The October programme spans a six-hands Northern Thai dinner, dim sum-led afternoon tea and a 50-seat heritage pop-up during Golden Week.
Chef Andrew Yeo joins Four Seasons Resort Chiang Mai’s culinary team for Supper Society Edition 4, with events scheduled for October 2 and October 4, 2026.
- Chef Andrew Yeo returns to Four Seasons Resort Chiang Mai for Supper Society Edition 4 after appearing in the series in 2025.
- The October 2 programme begins at Ratree Bar & Lounge before moving to NORTH by Four Seasons for a six-hands dinner focused on Northern Thailand.
- On October 4, Yeo will lead a Golden Traditions afternoon tea at KHAO by Four Seasons and a separate Legacy of Flavours dinner at Rim Tai Kitchen.
- The October 4 heritage dinner is limited to 50 guests and centres on recipes and food memories passed through families.
(NEWS) CHIANG MAI, Thailand, 2026-Sep-09 — /Travel PR News/ — Four Seasons Resort Chiang Mai is turning the fourth edition of its Supper Society dining series into a multi-event October residency, bringing Chef Andrew Yeo back to Northern Thailand for three distinct experiences built around regional ingredients, dim sum craftsmanship and food memories passed through generations.
Yeo, whose career has included leading hotels and Michelin-starred kitchens, first appeared in the resort’s Supper Society programme in 2025. His return expands beyond a single collaborative dinner: the 2026 edition will unfold across October 2 and October 4, moving between several of the resort’s restaurants and bars during the Golden Week period.
According to Four Seasons’ September 8 announcement, the programme is designed less as a conventional guest-chef takeover than as a series of different culinary narratives. One evening looks outward to the landscape and food traditions of Northern Thailand, while the October 4 events shift toward dim sum heritage and the personal recipes that shaped the participating chefs.
October 2 dinner puts Northern Thailand at the centre
Supper Society Edition 4 opens on October 2 at 6:00 p.m. with canapés and cocktails at Ratree Bar & Lounge. At 7:00 p.m., guests move to NORTH by Four Seasons for a six-hands dinner created by Yeo, Executive Chef Alvin Dela Cruz and Executive Sous Chef Naruchit Tiangtrong.
The dinner is titled Origins and uses the mountains, waterways and forests of Northern Thailand as its organizing idea. Four Seasons says the chefs will work with seasonal regional ingredients while interpreting the area’s culinary traditions through contemporary techniques. Dessert and digestifs at Khao Bar will close the evening, making the event a progressive experience across three resort venues rather than a single-room dinner.
The format continues a structure the property has been developing since launching Supper Society in 2025. Yeo joined the second edition later that year, while the third edition in May 2026 featured Thai chef Phongsakorn “Bank” Jiarasatit in another multi-venue dining journey. The fourth instalment therefore builds on a series that has increasingly used collaboration and movement through the resort as part of the meal itself.
Dim sum and pastry shape the Golden Week afternoon
On October 4, the focus changes from Northern Thai terroir to Chinese culinary craft. Golden Traditions runs from 1:00 p.m. to 4:00 p.m. at KHAO by Four Seasons, where Yeo’s signature dim sum will be paired with a dessert buffet by Executive Pastry Chef Yanisa.
The afternoon tea is framed around the heritage of dim sum and the way techniques are carried across generations. That theme connects directly with Yeo’s own account of learning through observation in his grandmother’s kitchen in Singapore, an influence Four Seasons has highlighted across both his 2025 and 2026 appearances at the resort.
A 50-seat dinner turns to family recipes
Later on October 4, Yeo and Chef Tor will lead Legacy of Flavours at Rim Tai Kitchen from 5:00 p.m. to 10:00 p.m. The pop-up is limited to 50 guests and centres on dishes connected to the chefs’ earliest food memories and family recipes.
That smaller-capacity dinner gives the residency a more intimate conclusion after the collaborative October 2 event and the broader afternoon-tea format earlier the same day. Rather than presenting heritage as a fixed cuisine, the programme treats it as a personal archive: recipes, techniques and flavours remembered from childhood and then reinterpreted through professional kitchens.
Food becomes part of the resort’s destination storytelling
General Manager Ivan Giles describes Supper Society as a platform for storytelling through food, with the table used to connect guests, chefs and the cultural context around each menu. That positioning is especially relevant in Chiang Mai, where culinary travel often overlaps with interest in Lanna traditions, local produce and the region’s wider creative culture.
For Four Seasons Resort Chiang Mai, the fourth edition also demonstrates how hotel dining programming can become a reason to travel rather than simply an amenity attached to a stay. By spreading Yeo’s residency across multiple venues and formats, the resort is giving guests several entry points into the collaboration while using its restaurants, bars and cooking spaces as part of the experience.
Further information and reservations are available through Four Seasons Resort Chiang Mai by email at fs.chiangmai@fourseasons.com or by telephone at +66 53 298 181.
