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Four Seasons Resort Chiang Mai

  • Mae Rim-Samoeng Old Road, 50180 Mae Rim, Chiang Mai, Thailand

Yanisa Wiangnon

Pastry Chef
“Desserts make people happy – I love this about my job!”


Four Seasons Tenure

  • Now since December 2017
  • First Four Seasons Assignment: Pastry Chef at the former Four Seasons Hotel Bangkok

Employment History

  • So Sofitel Bangkok, Thailand; Anantara Siam Hotel Bangkok, Thailand (formerly Four Seasons Hotel Bangkok); Lotus Hotel, Bangkok, Thailand; Pullman Khon Kaen Raja Orchid, Thailand


  • Bachelor Degree in Clinical and Community Psychology, Ramkhamheang University, Bangkok, Thailand

Languages Spoken

  • English, Thai

Pastry making is all about following recipes, and with Chef Yanisa Wiangnon, it has been a home-grown recipe of success that has brought her to the kitchens at Four Seasons Resort Chiang Mai.

Graduating in Clinical and Community Psychology, Yanisa quickly realised that the only thing that would make her happy is to follow her passion for pastry. “Desserts make people happy – I love this about my job!” she smiles. Starting out small, as owner and chef at her family-run bakery in the popular seaside destination of Phuket, Yanisa developed a feel for the oven very early on.  Moving closer to home in the Isan region of northeastern Thailand, she spent a year developing her abilities as a bakery cook at the Pullman Hotel in Khon Kaen town.

Moving to Bangkok in 2013, Yanisa worked her way up to senior pastry cook at the former Novotel, Lotus Hotel in Sukhumvit. With three restaurants, a pastry shop, and both in-house as well as outside banquet catering to oversee, she developed a zen-like ability to manage efficiently!. Her creative abilities were moulded during a stint at the former Four Seasons Hotel Bangkok, where she was Demi Chef of Pastry at Biscotti Italian restaurant, and responsible for creating new desserts for the menu every week.

With the hotel re-branding as the Anantara Siam Hotel Bangkok in late 2015, Yanisa was promoted to chef de partie, assuming total responsibility for all bakery operations. From a-la-carte desserts to afternoon tea and Sunday brunch menus, and most crucially all banquet and event-related catering, she was now involved in all pastry-related activities. In this capacity, she collaborated with many Michelin starred guest chefs at the hotel, creating some exotic desserts and pastries during the annual World Gourmet Festival.

Moving on as assistant pastry chef at SO Sofitel Bangkok, Yanisa took on a role of further responsibility, managing staff and assigning duties in the kitchen. Her craft too evolved further, as she helped design wedding cakes and show pieces for displays, even hosting cooking classes at the SO Chocolab.

Armed with experience and never forgetting her dream of owning her own cocoa bean farm to make chocolates, Yanisa joined Four Seasons Resort Chiang Mai as Pastry Chef, where she now presides over all bakery operations and has been instrumental in putting up exciting new menus for afternoon tea and Sunday brunch. “Positive, creative and supportive,” as she described herself, Yanisa is popular with the team and always keen to showcase the teamwork it takes to run a pastry operation - steadily building a reputation as a top pastry chef in the region.