Davide Giacomelli, the Italian chef who earned global acclaim at InterContinental Singapore, has been appointed Executive Chef at Phulay Bay, a Ritz-Carlton Reserve in Krabi, Thailand. His mandate: reshape the resort's dining identity around the authentic flavours of Southern Thailand.
Giacomelli's career began at his family's restaurant on Lake Garda, before taking him through Michelin-starred kitchens in Paris and Monte Carlo. Most recently, his restaurant LUCE by Davide Giacomelli at InterContinental Singapore took the Global Winner title at the 2023 World Luxury Restaurant Awards.
At Phulay Bay, Giacomelli will oversee six restaurants and bars, from beachfront grills to poolside lounges. His approach combines international technique with Krabi's culinary heritage, prioritising local seafood, seasonal produce and sustainable sourcing.
“I want to explore the connection between the land and the sea, local ingredients, and Southern Thai traditions,” Giacomelli said. That philosophy will translate into menus that change with the monsoon and the Andaman's tides.
From the Alps to the Andaman
Giacomelli's first major event at Phulay Bay is a collaboration with Arnaud Dunand Sauthier, chef-patron of Maison Dunand in Bangkok. The two will host a six-course dinner on 20 November 2026, priced at US$155 (THB 5,600++) per person. The menu is billed as a journey from the Alps to the Andaman Sea, pairing European precision with Thai coastal ingredients.
The appointment signals a broader push by Ritz-Carlton Reserve to elevate dining as a draw for luxury travellers. Phulay Bay, set on the limestone cliffs of Krabi, has long been a retreat for high-end tourists, but Giacomelli's arrival adds a culinary anchor that could attract food-focused visitors.
For travel professionals, the move is part of a wider trend of hotels investing in chef-led concepts to differentiate themselves. Similar initiatives are emerging across the region, from Conrad Singapore Orchard's seasonal menus to A&K Sanctuary's Nile Seray with its Egyptian culinary programme. Food is increasingly a deciding factor for luxury travellers, as highlighted in Agoda's report on Asia's food-led travel boom.
Giacomelli's background in Singapore, where he built a reputation for modern Italian cuisine with Asian accents, should serve him well in Krabi. He plans to work closely with local fishermen and farmers, building a supply chain that supports the region's economy while delivering freshness.
“We want guests to taste the place, not just the plate,” he said. That means incorporating ingredients like local herbs, wild-caught grouper and Andaman squid into dishes that feel both familiar and distinctly Thai.
The resort's six venues will each get a distinct identity under Giacomelli's direction, from a fine-dining room to a casual beach bar. He is also expected to introduce a tasting menu that tells the story of Krabi's culinary evolution.
For agents and tour operators, the new dining programme adds a compelling reason to recommend Phulay Bay to clients seeking immersive gastronomic experiences. With the November dinner already generating buzz, early bookings are advisable.
Giacomelli's arrival is part of a broader wave of high-profile chef appointments across Thailand's luxury hospitality sector, as properties compete for discerning travellers. The TDM Awards 2026 Thailand recently recognised leaders driving such innovation, underscoring the country's position as a culinary travel hub.
As Phulay Bay enters this new chapter, the focus is clear: refined dining rooted in local culture, with a global perspective. For Giacomelli, it's a return to his roots—cooking close to the land and sea, but with a world of experience behind him.
