Food & Drink

Foodie Chap With Chef Nicolas Schneller of Four Seasons Hotel Bangkok

- Liam Mayclem, the KCBS Foodie Chap
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Liam Mayclem & Chef Nicolas Schneller (credit: Foodie Chap/Liam Mayclem)

Liam Mayclem & Chef Nicolas Schneller (credit: Foodie Chap/Liam Mayclem)

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E-mail Liam Mayclem Emmy award-winning Liam Mayclem is the host...
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KCBS radio “Foodie Chap” and KPIX 5 television “Eye On The Bay” host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.

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Meet Chef Nicolas, Executive Chef at Four Seasons Bangkok a world traveler of a chef with an impressive. He came from the Grand Hyatt Hotel in Seoul where he held the same position. Prior to that he was the opening Executive Chef for the Park Hyatt Mendoza in Argentina and Executive Sous Chef with Grand Hyatt Hotels in Shanghai and Fukuoka.

This is his second stint in Bangkok after three years as Pastry Chef with the Grand Hyatt Erawan from 1992 to 1995.

02 chefschneller Foodie Chap With Chef Nicolas Schneller of Four Seasons Hotel Bangkok

(credit: Foodie Chap/Liam Mayclem)

A native of Lyon France, Chef Nicolas comes from a traditional European culinary background with chef apprenticeship and training in top hotels and restaurants in France, Switzerland and the UK before specializing in the pastry kitchen for the next 20 years.

In his tenure at Four Season Chef Nicolas has been host of the annual World Gourmet event in Bangkok and there is a Bay Area connection. When asked about Chefs he most admired he spoke of Chef David Kinch of Two Michelin starred “Manresa”, Los Gatos, a one time participant in the event. “He is a serious Chef, a humble chef. He is the real deal” – nice words from across the world from Chef Nicolas for a much respected and celebrated Chef from our backyard – David Kinch.

afternoon tea Foodie Chap With Chef Nicolas Schneller of Four Seasons Hotel Bangkok

(credit: Foodie Chap/Liam Mayclem)

At Four Seasons Hotel Bangkok, Chef Nicolas oversees the kitchen operation of all restaurants as well the banqueting, catering and food retailing and leads a team of a staggering 106 chefs. Returning to Bangkok, Chef Nicolas says: ‘We have an immensely successful and unique collection of restaurants at the Hotel – most probably the best in Bangkok. All our chefs are extremely qualified and creative and I enjoy working with a team that only sets the highest standards for food quality, presentation and service.’ Chef Schneller enjoys life in Bangkok with his wife and two children.

Chef and I met at the Four Seasons for our Foodie Chap chat during my recent visit to Bangkok.

The Four Seasons has four knockout restaurants serving all manner of palates:
BISCOTTO: Intimate contemporary Italian.
SHINTARO: An elegant modern Japanese dining room.
SPICE MARKET: This award winning restaurant serves authentic Thai cuisine. The recipe here for KWAO SOY GOI is a favorite on the SPICE MARKET menu.
MADISON STEAK HOUSE: Great for the visiting American or European needing a break from a vacation filled with amazing Thai cusine.

However one of the treats of my stay was AFTERNOON TEA served daily in the palatial lobby lounge under a spectacular ceiling of colorful murals. This right royal treat came with the full monty; cucumber sandwiches— crusts cut off, scones with jam and clotted cream, an assortment of cakes and treats and of course the icing on the cake: a lovely pot of Earl Grey Tea.

Enjoy my chat with this global chef making his mark in Bangkok in a special way, sharing his rich experience with the many he mentors and with visiting chefs at the annual GLOBAL CHEFS gathering…

Cheers, Liam!

KCBS Foodie Chap Podcast:

Chef Nicolas Schneller of Four Seasons Hotel Bangkok

03 afternoonteaplatter Foodie Chap With Chef Nicolas Schneller of Four Seasons Hotel Bangkok
KCBS Radio

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Kaow Soy Gai


Northern Style Egg Noodle with Chicken
Recipe for 1 Portion

Ingredients:

70 gr. Chicken breast slice
40 gr. Red curry paste
20 gr. Hangley powder (Massala Indian spice and yellow curry powder)
20 gr. Soy sauce
10 gr. Sugar
80 gr. Egg noodle (2 pcs.)
40 gr. Pickle lettuce slice
20 gr. Lime wedge
20 gr. Yellow curry powder
10 gr. Spring onion
10 gr. Coriander leaves
20 gr. Garlic oil
250 gr. Coconut milk

1. Boil 1 pcs. of egg noodles to medium well, drain and remove to bowl
2. Mix with garlic oil, set aside
3. Deep fry 1 pcs. of egg noodles for garnish
4. Slice spring onion and coriander leaves for garnish
5. Cook 50 gr. of coconut milk with red curry, hangley, yellow curry powder until fragrant
6. Add 30 gr. of coconut milk, chicken, seasoning and simmer
7. Check seasoning it should taste salty and a little sweet
8. Garnish with fried egg noodles, spring onion, and coriander leaves
9. Serve with pickle lettuce, chili oil, and lime wedge

Enjoy!

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FOUR SEASONS – BANGKOK
155 Rajadamri Road
10330 Bangkok
Tel. +66 2 126-8866

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