Students from the School of Humanities and Tourism Management once again brought pride to Bangkok University on the international stage. Four students from the Hotel Management Program and the Culinary Arts and Design Program won a total of eight medals at the Young Chefs Grand Prix 2026 in Singapore. The competition provides a platform for talented young chefs under the age of 24 from around the world to showcase their culinary artistry, creativity, and professional skills before a global audience.
The Young Chefs Grand Prix 2026 selected participants through a portfolio-based screening process that evaluated culinary experience, expertise, and achievements. This year, contestants were challenged to create dishes using two main ingredients—chicken and pasta—while meeting rigorous international standards in taste, cooking techniques, creativity, presentation, and time management.
Mr. Patchara Lersrattanawadee, a Hotel Management student, won two medals: a Silver Medal in the Young Chefs Pasta Challenge and a Bronze Medal in the Golden Poultry Challenge.
His inspiration stemmed from combining his personal culinary interests and identity. He incorporated the strengths of Japanese and Western cuisines to create a unique fusion concept, blending Japanese simplicity with the elegance and refined presentation of Western dining. The result was a dish that clearly reflected his distinctive culinary style.
Mr. Karn Tungwongthawornkij, a Culinary Arts and Design student at Bangkok University International College, received two Bronze Medals in the Young Chefs Pasta Challenge and the Golden Poultry Challenge.
His culinary concept focused on integrating the identities of various international cuisines, including American, European, Italian, and French traditions. By combining the freshness and charm of Italian cuisine with the sophistication of French gastronomy, he created a dish that celebrated cultural diversity through food.
Mr. Akira Awakul, a Culinary Arts and Design student at Bangkok University International College, also won two medals.
His primary motivation was to challenge his own capabilities. For the chicken dish, he applied pastry-making techniques to savory cuisine, while his pasta creation featured an innovative design with two fillings in a single piece, adding depth of flavor and providing a unique dining experience. This achievement marked another significant milestone in his professional culinary development.
Mr. Arituch Wongruang, a Hotel Management student, won two medals: a Bronze Medal in the Young Chefs Pasta Challenge and a Silver Medal in the Golden Poultry Challenge.
His menu concept was inspired by refining and elevating previous culinary creations. While preserving the foundation of the original dishes, he introduced new techniques and creative elements to enhance both quality and presentation.
Behind this success was seven days of intensive preparation in Singapore, including sourcing ingredients, planning workflows, preparing materials, and participating in the competition itself. Each contestant was required to manage time effectively and maintain organized kitchen operations under the pressure of an international competition environment.
Beyond the medals, the competition provided invaluable professional experience. Participants strengthened essential skills such as time management, kitchen planning, problem-solving, and working according to international standards—competencies that are vital for future careers in the food and hospitality industries.
This achievement at the Young Chefs Grand Prix 2026 serves as further evidence of the capabilities of students from the School of Humanities and Tourism Management in applying classroom knowledge to international competition settings. It also highlights the quality of Bangkok University’s experiential learning approach, which emphasizes hands-on practice, creativity, and professional readiness for global careers in hospitality and culinary arts.
