Congratulations to the students of the Hotel Management (HM) Program, School Humanities and Tourism Management, and the Culinary Arts and Design (CDI) Program, who took part in the international culinary competition Thailand Ultimate Chef Challenge 2026 (TUCC), held as part of THAIFEX – Anuga Asia 2026. The team delivered an outstanding performance, winning a total of 55 awards and certificates at the Challenger Hall, IMPACT Exhibition and Convention Center, Muang Thong Thani.

            The competition is an internationally certified event endorsed by the World Association of Chefs Societies (WACS) and co-organized by the Thailand Chefs Association. It provides a platform for chefs, students, and culinary professionals to showcase their potential, creativity, and culinary skills at an international standard, while also building networks with chefs and industry experts from around the world.

            In this year's competition, students from HM and CDI won a total of 55 awards and certificates, comprising:

2 Top Awards

            Mr. Worasak Sampalee, 2^nd-year Hotel Management student, won the Best Ultimate Junior Chef Award 2026 (under-24 category), receiving a trophy and a cash prize of 10,000 baht. 

Mr. Karn Tungwongthawornkij, 3^rd-year Culinary Arts and Design student, won Champion (Top Score) in the Main Course Beef Challenge (Junior Chef) category (under-24), receiving a trophy and a cash prize of 5,000 baht. 

2 Gold Medals

• Main Course Beef Challenge – Mr. Karn Tungwongthawornkij (3^rd-year, CDI)
• Main Course Duck – Mr. Worasak Sampalee (2^nd-year, HM)

8 Silver Medals

• Asian Curry Challenge – Mr. Ramet Somsamian (4^th-year, HM)
• Pasta Challenge – Mr. Karn Tungwongthawornkij (3^rd-year, CDI); Mr. Arituch Wongruang (2^nd-year, HM); Miss Sirikanya Ngamsom (2^nd-year, HM)
• Classic Thai Cuisine (Using Thai Ingredients Only) – Miss Suchittra Aunwong (3^rd-year, HM); Mr. Thanuthat Tanton (2^nd-year, HM); Miss Wandee Jaiyang (1^st-year, HM)
• Asian Modern Freshwater Fish and Prawn Culinary Challenge - Mr. Worasak Sampalee (2^nd-year, HM)

22 Bronze Medals

• Main Course Duck – Miss Nisarat Yindeecho (3^rd-year, HM); Mr. Thanaphum Charin (2^nd-year, HM); Miss Sirikanya Ngamsom (2^nd-year, HM)
• Classic Thai Cuisine (Using Thai Ingredients Only) – Miss Aisaree Pakam (4^th-year, HM); Miss Nantharat Samphatcharoen (3^rd-year, HM); Miss Aleena Chainate (2^nd-year, CDI); Miss Apiyaporn Petchpraw (2^nd-year, HM); Mr. Chonnatee Nintho (2^nd-year, HM)
• Main Course Beef Challenge – Miss Nutchanun Soranunsri (3^rd-year, HM); Miss Wandee Jaiyang (1^st-year, HM)
• Main Course Salmon Challenge – Miss Suchittra Aunwong (3^rd-year, HM)
• Asian Curry Challenge – Mr. Karn Tungwongthawornkij (3^rd-year, CDI); Mr. Nattapat Takarn (2^nd-year, HM)
• Asian Rice and Noodle Challenge – Miss Nisarat Yindeecho (3^rd-year, HM); Miss Kodchaporn Supan (2^nd-year, HM)
• Pastry Live Cooking / Restaurant Dessert – Mr. Akira Awakul (3^rd-year, CDI)
• Pastry Live Cooking / Dress the Cake – Mr. Karn Tungwongthawornkij (3^rd-year, CDI); Mr. Worasak Sampalee (2^nd-year, HM)
• Artistic Showpiece Category B: Sugar Showpiece – Mr. Akira Awakul (3^rd-year, CDI)
• Asian Gourmet Challenge (AGC) (Team of 3 Chefs) – Mr. Worasak Sampalee, Mr. Arituch Wongruang, Mr. Thanaphum Charin (all 2^nd-year, HM)

18 Diplomas

• Main Course Duck – Mr. Nattapat Takarn (2^nd-year, HM); Mr. Ratthasat Herawan (1^st-year, HM)
• Pasta Challenge – Miss Menila Pholyon (3^rd-year, HM)
•  Classic Thai Cuisine (Using Thai Ingredients Only) – Mr. Rom Mungkonwong (2^nd-year, CDI)
•  Main Course Beef Challenge – Mr. Atthaphol A-eye (2^nd-year, HM)
• Main Course Salmon Challenge – Miss Aleena Chainate (2^nd-year, CDI); Mr. Atthaphol A-eye (2^nd-year, HM); Mr. Chonnatee Nintho (2^nd-year, HM); Miss Kodchaporn Supan (2^nd-year, HM)\Asian Rice and Noodle Challenge – Mr. Patchara Lersrattanawadee (4^th-year, HM); Miss Supharat Pothongkham (2^nd-year, HM); Miss Rossukon Wongkham (2^nd-year, HM)
• Asian Cuisine Culinary Challenge – Mr. Thanaphum Charin (2^nd-year, HM)
• Asian Modern Freshwater Fish and Prawn Culinary Challenge – Mr. Rom Mungkonwong (2^nd-year, CDI)
• Pastry Live Cooking / Restaurant Dessert – Mr. Kittichet Dokmai (2^nd-year, HM); Mr. Nattapat Takarn (2^nd-year, HM); Miss Chotika Buapat (1^st-year, HM)
• Pastry Live Cooking / Dress the Cake – Miss Kodchaporn Supan (2^nd-year, HM)

3 Participation Certificates

• Pasta Challenge – Mr. Teeroot Kiatpinyoporn (1^st-year, CDI)
• Main Course Beef Challenge – Mr. Sirawut Boonrit (1^st-year, HM)
• Main Course Salmon Challenge – Miss Nantharat Samphatcharoen (3^rd-year, HM)

am led by A.Kosin Prasarnklieo (Hotel Management Program), A.Chanutwat Sirieawphikul (Hotel Management Program), A.Theerawat Eimprakongsilaph Hotel Management Program), and Dr.Varot Panitchavit Pinpat (Culinary Arts and Design program).

            These achievements reaffirm Bangkok University's commitment as a "Practical University" — one that promotes hands-on, experiential learning, develops professional skills alongside creativity, and gives students the opportunity to challenge their own potential on the international competitive stage, preparing them to become future professionals in the food and hospitality industry.