“When Disaster Strikes We Come Together!” Bangkok Foodies And Some Of Thailand’s Top Chefs Are Live As Part Of #Meals4Myanmar

In the wake of Myanmar’s devastating 7.7 magnitude earthquake that claimed over 3,700 lives and left 200,000 homeless, Bangkok’s upstanding culinary community has rallied together in a true show of solidarity. Bangkok Foodies has launched ‘Meals for Myanmar’ (#Meals4Myanmar), a campaign running from April to July that allows participants to bid on exclusive culinary experiences donated by Thailand’s top restaurants and food professionals.

Every baht raised goes directly to SONNE, their partner organization working on rebuilding efforts in Myanmar before the approaching monsoon season makes reconstruction nearly impossible.

Sharing earthquake experiences and heartfelt reflections on the industry’s responsibility during crisis, organizer and founder of Extrovert Consulting — a boutique consulting agency focused on PR, brand building, and specialized in F&B and lifestyle brands – and brains behind media company, Bangkok Foodies and #Meals4Myanmar, Samantha Proyrungtong, and five of Bangkok’s most influential culinary figures (of the 50 or so taking part) — Tam Chudaree Debhakam, Arne Riehn, Thav Phouthavong, Top Russell, and Mimi Lohitnavy — are sharing their perspectives on this humanitarian initiative. And they’re giving thoughts on the unique role the food and beverage community plays in disaster response. Their answers reveal not only the power of food to bring people together, but also the deep connections between Thailand and Myanmar’s communities.

“We were lucky to be safe”

“We were lucky to be safe. But once the news came in, it was devastating to hear how badly people in Myanmar were affected — it felt so close to home,” Chef ‘Tam’ Chudaree Debhakam, head chef and owner of Baan Tepa, remembers. Tam, recipient of Asia’s Best Female Chef Award 2025 at Asia’s 50 Best Restaurants in Seoul, echoes the sentiment of lots of people living in Thailand. “When we arrived outside St. Regis Bangkok, we saw buildings moving, a construction crane shaking, and the pool on the 15th floor of the hotel was splashing huge amounts of water onto the IGNIV Garden and the street,” IGNIV Bangkok’s Head Chef Arne Riehn joins in. 

Coming Together When Disaster Strikes

It’s estimated Myanmar’s devastating 7.7 magnitude earthquake has resulted in over 3,700 deaths and over 5,000 injuries, and left approximately 200,000 people homeless.

“But when disaster strikes we come together,” Bangkok Foodies’ Samantha Proyrungtong asserts. “And in Bangkok’s food scene, we come together over good food,” she smiles. Her post on the day of the disaster – security camera footage from her VIVIN Asok – Café Grocery Bistro – had captured the workaday drama of it all. The unnerving feeling of the light fittings swaying. Guests holding onto their tables uncertainly before filing nervously outside. 

The Earth Was Literally Moving

“I’d had a bit to drink the night before and assumed it was my banging hangover, but in fact, the earth was literally moving. Thankfully, I grew up watching lots of movies. I looked up at a full dining room of guests and yelled, ‘Earthquake! Don’t panic! Please go outside!’ But, inside, I was really panicking.’” 

Once outside, they watched as two nearby condominiums spewed out water from their pools, which cascaded like a waterfall. “The electrical wires above were swaying, and people were running and yelling all around us. It lasted for the longest time. That’s how it felt anyway.”

Shortly after, she remembers, there was a meme going around with two kids in a pool. “One of them was held by his mum out of the water with the text ‘Thailand,’ and the other, who was drowning in the background, was accompanied by the text ‘Myanmar.’”

Launching Meals for Myanmar (#Meals4Myanmar)

And so, Bangkok Foodies, in launching Meals for Myanmar (#Meals4Myanmar), are making a bold statement aiming to help rebuild lives after the devastating earthquakes. “Thousands have lost their homes, and with monsoon season fast approaching, there is a critical window to provide shelter before the rains make rebuilding nearly impossible,” Samantha explains. 

“In support of the campaign, MICHELIN-starred and other top restaurants, producers, teachers, and creatives across Thailand have kindly donated incredible foodie experiences,” she adds. “Think: tasting menus for two with pairings. Private chef encounters. Off-menu surprises. Artisanal baskets. Winery tours. Even foodie content creation!”

Some Special Experiences

Every single baht, she promises, goes directly to their carefully chosen partner in the rebuilding efforts on the ground, SONNE. The campaign, started in April and continuing to July, allows participants to bid for the experiences. By following Bangkok Foodies, the experiences will show as coming soon, live, or sold. 

“It’s really hard to choose what stands out as they are all amazing offers,” Samantha frowns. “But, I have to say, personally, special experiences include Hanuman from Thai Food Master. He’s a chefs’ chef. And he’s the person MICHELIN-level chefs go to upskill or learn more about ancient Thai cuisine. Another would be Diego, an incredible food photographer. If I had a fine dining restaurant, I would dream of having him take photos of me as a chef and my cuisine. I guess another obvious one is SORN, the 3 MICHELIN star restaurant. It’s the hardest restaurant in Thailand to get a seat, even more so than from Jay Fai!”

Participants include Thav Phouthavong. The chef identifies proudly as Lao-British, and embraces a “c*nt first, chef second” philosophy that speaks to his unconventional approach. At 80/20, he champions a restaurant concept named for its commitment to 80% local ingredients balanced with 20% creative inspiration. His cooking style marries traditional techniques with contemporary interpretations, infusing classic Thai dishes with distinctive Laoatian influences that reflect his heritage.

Mimi Lohitnavy directs PR and Marketing for GranMonte Vineyard and Winery, a family enterprise uniquely positioned in Asoke Valley. The vineyard enjoys a privileged location adjacent to Khao Yai National Park, creating exceptional terroir conditions for viticulture. Under Lohitnavy’s guidance, GranMonte has developed its reputation as Thailand’s premier winemaking establishment, demonstrating that quality viticulture can thrive in Southeast Asian conditions.

Arne Riehn is Head Chef at IGNIV, bringing exceptional credentials from Andreas Caminada’s elite team in Fürstenau, Switzerland. His specialized background includes leadership of their organic wood-fired stone oven bakery, where he crafted fine artisanal breads. A professionally trained chef and confectioner, Riehn’s extensive experience includes a prestigious role as pastry chef at the 3-Michelin-starred Vendôme in Germany, establishing him as a master of both savory and sweet culinary arts.

Tam Chudaree Debhakam is the visionary head chef and owner of Baan Tepa, a restaurant with a profound commitment to Thai culinary storytelling. Her establishment is distinguished by its close relationships with local farmers and producers, creating a farm-to-table experience that honors Thailand’s rich agricultural heritage. Through her cuisine, Debhakam weaves cultural narratives that celebrate both tradition and innovation in Thai gastronomy.

Top Russell, who, alongside his wife, leads Mia Restaurant as both chef-patron and managing partner. Their fine dining establishment is in the vibrant heart of Sukhumvit, Prompong. It offers a sophisticated culinary experience, as their menu showcases modern European cuisine thoughtfully accented with Asian influences, creating a distinctive cross-cultural gastronomic dialogue that has established Mia as a notable presence in Bangkok’s competitive dining scene.

And finally, Italian-born Chef Amerigo Tito Sesti, former Head Chef at J’aime by Jean-Michel Lorain in Bangkok, who now runs the sci-fi chic Electric Sheep. Chef Amerigo was a graduate of prestigious European culinary institutions. His remarkable journey includes formative experiences at MICHELIN-starred La Brughiera in Italy and under legendary mentors like Alain Roux at The Waterside Inn and Patrick O’Connell at the Relais & Châteaux property The Inn at Little Washington.

“I’m a human being, part of humankind, roaming around this roundish ball we conventionally call ‘Earth,'” Amerigo begins, rather philosophically. “I’m finding ways to use my limited time in ways that ultimately are no more relevant than the lifecycle of a mushroom or a sheep.”

Where were you when the earthquake struck? And what impact did it have on you and those around you?

Arne Riehn: It was a scary experience. The whole building was moving. Cabinet doors began to open and close by themselves. Carts loaded with food were moving down the corridor.

Top Russell: We were at our restaurant, Mia. Luckily, we weren’t at our condo, as we live quite high up. Our building was badly affected. Our leaking pool even went viral online for all the wrong reasons — it sprung a hole in it!


We have five cats, so the first eight hours of not being able to check on them were very stressful. Compared to other people, we weren’t badly affected, but it was still traumatic for everyone involved. It served as a reminder of how fragile life can be. We should all be grateful for each day, as clichéd as it sounds. Unfortunately, it often takes a tragedy like this to remind us how finite our time here really is. I believe the emotional impact on everyone in the city will stay with us for decades to come.

Thav Phouthavong: The impact, on the day, wasn’t so big. However, all public transport was down. So, I had to walk 17 ½km to work, which wasn’t fun in that heat.

I remember I was in a Central Rama 9 shopping mall at the time. I had just sat down to order food at one of the eateries on the 6th floor. I felt like my seat started to sway. Then it stopped. Then it happened again. So, I started to look around at the reactions of the other diners. There were signs of distress on their faces. Suddenly diners from other eateries started to run out shouting “earthquake.”

At this point,  people eating around me started to panic and run. Then the chefs and staff started to flee. I sat there, fairly calm, as I knew getting caught in the escape could be unsafe. At the same time, I thought they would come back to cook my order. 15 minutes passed and they didn’t come back, so I left the place hungry. 

Tam Chudaree Debhakam: I was with my family at the time. We were having lunch together in our family compound. Then, the news came in…

Amerigo Tito Sesti: I was home. I also live on a high floor of a high-rise building. I’d just woken up from a nap when it happened. The crowd of panicking people that was pouring down the staircase, half-dressed, carrying animals, confused the three-year-old daughter that I was holding in my arms.

Among our team, there were some who had minor damage to their homes. And two of our waitresses are from Myanmar, but their family were not directly affected.

As an industry professional, how do you balance commercial considerations with humanitarian responsibilities?

Tam Chudaree Debhakam: When it comes to something like this, the decision is simple. At Baan Tepa, we believe in telling stories through food and serving with care — whether that’s for our guests, our team, or the community around us. If we can use our kitchen, our food, and the platform we’ve built to support people in crisis, then that’s exactly what we’re here to do.

Mimi Lohitnavy: No industry exists in a vacuum. Humanitarian responsibilities, especially during natural disasters, should concern us all. We believe that our industry depends on people both directly and indirectly. We may be a tiny part of the industry, but we give what we can whether as private donations or public participation in campaigns such as this.

Samantha Proyrungtong: F&B people are bloody tough and bloody resilient. They come across as fiercely passionate, but this is also the reason they are truly compassionate people.

Amerigo Tito Sesti: Personally, I hardly ever see my work in a commercial light, and it surprises me that people might find an interest in developing a business with me as I’m deliberately quite radical and stubborn. I wish we could transform restaurants into more communal places with a social impact. Cradles of change.

What’s the news on the ground where you are from Myanmar? And what challenges do you think will be most critical for Myanmar in the rebuilding phase beyond immediate emergency relief?

Samantha Proyrungtong: The news neglected Myanmar, as is often the case. However, talking with aid workers and Burmese natives, I was told that once there is any incident, the internet immediately shuts down. It takes a long time for anyone to get any proper signal and therefore news out of their country. I was frantically looking for more news on Myanmar in the first 48 hours but there was very little, and it seemed like everything that happened in Thailand was sensationalised. It’s still tragic for those affected here, but in contrast Myanmar was devastated. 

In my dreams, we can rebuild enough homes through this campaign. One rebuilt home to house approximately 10 people – between one and three families – and cost approximately 30,000 THB. Just imagine, after this one campaign we can house up to 20 or more families in desperate need. That would be truly awesome. 

Top Russell: Although I’ve never been to Myanmar, like many Thais, I’ve had the privilege of working alongside a lot of people from Myanmar. They’re some of the most amazing and hardest-working people I know.
Seeing people I’m close to go days without hearing from their loved ones was a shameful reminder of how easy we had it compared to others. 

As a Thai (and a privileged one at that), I’m fully aware that we received far more media attention than we deserved. It was quite appalling to see how the national and international coverage was so widespread for a city with just one destroyed building, while the devastation across the border was largely ignored. I won’t delve into politics, but I’m sure many factors were out of people’s control.

More help is desperately needed — this has been the case for over a month. But we can only do our part in providing what we can. This initiative is just a small contribution to a wider effort.


I believe access is the most critical factor. I’ve read that access to certain areas is restricted and resources aren’t reaching where they are needed most. I’m not a politician but remaining silent on such issues is almost as bad as enabling them.


Thav Phouthavong:  Concerning the earthquake, on the initial day, a lot of the news was local. The only information regarding Myanmar was that the epicentre was close to Mandalay. The following day, there was more information published. And the death toll increased. 

I think the rebuilding phase will be difficult for Myanmar given the current regime. It will be a long time before Myanmar will get back to a stable condition.

What does the coming together of all the restaurants and people donating to this #Meals4Myanmar campaign say about the F&B community in Thailand? 

Samantha Proyrungtong: It reiterates what I already knew: that is when the need arises, we are united. Honestly though, I didn’t realise how united we were until I began this campaign. There was very little to no hesitation from anyone. It makes me burst with love and pride at the Bangkok community, and Phuket and other regions that showed their support.

Tam Chudaree Debhakam: It says a lot about the community we’re part of. Everyone in this industry works long hours and faces daily challenges, but when something happens — especially close to home — people show up. It’s been really inspiring to see so many chefs, teams, and creatives give whatever they can.

Amerigo Tito Sesti: I like to hope that people still care. And that they can do something beyond pursuing their daily duties. If empathy could be an integral part of our ambition, we could be part of something bigger than ourselves.

Thav Phouthavong: I think it’s incredible that Bangkok Foodies have used their friendships and connections to help support this cause. The amount and calibre of the partners that have chosen to be a part of this amazing scheme is really heartwarming. It just goes to show that the industry has a big heart! 

All the contributors are of a high stature and I’m sure they’ll all generate a lot of interest and draw a lot of donations. One that will definitely have the public buzzing is Sorn. 

Top Russell: Things like this truly bring out the best in the community, particularly the F&B sector. In almost every country, those who are most in need will always turn to F&B – whether it’s to get that first job and feed your family in a foreign country or to upskill when you have nothing to your name. The F&B community is always the first to offer help with open arms. 

Mimi Lohitnavy: The Thai F&B community coming together to support Myanmar is a great way to recognise Myanmar’s substantial role in the work that we do. Our industry is a regional effort, and the relatively free movement of professionals across borders, including from Myanmar, is what keeps us growing. It’s heartening to see a lot of the F&B community rise to the occasion and help with the tools available to us.

And what unique strengths does the Bangkok food community bring to disaster relief that other industries might not? 

Top Russell: I can’t speak about the industry in other cities, as I’ve only worked in three — here, London and Singapore — but I can say that things get done much faster here. There are far fewer barriers to mobilizing people for a good cause, and that’s something that sets the food community apart.

Thav Phouthavong: Bangkok has become such a culinary hub; diversifying from affordable street food up to fine dining. And it’s making its mark on the map, slowly becoming one of the best food tourism destinations in the world. 

Along the way, a lot of great chefs from all over the globe have come and set up shop here. This wealth in culinary diversity has also given incentive to locals to start to expand their knowledge of cuisines and be more adventurous. 

Food fuels the soul and the heart. People are always willing to spend on delicious food. So, I’m sure our industry is the best avenue to bring donations and help the people of Myanmar.

Describe how you’re supporting the #Meals4Myanmar campaign, and why should readers bid and get your amazing offer over all others? 

Thav Phouthavong:  At 80/20, we’re supporting this great campaign by offering a dinner for two plus two wine pairings. Why should you choose our amazing offer? Because there are so many people who have suffered and are starving, and that have been left homeless that need your support. So, I’d implore everyone to reach deep into their pockets and make a difference in somebody’s life. And, personally, I’ll be absolutely delighted to have these guests with us.

Amerigo Tito Sesti: I’d ask readers to bid and support people whose lives were devastated by this natural disaster. The offers from our side, hope to serve the same purpose.

Mimi Lohitnavy: A one-night stay at GranMonte Vineyard and Winery with meals included, a vineyard tour, and a chance to meet the team and deep-dive into our winemaking process.

Top Russell:  At Mia, we’ll offer a tasting menu for two people with a wine pairing and we’ll take the recipients on a kitchen tour with some bites while we’re there…and lots of photos!

Arne Riehn: The same at IGNIV – a tasting menu for two people with a wine pairing and we’ll take the recipients on a kitchen tour too. 

Tam Chudaree Debhakam: We’re offering a seven-course tasting menu for two at Baan Tepa, with our guests’ choice of wine or non-alcoholic pairings. We’ll share stories of Thai ingredients, cuisine, and the producers we work closely with. 

But more than the food, this is about supporting people who’ve lost everything. If you’ve been meaning to visit us, this is a good reason to do it now — because your dinner could help someone rebuild their home.

The campaign launched in April and runs through to July with experiences appearing via the Bangkok Foodies Facebook Group, and their Instagram Channel, and for a full list of vendors including live updates, click here.