Yanisa Wiangnon

Four Seasons Tenure

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

Employment History

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

Education

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

Birthplace

• Roi Et, Thailand

Languages Spoken

• English, Thai

Pastry making is all about following recipes with precision and recreating the magic effortlessly each time. Yanisa Wiangnon’s home-grown recipe of success has brought her back to the kitchens at Four Seasons Resort Chiang Mai, where she has madea lasting impression with the team and guests alike.

Originally from Roi Et in the Isan region, Yanisa graduated in Clinical and Community Psychology. Although she was inspired by the science of the mind, her passion and fascination for the art of pastry grew stronger, having apprenticed at her aunt’s kitchen. “Desserts make people happy, and that’s what I love most about my job!” she smiles. Starting as owner and chef at her family-run bakery in Phuket, Yanisa developed a feel for the ovenvery early on. Moving closer to home in the Isan region of northeastern Thailand, she spent a year developing her skills at the Pullman Hotel in Khon Kaen town.

The cityscapes came calling as Yanisa worked her way up in the pastry department at the formal 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, though, were moulded during a stint at the former Four Seasons Hotel Bangkok, where she was demi chef of pastry at the renowned Italian restaurant Biscotti. From a-la-carte desserts and afternoon tea to Sunday brunch and most crucially all banquet and event-related catering, she was now involved in all pastry-related activities. She transitioned from her role at the re-branded Anantara Siam Hotel Bangkok to SO Sofitel Bangkok. Here, she contributed to the design of wedding cakes and showpieces for displays, and even led 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 where she presided over all bakery operations and was instrumental in creative exciting signature dishes such as the Khao Mak Cheesecake. After a short stint in Bangkok, she returns to Four Seasons as Executive Pastry Chef to express her creativity for pastry making. “Whether I am on holiday or at work, I like to visit the local markets, gardens, and farms,” she shares. “Bringing this fresh and seasonal produce to my menus helps me make a meaningful connection with the destination as well as guests, who get to taste the local flavours through my imagination.” As a cultural and sustainable hotspot, there is no better place for Yanisa to display her growing passion than at Four Seasons Resort Chiang Mai.