THINK­ING BIG

Thailand Tatler - - CONCIERGE -

usiness schools teach their stu­dents that to be­come suc­cess­ful, you have to think out­side the box. A young busi­ness­man has em­braced this fully and, as a re­sult, has be­come widely lauded for his vi­sion. When So­rapoj Techakraisri does some­thing, he does it in a big way quite un­like any oth­ers, and al­ways with an el­e­ment that goes be­yond lo­cal bor­ders. It started with his first project, Ma­haNakhon, a mixed-use sky­scraper that stands out for its sculp­tural ap­pear­ance and which has the dis­tinc­tion of be­ing the tallest build­ing in Bangkok. This was fol­lowed by Ma­hasamutr Hua Hin, a pri­vate club with an 800-me­tre crys­tal la­goon, the first of its kind in the re­gion, and cur­rently he’s work­ing on build­ing his first ski re­sort at Niseko in Ja­pan. The CEO of Pace De­vel­op­ment also in­vited cel­e­brated chef Joel Robu­chon to open a restau­rant at Ma­haNakhon, and bought the New York pur­veyor of fine food Dean & Deluca, the com­pany for which he was ini­tially a fran­chisee. His plan is to rein­vig­o­rate and ex­pand the gourmet gro­cery store in both new and ex­ist­ing mar­kets. To this end, So­rapoj has un­veiled a pro­to­type for a fast food con­cept for Dean & Deluca, de­signed by renowned ar­chi­tect Ole Scheeren, at De­sign Mi­ami. Known as STAGE, it is a rec­tan­gu­lar, the­atri­cal plat­form where cus­tomers can in­ter­act with the chefs pre­par­ing the food and which al­lows for com­mu­ni­ca­tion be­tween those be­hind and in front of the counter.

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