Domenic Barth the General Manager of the Mercure Chiangmai Hotel has an enthusiastic team in the food and beverage department. GM Domenic has been working in Thailand for nearly 12 years. The Thai people and the country’s natural beauty are big attractions for him. During the past few months, the team has developed three very different buffet themes for food lovers in Chiangmai to enjoy. Our readers can get to know the food experts at The Mercure located on Chotana Road.

The creative member is the Executive Chef. As a child in central Thailand, Executive Chef Teekanun Mandachitra was an avid eater. Fortunately, he grew up in a household and a city that accommodated his tastes. "Back then, everything was done from scratch. My mom operated a restaurant serving all types of regional Thai food. I was always curious how to make the different flavors when she was cooking.”

Traditional Thai food wasn't the only thing that influenced his youthful tastes, he also like to eat continental cuisine. When Chef Teekanun thought of a career, he took a professional interest in cooking. He learned about French food, escargot, and flavorful soups in a work study program with the Le Meridien Hotel group. He eagerly made salads and picked up any pointers he could during the six month course. He learned his craft well and became a regular member of the professional cooking team of the hotel. Since then he has worked with Le Meridien Hotel group in Bangkok, Samui and Phuket before coming to Chiangmai in January 2009.

For the chef, creating the best fettucini is most satisfying. He has developed a steady consistent kneading of the dough. “There's nothing better than using fresh ingredients for handmade pasta."

While at the Chaweng Regent Hotel, Chef prepared a special meal for the hotel owner who entertained the Sultan of Bahrain. But even more gratifying was the praise the chef received from the dinner he designed and prepared for the Samui Professional Chefs Club. The customized menu comprised Broccoli and Cheese soup, Ostrich Steak with Ginger and Red Wine sauce and Pasionfruit Cheese Cake. Fellow chefs appreciated the combined fine-dining with casual and fun food prepared by Chef Teekanun.

“I love the challenge of customizing a dish to reflect my own experience, because it's so fun. The exercise forces me to be more creative. Improving a sauce, or using an unusual ingredient, and I always improvise with quality ingredients. I am happy to teach food preparation to the Chiang Mai Mercure Hotel kitchen staff." The Chef often personally goes to the fresh market and to inspect suppliers stores to see the hygiene of the source.

Chef Teekanun proudly recommends The Mercure Chiang Mai Hotel’s three fantastic buffet lineups during this season. The Mediterranean Buffet on Saturday evenings is a great opportunity for food lovers to sample Mediterranean, Mexican, Spanish and fusion food. The humus dip is prepared from chick-peas grown at the Royal Project. Another dip is the babaganoush that is grilled eggplant blended with garlic and basil. A tasty unusual appetizer is barracuda with horseradish. Many ingredients are grown in the Royal Projects of northern Thailand such as Rainbow trout. The Italian corner offers imported meals such as salami and Parma ham. Three carvery stations feature on rotation such as Lamb from New Zealand, Beef Sirloin, Pork Loin and Salmon. The chef takes pride in his homemade fettucini noodles made by a special technique of gently kneading the pasta dough. The Sunday Brunch is a treat for those who appreciate good food. Start off with Oysters from the seas of southern Thailand, Mussels from New Zealand. The desserts are fabulous among the buffets in Chiang Mai. Taste for yourself the chocolate truffles, season fruit cakes and pies. So fantastic so don’t hold back.

Phurith Nitthisantheekul, The Food and Beverage Manager has been working for five years in Chiangmai. His experience in the hotel service sector includes major hotels in Phuket, Samui and Bangkok. He pointed out both local and international food on the bountiful buffet tables are very reasonable prices with a large and varied selection. The appetizer table offers imported items prepared in the recipes from China, northern Thai. The Sushi corner is fresh and varied. The Asian dishes on offer are from the entire region, China, Vietnam, and a selection of Muslim. The food stations offer favorites such as roast duck, White chicken “maan gai”, and red pork “Moo daeng”. The New York Brunch Sunday Service has plenty of Mediterranean dishes, and pizza. The dim sum with barbecue corner is popular. And on Sundays. beverages of Fruit Punch and Mojoto, a Brazilian drinks, are included with the meal price. The Saturday Night Buffet offers Spanish and Mexican and tapas selections. Italian and Greek dishes can be sampled also.

Book your tables and groups in advance and your will receive a very good discount. The Mercure Hotel, Chotana Road, Tel. 053-225500.