Hotel News

A one-night-only Dine Around the Resort experience is taking place on 6 May, 2026, courtesy of Four Seasons Resort Chiang Mai. Guests are invited to an evening designed as a progressive dining journey, with each course hosted at a different scenic venue across the resort to showcase its natural beauty and distinctive settings.

As a highlight of the seasonal campaign within the campaign, Supper Society 3 brings together acclaimed Thai Chef Phongsakorn Jiarasatit alongside the resort’s culinary team for a multi-course journey across some of the resort’s most picturesque locations. Designed as an immersive dining experience, guests move between venues, with each location unveiling a new chapter of the evening.

“This season, we’re excited to highlight curated experiences across dining, wellness, and cultural immersion at the resort,” reflects GM Sean Mosher. “This unique dine-around experience allows guests to explore the beauty of our award-winning Michelin 3 key resort while discovering extraordinary cuisine from three talented chefs.”

The evening begins with sunset cocktails beside the resort’s rice fields before guests move through a series of curated dining locations. Each course reflects a distinct expression of flavour and place, culminating in a collaborative dessert.

Dine Around the Resort: a legacy of flavour

Chef Bank is one of Chiang Mai’s most recognised young chefs, known for his contemporary interpretation of Thai cuisine. He trained under Michelin-starred Chef Chumpol Jangprai, developing a strong foundation in technique and flavour.

He gained national recognition through MasterChef Thailand, where his thoughtful balance of tradition and modern creativity earned widespread acclaim. For Supper Society 3, Chef Bank presents Thai flavours through a contemporary lens, shaped by innovation and local influence.

Dine Around the Resort: summer in three expressions

The evening begins with a welcome cocktail at the serene Yoga Barn, where guests can unwind beside the lotus pond and rice fields as the sun slowly sets.

The journey then continues at North by Four Seasons, where the main dining experience unfolds through a menu crafted collaboratively by three chefs.

Each chef brings a distinct interpretation of summer, resulting in a cohesive yet diverse culinary narrative. Together, they present nine dishes across three themed courses, each inspired by nature and expressed through individual culinary perspective.

Throughout the experience, signature dishes from each chef are featured, including Chef Alvin Dela Cruz’s Local Pork Croquette with Smoked Pork Broth and Grilled Cabbage, Chef Naruchit Taingtrong’s Charcoal Baby Squid with Sweet Soy Glaze, and Chef Bank’s refined interpretation of Tom Yum Goong.

Event menu unfolds three themes:

• Things That Grow, celebrating seasonal produce and ingredients from the earth
• Things That Swim, highlighting delicate seafood inspired by rivers and seas
• Things That Wander, focusing on land-based ingredients and deeper, more robust techniques

“What excites me is the opportunity to create something that is globally relevant yet deeply rooted in Chiang Mai,” says Executive Chef Alvin Dela Cruz. “Each dish reflects a connection to place, season, and personal story.”

Chef Bank adds, “Chiang Mai is an inspiring culinary destination with a unique rhythm and warmth. It’s a privilege to be part of this experience and share that through my cooking.”

A sweet finale

The evening concludes at Khao Bar with a collaborative dessert by Executive Pastry Chef Yanisa Wiangnon and Chef Bank. Created exclusively for the occasion, the dessert draws inspiration from resort’s rice fields, incorporating jasmine rice and delicate tea notes.

Dine Around the Resort: a celebration of summer and culinary storytelling
More than a dinner, the Dine Around the Resort experience invites guests to explore the resort through a series of thoughtfully designed culinary moments. By blending heritage, innovation, and collaboration, the event highlights the diversity of modern Thai gastronomy while celebrating the joy of shared dining.

“This evening offers a rare opportunity to experience the artistry of an award-winning chef alongside the creativity of the resort’s culinary team – set against the breathtaking landscape of Chiang Mai,” says Sean Mosher.

Event Details
Supper Society 3 will take place on May 6, 2026, beginning at 6:00 pm with a welcome cocktail at the Yoga Barn, followed by the dining experience at North by Four Seasons.

The price is THB 7,500++ per person, and advance reservations are required.

For reservations, call +66 53 298 181, email fb.chiangmai@fourseasons.com