All Food and Drink

  • Grill

    North by Four Seasons

    Sparking the age-old tradition of fire-grilling, savour delicious recipes cooked on open flame with farm-to-table ingredients and premium cuts of meat.
  • Thai

    KHAO by Four Seasons

    Inspired by the culinary diversity of Thailand, the menus at KHAO feature classic recipes presented in an evocative and modern style, immersing you in culture across the country's culinary landscape.
  • Thai

    Rim Tai Kitchen

    Designed by the renowned architect and landscaper Bill Bensley, this restaurant and cooking studio is housed in a charming Thai teak house and celebrates traditional Lanna elegance. Join the cooking class or experience the intimate Chef’s Table in the open-air pavilion overlooking a waterfall with sweeping tropical views.
  • Snacks & Craft Cocktails

    Ratree Bar and Lounge

    Named after a variety of jasmine, Ratree Bar and Lounge has a casual Thai-style ambience complete with fine wines, creative cocktails and a selection of Thai and international snacks.
  • Private Dining

    Rice Barn

    Enjoy private breakfast or dinner amid emerald green paddies, overlooking the lake in a rustic rice barn setting.
  • In-Pavilion Dining

    Savour 24-hour fine dining in the comfort and convenience of your pavilion, villa or residence. Choose from an extensive menu, day or night, ideal for time zone-hopping travellers or private dining.
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Grill

North by Four Seasons

Sparking the age-old tradition of fire-grilling, savour delicious recipes cooked on open flame with farm-to-table ingredients and premium cuts of meat.

Thai

KHAO by Four Seasons

Inspired by the culinary diversity of Thailand, the menus at KHAO feature classic recipes presented in an evocative and modern style, immersing you in culture across the country's culinary landscape.

Thai

Rim Tai Kitchen

Designed by the renowned architect and landscaper Bill Bensley, this restaurant and cooking studio is housed in a charming Thai teak house and celebrates traditional Lanna elegance. Join the cooking class or experience the intimate Chef’s Table in the open-air pavilion overlooking a waterfall with sweeping tropical views.

Snacks & Craft Cocktails

Ratree Bar and Lounge

Named after a variety of jasmine, Ratree Bar and Lounge has a casual Thai-style ambience complete with fine wines, creative cocktails and a selection of Thai and international snacks.

Private Dining

Rice Barn

Enjoy private breakfast or dinner amid emerald green paddies, overlooking the lake in a rustic rice barn setting.

In-Pavilion Dining

Savour 24-hour fine dining in the comfort and convenience of your pavilion, villa or residence. Choose from an extensive menu, day or night, ideal for time zone-hopping travellers or private dining.

Culinary Experiences

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Events

  • Daily, 1:00 pm to 5:00 pm

    Afternoon Tea

    Savour freshly baked scones, macarons, miniature cheesecakes, pudding and crème brûlée beside Thai-inspired snacks, overlooking the lush rice paddies and misty mountains at KHAO.
    Reserve

Views from our guests

Visit @fschiangmai and #fschiangmai to discover unforgettable guest experiences at Four Seasons Resort Chiang Mai.

Meet the Team

Executive Chef Jaeyoung Lee

Jaeyoung Lee

Executive Chef
Executive Chef Jaeyoung Lee now helms the culinary operations at Four Seasons Resort Chiang Mai after a very successful tenure in Seoul, where he served as Executive Chef for many years. Always preferring to be on the floor and in the kitchens, Chef Lee's hands-on style of management keeps him constantly engaged with his team and alert to guests’ experiences. For him, a sense of togetherness is a priority.

“My passion for food is my strength to deliver a unique experience.”

Naruchit Taingtrong

Naruchit Taingtrong

SOUS CHEF
Young at heart but a traditionalist in the kitchen, Naruchit Taingtrong is a welcome addition to the culinary brigade at Four Seasons Resort Chiang Mai. He brings with him significant experience in both classic and modern Thai cuisines, as well as a keen eye for presentation. Proficient in Mediterranean, Middle Eastern and French cuisines, he has a robust banqueting pedigree that is beneficial to the operations at our Resort.

“Nothing pleases more than a happy team and a streamlined operation.”

YANISA WIANGNON

Executive Pastry Chef
Positive and creative, Yanisa's homegrown recipe for success has brought her to the kitchens at Four Seasons Resort Chiang Mai, where she is keen to showcase the teamwork that it takes to run a pastry operation.

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