Thaifex - Anuga Asia 2026

Christophe Hansen is the Commissioner for Agriculture and Food. He works on strengthening the competitiveness, resilience and sustainability of the agricultural sector, following up on the recommendations from the Strategic Dialogue on the Future of Agriculture in the EU.

He is responsible for:

• developing a Vision for Agriculture and Food to ensure our farming and food sector are competitive and sustainable in the long term

• making sure the future common agricultural policy is fit for purpose, provides targeted support to farmers who need it, incentivises and promotes positive environmental and societal outcomes

• fostering investment and innovation for the agri-food sector, ensuring that farmers have a fair and sufficient income and protecting them against unfair trading practices

• developing a strategy for generational renewal in agriculture, to help family farms and young farmers to access capital

• working on strengthening Europe’s food sovereignty

• addressing the specific challenges facing rural areas

Mrs Luisa Ragher is the Ambassador Extraordinary and Plenipotentiary of the European Union (EU) to the Kingdom of Thailand.

Mrs Ragher has been working for the European Union for 25 years. Prior to her appointment, Mrs Ragher served as Head of the Southern Africa and Indian Ocean Division at the European External Action Service (EEAS) from 2023 to 2025, where she led relations with 14 Southern African and Indian Ocean countries as well as three regional organisations. From 2018 to 2023, she was the Head of the Human Rights Division at the EEAS.

Mrs Ragher has extensive experience in Thailand, having previously served as Deputy Head of Mission of the EU Delegation to the Kingdom of Thailand between 2014 and 2018. Earlier in her career, she worked at the EU Delegation to the United States from 2006 to 2010 as head of the Transport, Energy and Environment section.

At EEAS headquarters, Mrs Ragher also spent two years in the private office of the Chief Operating Officer. Prior to that, she was responsible for relations with Japan and the United States.

Mrs Ragher started her career in the private sector as European and Governmental Affairs Manager for Ford Motor Company Europe between 1995 and 2000. 

She holds a Master’s degree in European Studies from the College of Europe in Bruges, Belgium, and an honours degree in Political Science and International Relations from the University of Trieste, Italy.

Naphatcha Wongpanich is a professional Master of Ceremonies with solid experience hosting high-profile B2B, corporate and public-sector events in Thailand, including international trade fairs and industry-focused conferences. She has demonstrated strong expertise in engaging professional audiences in both on-site and hybrid formats, ensuring clear communication and smooth event flow.

In addition, Naphatcha has moderated institutional and academic events organised by the Department of Health, Ministry of Public Health, delivered through hybrid live-streaming on Zoom and Facebook Live, highlighting her ability to manage formal settings and engage diverse professional stakeholders with confidence and professionalism.

Clément Hernandez is a French chef and culinary educator based in Bangkok, known for his mastery of classical French technique and Mediterranean cuisine, and for his active role within Thailand’s international culinary community. Originally from Cahors, his culinary philosophy is rooted in honest, produce-driven cooking, shaped by his early experiences on his grandparents’ farm and refined in Michelin-starred kitchens across France and the UK under renowned chefs such as Michel Roux and Jean Coussau.

Since settling in Thailand in 2015, he has become a respected figure bridging fine dining, culinary education and professional associations. He is the President of Les Disciples d’Escoffier Thailand and a former Instructor at Le Cordon Bleu Dusit, where he contributed to the training of the next generation of chefs in Bangkok. He has also been a key contributor to the European Union’s “Colours by Europe. Tastes of Excellence” campaign (2021–2022), highlighting his strong alignment with EU food promotion initiatives.

Clément Hernandez is currently the Executive Chef at The Allium Bangkok, located at The Athenee Hotel, where his menus showcase refined Mediterranean flavours through French technique, with signature dishes such as Childhood Paella and Mediterranean Octopus with ’Nduja. His cuisine reflects a balance of precision, generosity and storytelling, making him a highly relevant ambassador for European food culture in Thailand.

Chef Baitong Sanitwong na Ayudhya, also known as Chef Baitong, is a talented culinary figure in Thailand. She first made a significant impact as a standout contestant on MasterChef Thailand Season 5, where she captivated audiences with her technical precision and creativity. Following her success, she also appeared in other national cooking competitions, including Bidcoin Chef in 2022.

She is the owner and head chef of Sanitwong Bites & Brews, a restaurant focusing on Mediterranean comfort food with a Thai soul. Her culinary approach is strongly influenced by European gastronomy. Through her professional experience and continuous research, she has developed solid knowledge of European ingredients — including olive oil, cheeses, cured meats, preserved vegetables, and other artisanal products — which she thoughtfully incorporates into her menus.

Alongside her culinary career, Chef Baitong is also pursuing a PhD in Lifelong Learning, reflecting her commitment to continuous growth and knowledge development. Her cooking philosophy emphasizes storytelling through ingredients, blending Mediterranean influences with her unique Thai heritage to create dishes that are both culturally rooted and globally inspired.

Anthony Caradec began his career in 1997 after qualifying in Hospitality and Restaurant Management, specialising in Sommellerie. His foundation was built within the traditions of European hospitality, refining his expertise at the five-star Grand Hôtel des Bains in Switzerland before moving to London in 2002 to serve as Sommelier at the Michelin-starred Pétrus by Gordon Ramsay.

In 2007, he returned to France to open a wine-focused bistro highlighting carefully selected European wines and products. He later expanded to Thailand, where he established and managed a French pastry production business until 2019, promoting European culinary craftsmanship abroad.

In 2022, he achieved the WSET Level 3 Award in Wines and Japanese Sake, along with the Master Sake certification from Hyogo Prefecture, Japan.

Founder of a Food & Beverage consultancy in 2023, Anthony specialises in wine list development, European product sourcing, team training and concept strategy. Appointed Executive Director of École Ducasse Nai Lert Bangkok Studio in 2024, he continues to teach, lead wine tours, and provide consultancy services internationally.

Miss Orawan (Nan) began her career in 2002 after qualifying in Hospitality and Restaurant Management. She developed her early expertise at Centara Koh Chang Tropicana Resort, where she worked from 2004 to 2009, building a strong foundation in restaurant operations and guest service.

In 2009, she moved to Bangkok to join Four Seasons as Assistant Restaurant Manager, a position she held until 2013. She subsequently served as Restaurant Manager at Pullman Bangkok Grande Sukhumvit from 2014 to 2022, where she led operations and strengthened her leadership within an international hospitality environment.

Committed to professional development, she achieved the WSET Level 3 Award in Wines and the WSET Level 1 Award in Sake in 2023.

In 2024, she joined WSA as a Food, Wine and Sake Instructor, bringing over two decades of hospitality experience together with specialised wine knowledge to her teaching role.

Chef Mel is a distinguished graduate of Dusit Thani College and an established culinary professional within Thailand’s gastronomic sector. With a career defined by technical precision and conceptual creativity, he has built a strong reputation for translating complex culinary knowledge into engaging and accessible experiences for professional and public audiences.

His portfolio includes high-profile collaborations such as the “Taste of Still Life” concept presented at GroundPLAY 2023 in partnership with Jim Thompson, where he developed a multi-sensory dining narrative that combined art, storytelling, and gastronomy. These experiences have strengthened his ability to communicate product value, origin, and craftsmanship in dynamic live settings — a key asset for professional masterclasses and trade exhibitions.

Chef Mel has developed in-depth expertise in European agri-food products, with a particular focus on premium European olive oils. He possesses strong knowledge of EU quality schemes, including PDO (Protected Designation of Origin), PGI (Protected Geographical Indication), and EU Organic certification, and understands how these regulatory frameworks ensure authenticity, traceability, and product integrity.

Through his work with leading European producers, he has refined his ability to assess organoleptic profiles, explain regional characteristics, and demonstrate how different olive oil styles enhance culinary applications. His approach combines technical tasting methodology with practical gastronomy, enabling audiences to understand both the sensory and regulatory dimensions of European olive oils.

Thada Saengkamplee, known as Moo, is a respected professional bartender and mixologist in Thailand, recognised for his strong foundation in classic cocktails and his dynamic flair bartending style. His career combines technical precision, creativity and stage presence, making him a standout figure in both competition and professional bar settings.

He has won several major cocktail, flair and bartender competitions in Pattaya, Phuket and leading universities across Thailand, as well as regional events in Singapore and the Asia-Pacific region. In 2015, he represented Thailand at the 3rd Asia Pacific Bartending Competition in Singapore. He later won Best Cocktail at Pattaya Flair in 2017 and secured first place in an international whiskey-themed video competition in 2020.

Thada is a senior instructor at Bar Angel Professional Bartender Academy, where he delivers mixology training at the academy and at top universities in Bangkok. Alongside teaching, he manages bar operations for large-scale events, including music festivals and corporate seminars.

He has extensive experience working with premium European brands and products, with solid knowledge of EU spirits, ingredients and quality standards, applying them confidently in both classic and contemporary cocktail programmes.

Michel is a Thai–Italian chef best known for his appearance on MasterChef Thailand Season 5, where he stood out for his confident flavours and international outlook. After spending 15 years living in Germany, he returned to Thailand with a broadened culinary perspective and a deep respect for European food traditions.

Born in Italy, Michel grew up with cheese at the centre of everyday life. From an early age, he was exposed to the diversity and character of European cheeses — not as luxury items, but as essential ingredients around the family table. That early connection naturally shaped his path as a chef. Throughout his career, he has worked with a wide range of European cheeses, incorporating them into professional menus and adapting them to different culinary styles, always with respect for their origin and craftsmanship.

His dual heritage gives him a distinctive voice. As a half-Italian chef working in Thailand, Michel understands how to bridge cultures through flavour — pairing the depth and structure of European cheeses with the freshness and vibrancy of Thai ingredients. His cooking reflects both worlds in a way that feels natural rather than forced.

Michel is also active on Instagram, where he shares his work, travels and ongoing exploration of ingredients with an engaged and growing audience. His social media presence allows him to connect directly with food lovers, home cooks and industry professionals, making him not only a chef, but also a credible voice within the regional food community.

He has taken part in prominent culinary events, including the Heliconia Food Festival, where cheese-led dishes — from comforting Raclette creations to contemporary interpretations — have featured in his collaborations and live appearances.