Phulay Bay, a Ritz-Carlton Reserve, the ultra-luxurious seafront sanctuary in Southern Thailand’s Krabi province, has announced the appointment of Davide Giacomelli as its new Executive Chef, as this MICHELIN 3-Key retreat embarks on an exciting new era of gastronomy that will transport guests’ senses from the mountains to the sea.
An Italian culinary maestro with a lifetime of experience, Chef Davide’s passion for the epicurean arts was fostered at an early age, when he helped at his father’s restaurant on Lake Garda. This inspired him to embark on a journey that has taken him from the mountains of northern Italy to Monaco, France, Russia and Singapore, before finally arriving on Krabi’s pure shores.
Over the course of this stellar career, Chef Davide has worked at some of the world’s most acclaimed dining destinations, including Restaurant Le Meurice Alain Ducasse, the iconic MICHELIN 3-Star establishment in Paris, Le Vistamar at Hôtel Hermitage in Monte Carlo, and as Executive Sous Chef at Four Seasons Hotel Lion Palace St. Petersburg. At InterContinental Singapore, Chef Davide launched his own Italian restaurant concept, LUCE by Davide Giacomelli, which was named as a “Global Winner” in the 2023 World Luxury Restaurant Awards.
Refined Culinary Journeys, Rooted in the Culture of Krabi
Now, Chef Davide will bring his extensive experience and expertise to Phulay Bay, which is home to six exceptional restaurants and bars. Inspired by the natural and cultural authenticity of Krabi, from the jungle-clad hills to the sparkling sea, he will source local, seasonal and sustainable ingredients to give every plate a distinct sense of place. Seafood will be a key focus, but fruit and vegetables, vibrant herbs and spices, premium Thai rice and responsibly reared meats will also take center stage.
At Lae Lay, the intimate fine dining venue that overlooks the seascape and sunset, Chef Davide will evolve the concept to foster a meaningful bond between the diner and destination. While he will showcase refined global techniques, the dining experience will not feel imported; each dish will be carefully crafted to embrace the essence of Krabi, the Andaman Sea and the region’s rich heritage. Menus will change with the seasons, creating a seamless connection from the farm and fishing boat to the fork.
“I have always been inspired by where I come from and by the places my career has taken me. I grew up beside Lake Garda, and today I find myself in a place where mountains meet the ocean. At Phulay Bay, I want to explore that connection through food, bringing together the land and the sea, local ingredients and Southern Thai traditions, with the precision and techniques I have learned throughout my journey,” Chef Davide reveals.
A One-of-a-Kind Collaboration: From the Alps to the Andaman
To celebrate this fresh approach, Chef Davide invites discerning diners to an exclusive collaboration. On November 20, 2026, Arnaud Dunand Sauthier, Chef-Patron of Maison Dunand, the highly acclaimed Bangkok restaurant which has been awarded a MICHELIN Star for its modern Alpine cuisine, will come together with Phulay Bay’s new Executive Chef to curate a four-hands, six-course menu. Transporting guests on a multi-sensory adventure from the Alps to the Andaman, this one-of-a-kind experience is priced at THB 5,600++ per person, with an optional wine pairing for THB 2,500++ per person.
