La Scala Restaurant at The Sukhothai Bangkok, a triumph of innovative interior design paired with inspired Italian cuisine, welcomes Eugenio Cannoni as their new Italian Chef.
Chef Eugenio Cannoni was born in the heart of Monferrato from the northern Italian region of Piedmont.
His grandmother, of Apulian origins, cultivated in him a passion for cooking and crafting dishes with love and care.
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, which successfully launched him into the world of “haute cuisine”. From there begun a path of research and enrichment by touring different kitchens in Europe and around the world, also becoming the Chef of a starred restaurant and dedicating himself to collaborations and as a consultant on various TV shows in Italy and abroad. The latest appointment is Chef De Cuisine at Castello di Casalborgone in Turin.
Eugenio’s personal Cooking Philosophy is to leave the products and raw materials as intact as possible, treating them with the most innovative techniques available, maintaining traditional taste revisited with a contemporary perspective — very simple, definite, and direct flavors, refined in the preparations with a particular imprint derived from his memories, professional experiences, and gastronomic journeys.
With extensive experience in both operation and culinary management, Eugenio will maintain the fame of La Scala as the best Italian restaurant in Bangkok and continue serving an Italian flair to the connoisseurs locally and internationally.
The following are Eugenio highlight dishes on the new menu:
Please join us in welcoming Eugenio Cannoni to La Scala.
Should you wish to interview him and review his new exciting menu, please contact us at 02 344 8671 or email me at [email protected]
Chef Eugenio Cannoni was born in the heart of Monferrato from the northern Italian region of Piedmont.
His grandmother, of Apulian origins, cultivated in him a passion for cooking and crafting dishes with love and care.
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, which successfully launched him into the world of “haute cuisine”. From there begun a path of research and enrichment by touring different kitchens in Europe and around the world, also becoming the Chef of a starred restaurant and dedicating himself to collaborations and as a consultant on various TV shows in Italy and abroad. The latest appointment is Chef De Cuisine at Castello di Casalborgone in Turin.
Eugenio’s personal Cooking Philosophy is to leave the products and raw materials as intact as possible, treating them with the most innovative techniques available, maintaining traditional taste revisited with a contemporary perspective — very simple, definite, and direct flavors, refined in the preparations with a particular imprint derived from his memories, professional experiences, and gastronomic journeys.
With extensive experience in both operation and culinary management, Eugenio will maintain the fame of La Scala as the best Italian restaurant in Bangkok and continue serving an Italian flair to the connoisseurs locally and internationally.
The following are Eugenio highlight dishes on the new menu:
- Ricciola: raw yellowtail, mediterranean dressing, bloody mary granita
- Cannellone: lamb ragu cannellone, green tomatoes, smoked mascarpone
- Peperone e tonno: red bell pepper filled with tuna cream
- Spaghettino: cold spaghetti, almond ricotta and Uni
- Lingua: beef tongue in dolceforte sauce
- Torta al Limone: 5 different citrus, passion fruit and merengue
Please join us in welcoming Eugenio Cannoni to La Scala.
Should you wish to interview him and review his new exciting menu, please contact us at 02 344 8671 or email me at [email protected]
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