Chefs Amy and Angela prove cooking isn’t just a man’s world
 Amy, left, and Angela, right, in the kitchen of Park Society Restaurant | JODY Adams, owner of two of Massachusetts’ most popular restaurants – Rialto and TRADE – summed up the restaurant world perfectly during a speech she gave back in 2011. “There isn’t a glass ceiling; there’s just a really thick layer of white men.” Chef Jody was talking about breaking through as a female chef in a trade which has long been dominated by men. That’s why it’s always great to see female chefs who have smashed through the stratum of bad-mouthed chefs like Gordon Ramsay to take top titles for themselves. Chefs like Amy Rochalle’ Baard and Angela Brown at Sofitel So Bangkok. |
Bringing international experience, culinary passion, and more than a touch of glamour to the hotel’s F&B team, this talented duo has quickly become the talk of the town.
Chef de Cuisine Angela, a dual Australian and British national, will see her dedication to her craft awarded this month as she’s unveiled as the new gastronomic ambassador of Sofitel So’s award-winning Park Society restaurant.
Chef Angela joined Sofitel So five months ago after a short stint at the famed Brasserie Roux, Sofitel St. James in London, and she can’t wait to put her own creative stamp on Park Society’s menu.
“Being given the chance to head up Park Society and keep Sofitel So Bangkok at the gastronomic forefront of the city is wonderful,” she says. “I have very high expectations of the food I eat, prepare, and serve, and I really look forward to applying all my decade’s worth of experience in the kitchen to create a multi-ethnic harmony of tastes.”
Taking care of proceedings at Sofitel So Bangkok’s signature all-day-dining restaurant, Red Oven, meanwhile, is Sous Chef Amy.
A South African native known for her modern cuisine presented with creative flair, Chef Amy joined the hotel’s culinary team in April last year and today is responsible for running breakfast, lunch and dinner service at Red Oven’s international food market buffet, as well as preparing a la carte items.
“I am excited about the rapid growth of food culture all over the world and am happy to be a part of this diverse and on-going community of creativity,” she says. “Sofitel So Bangkok is one of the city’s trendiest and most elegant hotels, and there’s a real emphasis on food and beverage here that makes it a must visit for foodies of all nationalities. Working here is a real joy.”
Park Society is open daily from 6pm and offers an a la carte menu of international gourmet creations. Red Oven is open daily for breakfast, lunch, and dinner. Highlights include Saturday brunch buffet at B1,700++; and Sunday Brunch at B1,900++. Both options feature free-flow wines and beers.
Sofitel So Bangkok, 2 North Sathorn Road.
Tel: 02 624 0000
www.sofitel-so-bangkok.com
Chef de Cuisine Angela, a dual Australian and British national, will see her dedication to her craft awarded this month as she’s unveiled as the new gastronomic ambassador of Sofitel So’s award-winning Park Society restaurant.
Chef Angela joined Sofitel So five months ago after a short stint at the famed Brasserie Roux, Sofitel St. James in London, and she can’t wait to put her own creative stamp on Park Society’s menu.
“Being given the chance to head up Park Society and keep Sofitel So Bangkok at the gastronomic forefront of the city is wonderful,” she says. “I have very high expectations of the food I eat, prepare, and serve, and I really look forward to applying all my decade’s worth of experience in the kitchen to create a multi-ethnic harmony of tastes.”
Taking care of proceedings at Sofitel So Bangkok’s signature all-day-dining restaurant, Red Oven, meanwhile, is Sous Chef Amy.
A South African native known for her modern cuisine presented with creative flair, Chef Amy joined the hotel’s culinary team in April last year and today is responsible for running breakfast, lunch and dinner service at Red Oven’s international food market buffet, as well as preparing a la carte items.
“I am excited about the rapid growth of food culture all over the world and am happy to be a part of this diverse and on-going community of creativity,” she says. “Sofitel So Bangkok is one of the city’s trendiest and most elegant hotels, and there’s a real emphasis on food and beverage here that makes it a must visit for foodies of all nationalities. Working here is a real joy.”
Park Society is open daily from 6pm and offers an a la carte menu of international gourmet creations. Red Oven is open daily for breakfast, lunch, and dinner. Highlights include Saturday brunch buffet at B1,700++; and Sunday Brunch at B1,900++. Both options feature free-flow wines and beers.
Sofitel So Bangkok, 2 North Sathorn Road.
Tel: 02 624 0000
www.sofitel-so-bangkok.com
