At Indo Thai News, we’re always drawn to stories that celebrate people with passion and purpose. We love stories that go beyond the plate — and this one’s a true feast for the soul.When we caught up with Chef Billy, Executive Chef at Meliá Chiang Mai, through an interview, his warmth and sincerity came across instantly. His journey isn’t just about food — it’s about connection, creativity, and community.
With more than 30 years of experience in kitchens around the world, from the Mandarin Oriental Bangkok to culinary stints in Hong Kong, Milan, Dubai, and Oslo, Chef Billy has mastered the art of blending global techniques with local soul. But it’s in Chiang Mai, surrounded by farmers, markets, and mountain air, that he’s truly found his rhythm.
“Being a chef has been one of the most rewarding journeys in my life,” he said. “I started humbly as a part-time cook’s helper at the Mandarin Oriental Bangkok. That’s where I discovered the joy of creating flavors that bring people together.”
A New Chapter in the North
When the pandemic led to the closure of his previous hotel in Bangkok, Chef Billy saw an opportunity to start fresh.
“I was offered the chance to join Meliá Chiang Mai, not as part of a big project, but as part of something meaningful,” he shared. “Up here, life moves slower. You feel more connected to the land, the ingredients, and the community. It’s shaped not just how I cook but how I see food.”
The local farmers and gardeners he works with continue to inspire him every day.
“They remind me that sustainability isn’t a trend. It’s a way of life.”
His Signature Dish – Mai’s Sampler
If you’ve ever dined at Meliá Chiang Mai, you’ll notice how each dish feels grounded yet inventive. Chef Billy describes his cooking style in three words: creative, sustainable, connected. He loves blending local northern ingredients with his Western culinary background to create dishes that are fresh, surprising, and deeply personal.
“A good kitchen should be like Chiang Mai — vibrant, diverse, and full of character,” he said. “I want my team to bring their own ideas and personality into every dish.”
One of his favorites? The black tail chicken, a rare local ingredient he revived in the form of a flavorful sausage, part of his signature MAI’s Samplers — a tasting plate featuring citrus tuna rolls, shrimp nets, spicy tomato relish, black tail chicken sausage, and caramelized pork with glutinous rice.
“Each component tells a story,” he said. “It’s about creativity, Thai roots, and connection. It’s my way of saying, a journey of a thousand miles begins with a single bite.”
His inspiration always starts close to home, with seasonal herbs, indigenous vegetables, and northern spices.
“I love creating something new yet familiar, something that tells a story of both culture and season.”
Sustainability as a Way of Life
For Chef Billy, sustainability goes beyond buzzwords. “It’s not just about reducing waste,” Chef Billy explained. “For me, sustainability is about respect,” he added. “Respect for the farmers, the ingredients, the team, and our guests. We source locally, reduce waste, and work closely with small producers. Every dish should do good, not just taste good.”
At Meliá Chiang Mai, that philosophy comes alive through close partnerships with local producers, minimal food waste practices, and a farm-to-table mindset that puts authenticity first. “The people behind the ingredients inspire me the most,” he added. “Their dedication reminds me why I love what I do.”
Cooking from the Heart
When asked what he loves most about cooking, Chef Billy shares that, “It’s the connection. When guests come back not just to eat but to talk, to share stories — that’s when I know I’ve done something right,” he said. “Cooking is a conversation from the heart.”
Even when things get tough in the kitchen, he sees every challenge as an opportunity to grow.
“Every obstacle sharpens your skills. When the going gets tough, the tough get going.”
More Than Just a Meal
Before ending our chat, we asked what he hopes guests take away after dining at Meliá Chiang Mai. His answer was simple, yet it said everything.
“I want guests to feel they’ve experienced more than just a meal,” he said. “That they’ve shared a meaningful moment — one that’s kind to the planet, connected to the people, and full of heart.”
In a world that often moves too fast, Chef Billy’s cooking reminds us to slow down and savor — not just the flavors, but the stories and people behind them.