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Thailand’s wellness sector is growing rapidly, and SKÅL International Bangkok invites you to join the conversation.

Join us on Wednesday, August 13, 2025, from 11:30 AM to 2:00 PM at the iconic Sukhothai Bangkok for an exclusive gathering of wellness, travel, and hospitality leaders. Guests will enjoy a three-course lunch and a thought-provoking discussion on The Business of Wellness, one of Thailand’s most dynamic and fast-growing industries.

The networking lunch includes a panel discussion, moderated by David Barrett, Consultant Events for The Slate Phuket and Host of Trends. Known for his sharp insights and global perspective, David has assembled a stellar panel of changemakers leading the charge in Thailand’s wellness economy:

David Boucher, MPH, FACHE – CEO, Bumrungrad International Hospital, Phuket & Market

Catherine Edwards – Chief Growth Officer, QUO

Jack Thomas – Founder & CEO of BASE, Co-founder of The Fit Guide, Host of Fitness Business Asia podcast

Victoria Sardain – Consultant and Founder, Teiah Hospitality

Expect fresh perspectives on wellness tourism, integrative health, hospitality innovation and meaningful travel.

“As Thailand continues to position itself as a global wellness destination, SKÅL Bangkok is proud to provide a platform for the industry’s thought leaders to connect and collaborate,” said James Thurlby, President of SKÅL International Bangkok. “Wellness isn’t just good business—it’s good for communities, good for travelers, and good for the future of tourism. This luncheon is about celebrating that.”

Guests will enjoy a special Western Set Lunch prepared by the celebrated culinary team at The Sukhothai Bangkok.

Starter
Duck confit served with fresh mesclun greens, red onion, walnuts, and citrus dressing or (vegetarian) Mixed green salad with roasted pumpkin and beetroot raspberry vinaigrette.

Main Course (choose one)

Salmon – Pan-fried Atlantic salmon filet with grilled asparagus, green pea purée, and tomato salsa.

Chicken – Sous vide chicken breast with herb-crusted potato, griddled green asparagus, and chicken-thyme jus.

(Vegetarian)- Wild mushroom risotto with parmesan and crispy shimeji mushrooms.

Dessert
Chocolate & praline mousse cake with chocolate sauce and vanilla ice cream or (vegan) cake served with rhubarb soup, strawberry sorbet, and strawberry balsamic jam.