Cultivating tomorrow’s hospitality leaders: Meliá Chiang Mai’s innovative ‘360º Cuisine’ and student partnerships

Meliá Chiang Mai has partnered with three local universities to educate and train the next generation of hospitality professionals in eco-friendly farming, culinary arts, and waste management practices.

Culinary students from Suan Dusit University in Lampang, Chiang Mai University, and Rajamangala University of Technology Lanna Tak immerse themselves in Meliá Chiang Mai’s ‘360º Cuisine’ concept as part of ongoing collaborations between the hotel and these universities.

From farm to plate: The ‘360º Cuisine’ revolution

Under its ‘360º Cuisine’ program, the hotel works closely with local farmers to make the overall food system more resilient. The hotel sources vegetables, fruit, herbs, cage-free eggs, sterilized fresh milk, artisanal cheese, honey, and more from a network of nearby ethical and chemical-free suppliers such as gourmet organic farms Seed and Rong Khum, as well as Jartisann’s Original Thai Cheese and Supha Bee Farm.

Executive Chef Suksant (Billy) Chutinthratip spearheads this initiative, focusing on a ‘thoughtful cooking process’ that utilizes as many farm-to-plate ingredients as possible—roots, leaves, stems, stalks—and transforms organic waste into compost, completing the eco-friendly cycle.

Since the program began in 2022, the hotel has processed over 5,590 kg of leftover food as compost and over 1,820 kg of cooking oil as biodiesel fuel until July this year.

Real-world learning in action

As part of their studies, students visit local farms like Seed and Rong Khum to learn sustainable agricultural practices and gain hands-on experience in the hotel’s kitchen.

Chef Billy provides them with case studies, making the learning experience both practical and relevant.

“Witnessing the younger generation engage with our concept is incredibly rewarding,” says Chef Billy. “These students are the key to long-term changes that benefit the health of our guests, community, and environment.”

Voices from the next generation

Meliá Chiang Mai has hired several students upon graduation who, according to Chef Billy, “share our passion for sustainability.”

Chiang Mai University graduate Thodsapol Chaimongkol, who served as a kitchen trainee at Meliá Chiang Mai, found the program life-changing.

“I learned numerous sustainability practices, including managing kitchen waste through a 360-degree approach, directing it to an organic farm for composting,” he reflects.

This unique experience enabled him to develop a kale-infused pizza dough, a project that led to a permanent position at the hotel.

“My university instructor and Chef Billy supported me in an experimental project that explored the use of locally grown kale in pizza dough. This experience enriched my culinary skills and paved the way for a permanent role upon graduation.”

Similarly, Rajamangala University of Technology Lanna Tak graduate Chanika Thongtecha Chanika Thongtecha shared her story. “I implemented a project using surplus tomatoes to create jelly for our buffets. This experience has been rewarding and educational.”

“I had the opportunity to learn extensively during my time here, and with the support of Chef Billy and the team, I created jelly from surplus tomatoes for our buffet sections and coffee breaks. This experience has been rewarding and educational, and I’m excited to continue contributing to the team.”