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)

Set Lunch (4 Courses)Set Dinner (6 Courses)
Food Only, THB 3,100++ Per PersonWine Pairing, THB 1,900++ Per PersonFood Only, THB 4,300++ Per PersonWine Pairing, THB 2,200++ Per Person

For reservations, please call 02 344 8888 or email to [email protected]  

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.


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