Swiss Education Group (SEG) is extending its culinary education footprint across Asia, with travelling chef ambassador Alexandre Morado leading hands-on workshops that introduce students to the standards of European fine dining. His latest stop was Assumption University of Thailand (AU), where he joined the culinary class of Ajarn Kowit Laptaweeksuksun at the university's Crystal Restaurant on 10 November 2026.
Morado, a graduate of Culinary Arts Academy Switzerland, has worked in some of Europe's most demanding kitchens, including Disfrutar in Barcelona and Osteria Francescana in Modena. His session at AU, titled "Discover the Taste of Switzerland," focused on preparing mushroom risotto and lemon curd verrine, giving students a taste of the precision and creativity expected in professional kitchens.
Building bridges through culinary education
The AU workshop is part of a broader SEG initiative to bring Swiss hospitality training to international audiences. Earlier this year, Morado conducted similar sessions at Universitas Pelita Harapan in Tangerang and Sages Academy in Surabaya, Indonesia, where students explored traditional Swiss dishes and professional cooking techniques.
SEG operates four institutions specializing in hospitality, business, and culinary education, with Culinary Arts Academy Switzerland combining practical training with business acumen. The travelling chef program is designed to expose aspiring professionals to the craftsmanship and global career pathways associated with Swiss hospitality education.
Lalida Arphawatthanasakul, chairperson of AU's Department of Hospitality and Tourism Management, welcomed the collaboration. "International experiences like this are invaluable for our students," she said. "We are fortunate to have dedicated lecturers like Ajarn Kowit who create opportunities for students to learn directly from accomplished professionals. Chef Alexandre's visit brought another dimension to their culinary education, inspiring them to think beyond the classroom and consider the possibilities of a career in international hospitality."
The workshop complemented AU's emphasis on hands-on learning, bridging classroom theory with the realities of international fine dining. For SEG, the activities serve as a channel to promote Swiss culinary expertise and attract prospective students to its programs in Switzerland.
Morado's travels reflect a growing trend of culinary education crossing borders, as institutions seek to equip students with skills that are transferable across global hospitality markets. The chef's background—from Michelin-starred kitchens to classrooms—offers a practical perspective that resonates with students aiming for careers in hotels, restaurants, and cruise lines.
For travel industry professionals, the initiative underscores the importance of culinary training in shaping the next generation of hospitality talent. As airlines and cruise lines continue to invest in onboard dining experiences, the demand for well-trained chefs remains strong.
Assumption University's collaboration with SEG is part of a wider effort to internationalize its hospitality curriculum. The university's Martin de Tours School of Management and Economics has been expanding partnerships with industry players, giving students direct access to professionals who have worked in leading establishments worldwide.
For the students, the session was more than a cooking class—it was a window into the discipline and creativity required to succeed in high-end gastronomy. As Morado noted, the ingredients may change from country to country, but the fundamentals of good teaching, practical experience, and a passion for learning remain universal.
