Behind the Ingredients
of Modern Thai Gastronomy
A 15-day professional culinary sourcing expedition in Thailand for 10 participants, hosted by Charlie Wilson and Arsene Brahaj: sturgeon and caviar, artisan cheese, wasabi, vanilla, wine, coffee and highland produce — access, knowledge and relationships rather than sightseeing.
Practical Information
CURATORS · Charlie Wilson · Arsene BrahajAbout the Route
Most chefs working in Thailand know the ingredients. Very few know the people behind them. This expedition gives direct access to the producers, farms, vineyards, artisans and agricultural innovators shaping Thailand's modern culinary scene.
Participants meet producers in person, understand production methods, discuss purchasing opportunities and build long-term professional relationships. Seven stages: Bangkok, Hua Hin, the Bangkok agricultural belt, Khao Yai, Chiang Mai (with an optional Pai extension), Chiang Rai and Phuket.
The route concludes at Aulis Phuket, where Chef Charlie demonstrates how sturgeon, wine, cheese, coffee and greenhouse produce encountered along the way are transformed into contemporary fine dining. In essence: a B2B culinary intelligence and sourcing expedition, with luxury hospitality wrapped around it.
The programme is indicative. Route order, producers, hotels and the number of days may change depending on season, harvest calendar, producer availability and weather. The final version is confirmed with the group before departure.
Gastro Profile
WHAT YOU WILL TASTEPremium Aquaculture
Thai sturgeon and caviar: systems, quality standards and export opportunities.
IN THE PROGRAMD04D05—06D07—08D13—14D15Tropical Dairy & Wasabi
Artisan goat cheese and controlled-system fresh wasabi grown near Bangkok.
IN THE PROGRAMD01—03D04D05—06D07—08D09—11D15Tropical Viticulture
GranMonte wines, pairing, distribution and export markets in a tropical climate.
IN THE PROGRAMD01—03D04D05—06D07—08D13—14Highland Produce & Coffee
Greenhouse specialty vegetables, microgreens and high-altitude specialty coffee.
IN THE PROGRAMD01—03D04D05—06D07—08D09—11D12D13—14D15- Thai Sturgeon Farm, Hua HinCaviar and sturgeon, founder-led discussionIN THE PROGRAMD01—03D04D05—06D07—08D09—11D13—14D15
- Artisan goat cheese producerTropical dairy, aging, product developmentIN THE PROGRAMD01—03D04D05—06D07—08D09—11D12D13—14D15
- Wasabi farmFresh wasabi in controlled growing systemsIN THE PROGRAMD04D05—06
- GranMonte, Khao YaiVineyard, winery and vanilla farm in one estateIN THE PROGRAMD07—08D15
- Greenery Farm, Chiang MaiSpecialty vegetables and microgreensIN THE PROGRAMD09—11D12D13—14
- Highland coffee communitiesHigh-altitude arabica, direct tradeIN THE PROGRAMD09—11D12D13—14D15
- Ceramic and craft studiosRestaurant tableware and presentationIN THE PROGRAMD01—03D05—06D09—11
- Chui Fong tea plantation, Chiang RaiHighland oolong and green teaIN THE PROGRAMD09—11D12D13—14D15
- Wagyu producer, Khon KaenThai wagyu: breeding, grading, supplyIN THE PROGRAMD01—03D04D05—06D07—08D09—11D12D13—14D15
- —Thai caviar and sturgeon product tasting
- —Goat cheese tasting with technical discussion
- —Fresh wasabi and vanilla side-by-side
- —GranMonte professional tasting session
- —Hosted tasting among the greenhouses
- —Professional coffee cupping session
- —Final dinner at Aulis Phuket
Field
8 FRAMES
Video
FIELD REELA short reel from the field: farms, markets and production we work with on the route.
Transport
ROUTE LOGISTICSInternal legs between Bangkok and the northern provinces fly with Thai Vietjet — booked, checked in and coordinated with the field schedule by our team.
CARRIER SITEOur own fleet on the road: Toyota Alphard for small groups and executive transfers, Toyota Commuter vans for the full group with sample and equipment space. Private drivers throughout.
Accommodation
HOTELS & VILLAS
The final set of hotels is matched to your dates and group size. Below are the bases we work with.
- Aman Nai Lert Bangkok
Nai Lert Park, 2 Witthayu Rd, Lumphini, Pathum Wan, Bangkok 10330, Thailand
- Four Seasons Bangkok
300/1 Charoen Krung Rd, Yan Nawa, Sathon, Bangkok 10120, Thailand
- Rosewood Bangkok
1041/38 Ploenchit Rd, Lumphini, Pathum Wan, Bangkok 10330, Thailand
- Kempinski Sindhorn Midtown
68 Soi Ton Son, Lumphini, Pathum Wan, Bangkok 10330, Thailand
- The Standard, Bangkok Mahanakhon
114 Narathiwas Rd, Silom, Bang Rak, Bangkok 10500, Thailand
- Siri Sala Private Thai Villa
48 Soi Charan Sanit Wong 3, Wat Tha Phra, Bangkok Yai, Bangkok 10600, Thailand
- Aleenta Hua Hin Resort & Spa
183 Moo 4, Paknampran, Pranburi, Prachuap Khiri Khan 77220, Thailand
- The Standard, Hua Hin
4/61 Damnernkasem Rd, Hua Hin, Prachuap Khiri Khan 77110, Thailand
- Sala Khaoyai
199 Moo 4, Thanarat Rd, Musi, Pak Chong, Nakhon Ratchasima 30130, Thailand
- InterContinental Khao Yai Resort
1275 Moo 8, Thanarat Rd, Musi, Pak Chong, Nakhon Ratchasima 30130, Thailand
- Kirimaya Golf Resort & Spa
1/3 Moo 6, Thanarat Rd, Musi, Pak Chong, Nakhon Ratchasima 30130, Thailand
- Four Seasons Resort Chiang Mai
502 Moo 1, Mae Rim-Samoeng Old Rd, Mae Rim, Chiang Mai 50180, Thailand
- Anantara Chiang Mai Resort
123-123/1 Charoen Prathet Rd, Chang Khlan, Chiang Mai 50100, Thailand
- Aleenta Retreat Chiang Mai
189 Moo 2, Ban Pong, Hang Dong, Chiang Mai 50230, Thailand
- 137 Pillars House Chiang Mai
2 Soi 1, Nawatgard Rd, Tha Sala, Mueang Chiang Mai, Chiang Mai 50000, Thailand
- Raya Heritage
157 Moo 6, Donkaew, Mae Rim, Chiang Mai 50180, Thailand
- Four Seasons Tented Camp Golden Triangle
Golden Triangle, Chiang Saen, Chiang Rai 57150, Thailand
- Anantara Golden Triangle Elephant Camp & Resort
229 Moo 1, Chiang Saen, Chiang Rai 57150, Thailand
- Iniala Beach House
40/14, 40/16 Moo 6, Natai Beach, Kok Kloi, Takua Thung, Phang Nga 82140, Thailand
- Amanpuri
118 Moo 3, Srisoonthorn Rd, Cherngtalay, Thalang, Phuket 83110, Thailand
- Trisara Phuket
60/1 Moo 6, Srisoonthorn Rd, Cherngtalay, Thalang, Phuket 83110, Thailand
- Rosewood Phuket
88/28 Muen-Ngern Road, Pa Tong, Kathu, Phuket 83150, Thailand
Day-by-Day Program
10 participants- DAY 01—03Chef tables, market sourcingBangkokChinatownWet markets
IMPRESSION Not sightseeing — how the best kitchens in the city actually buy.
- —Meetings with leading chefs.
- —Market visits and restaurant sourcing tours.
- —Chinatown ingredient exploration.
- —Vintage and cultural districts.
- —Supplier discussions.
- —Dinner at the end of the day cooked from the produce bought at the market that morning.
- —Rather than sightseeing, the focus is understanding how Bangkok's best restaurants source ingredients.
- DAY 04Thai caviar, sturgeonHua HinThai Sturgeon Farm
IMPRESSION Cold tins, warm river light — premium aquaculture in the tropics.
- —Aquaculture systems.
- —Caviar production and quality standards.
- —Export opportunities.
- —Product tasting.
- —Discussion with founder Alexei regarding scaling premium aquaculture in Southeast Asia.
- —Overnight near Hua Hin.
- DAY 05—06Goat cheese, fresh wasabiGoat cheese producerWasabi farmPartner restaurant
IMPRESSION Two impossible products, grown an hour from the traffic.
- —Goat cheese producer — one of Thailand's pioneering artisan cheesemakers: dairy production in tropical climates, herd management, cheese aging, product development. Tasting and technical discussion.
- —Wasabi farm — cultivation of fresh wasabi in Thailand: climate adaptation, controlled growing systems, restaurant demand, harvesting methods.
- —Dinner at one of the restaurants in Chef Charlie's network, with a special menu built for the group around the products seen that day.
- DAY 07—08Tropical viticulture, vanilla, professional tastingKhao YaiGranMonteVanilla farmKhao Yai Art Forest
IMPRESSION Barrel rooms in the hills, then art among the trees.
- —GranMonte — one estate, three visits: vineyard, winery and vanilla farm. Meet the family behind Thailand's leading winery: tropical viticulture, winemaking, distribution, wine pairing, export markets. Professional tasting session.
- —Vanilla at GranMonte — pollination, fermentation, curing and commercial applications.
- —Khao Yai Art Forest — discussion on the intersection of food, culture, design and destination development.
- —Dinner with a Thai wine pairing: GranMonte bottles alongside dishes from local produce.
- —Base in Khao Yai.
- DAY 09—11Specialty produce, professional cuppingChiang MaiGreenery FarmCeramic studiosCoffee communitiesHighland trails
IMPRESSION Northern Thailand's agricultural innovation hub, seen from the beds up.
- —Greenery Farm — private greenhouse visit: specialty vegetables, microgreens, restaurant partnerships, crop planning. Hosted tasting among the greenhouses.
- —Ceramic and craft producers — local artisan communities, with discussion around restaurant tableware, presentation and design.
- —Coffee producers — specialty coffee communities: cultivation, processing, roasting, direct trade relationships. Professional cupping session.
- —Highland hiking — a guided walk through forest and coffee terraces, with foraging of wild herbs and a picnic in the field.
- DAY 12Experimental highland producePaiSmall-scale farms
IMPRESSION The edge of the supply chain, where the unusual products are.
- —Strawberry cultivation.
- —Regenerative farming.
- —Small-scale producers.
- —Specialty coffee.
- —Particularly valuable for chefs seeking unique products unavailable through traditional supply chains.
- DAY 13—14High-altitude coffee, highland produceChiang RaiGolden TriangleAnantara Elephant Camp
IMPRESSION Northern Thailand's most distinctive terroir, discussed as a business.
- —Base at Anantara Golden Triangle Elephant Camp & Resort.
- —Coffee and highland producers — high-altitude cultivation, sustainability, market access, export logistics.
- —Elephant conservation — not a tourist activity, but a discussion on sustainable land management, conservation and hospitality integration.
- DAY 15Contemporary fine dining at AulisPhuketAulis Phuket
IMPRESSION Everything found in the field, plated in one sitting.
- —Participants revisit all ingredients encountered throughout the expedition.
- —Chef Charlie demonstrates how products from sturgeon farms, vineyards, cheese producers, coffee farms and greenhouses are transformed into contemporary fine dining.
- —Who produces the ingredients, how they are grown, why they taste the way they do, how to buy them and how to build relationships with producers.
What's Included
ON REQUEST- +All producer, farm and vineyard visits with technical discussions
- +Hosting by Charlie Wilson and Arsene Brahaj
- +Fixer, interpreter and curator support
- +Internal transfers and flights along the route
- +Accommodation, tastings and professional sessions
- —International flights
- —Visas and insurance
- —Personal expenses and sample purchases
Other Routes
CLAIM
A SEAT
We select the group by hand: what matters is your line of work and the goal you bring. We respond within two business days.