Chef Riley Sanders, from Michelin-starred Canvas Bangkok, will helm the first in a special dinner series called Bangkok Culinary Greats by S. Pellegrino and Acqua Panna, on 9-10 October.

Guests at the first Bangkok Culinary Greats by S. Pellegrino and Acqua Panna can enjoy a 6-course menu by chef Riley Sanders, including dishes such as Canvas’s signature bread made from toasted red rice, and smoked dry-aged duck from Khao Yai. There will also be Thai wagyu top sirloin from Mukdahan, sturgeon from Hua Hin, and a dessert made with Lady Finger bananas will be included in the unique menu.

Originally from Texas, Sanders’ gastronomic curiosity saw him travel all over the world as he hunted down new flavours and ingredients at local markets and street food stalls. He has worked under some notable award-winning chefs during his career, including James Beard Award winners Tyson Cole and Paul Qui of Uchi and Uchiko in Austin, and three-Michelin-starred chef Laurent Gras. Sanders visited over 30 countries as a chef on a private yacht, but he chose to settle in Bangkok where, at the helm of Canvas Bangkok, he attained a Michelin star after two years of opening. Sanders draws on the myriad of local flavours and the inspiration of the city of Bangkok for his refined and ingredient-driven cuisine.