The Siam is managed by a team comprising some of the hotel world’s most talented, experienced and passionate individuals.
Typically interviewed over an intimate family lunch, each member of our Executive Committee has been personally selected by the Sukosols with absolute confidence that they will exceed our guests’ expectations.
JASON M. FRIEDMAN
General Manager – The Siam
General Manager and consummate luxury hotelier Jason has honed his talent at some of the world’s most unique boutique properties and luxurious five-star establishments including Raffles (Singapore), Hotel Le Royal (Cambodia), Amandari (Bali), Four Seasons (Chiang Mai & Chiang Rai) and Qualia (Australia). He holds a Cornell Master of Management in Hospitality (MMH), as well as a Bachelor of Science in Biology (specialising in Forest and Marine Ecology/Eco-Tourism Development) from Lewis and Clark College, USA. He has called Asia home since 1994 and is a PADI certified scuba instructor with over 2,500 certified dives!
A Bangkokian by birth and bitten by the travel bug, Nawee has lived and worked in cities as diverse as Adelaide, Bangkok, Bali, Chiang Mai, Chicago, Hong Kong, Sydney and Melbourne. During his 14-year hotel career he has held senior positions with the Peninsula Hotels Group, GHM and most recently ran his own hospitality consulting firm, M8, before joining The Siam. Nawee holds a degree in hospitality from the International College of Hotel Management in Adelaide (part of the Swiss Hotels Association) and a culinary diploma from Le Cordon Bleu, Australia where he lived for 6 years.
Born in New Zealand, Chef Blair’s passion for food started at an early age when he began his cooking apprenticeship in Auckland, before taking off on a globetrotting career which has spanned positions at: the acclaimed Pier restaurant in Sydney; The Dorchester and the one-star Michelin Leatherne Bottle both in England; Montpelier Plantation in the West Indies; Walters Wine Bar, Hotel Spencer and Pelican in Melbourne; the award-winning Singapore Cricket Club; the Chedi Chiang Mai in Thailand and Alila Bangalore in India before joining The Siam. Chef Blair believes that the cornerstones of good cooking are to source locally, keep dishes simple using the finest ingredients and to allow the natural flavors of the produce to shine.
More on Dining at The Siam.
Director of Spa
Sombat is a Thailand native who began her beauty training in Australia, before returning home to start her spa career at Phuket’s Nakha Spa followed by six years of spa opening and managerial experience for the Six Senses Resorts & Spas group in both Thailand and Vietnam where she initially trained under the acclaimed Dr. Angela Derks. Sombat has a personal affinity for wellness, with strong interests in energy body work, yoga and tai chi. She holds diplomas in both Beauty Therapy from the Queensland School of Beauty Therapy and International Business from Martin College Brisbane and is also a certified practitioner of yoga, Chi Nei Tsang, Reiki, Thai and foot massage.
More on Opium Spa.
‘ ...a labour of love for four Thai-American siblings... ’