Driving Thailand’s Sustainable Kitchens

Meliá Chiang Mai’s Executive Chef Suksant Chutinthratip, known as Chef Billy, has been lauded with the prestigious Chiang Mai Green Kitchen “Green People” Award for his pioneering work building a more sustainable food system. Driving Thailand’s Sustainable Kitchens

Meliá Chiang Mai’s restaurants Laan Ha Kitchen and MAI Restaurant and Bar have also each been awarded the prestigious “Chiang Mai Green Kitchen” certificate the fourth consecutive year for ongoing sustainability efforts as part of Thailand’s Green Kitchen project.

Supported by the Tourism Authority of Thailand (TAT) and the Thai Health Promotion Foundation, Green Kitchen 2026 promotes organic and sustainable food concepts with participation from 44 restaurants and hotels in Chiang Mai.

Chef Billy was recognised for his leadership championing a more sustainable and resilient food system by working closely with farmers, chefs, educators, and the wider community. He helps local farmers co-design crop calendars better aligned with seasonal cycles and kitchen demand. These efforts reduce production risks, as well as support food security and income stability for farmers.

He advises farmers in food business planning and marketing to allow them to transition from raw material producers to “food system entrepreneurs” with a stronger understanding of costs, value creation and market demand. Chef Billy also promotes youth engagement through the “Young Chefs” programme that encourages university students to learn about organic vegetables, food origins, and environmental responsibility.

“I’m humbled to receive this award and be named alongside the other recipient of the Green People award, Thida Woranet from Rimping Supermarket,” said Chef Billy. “While my name is on the award, it recognises our hotel’s management and culinary team, and local farmers, and producers who have all played a crucial role in developing a more responsible food system.”