From Michelin-starred kitchens in Europe to classrooms across Asia, Swiss Education Group's Travelling Chef Ambassador shares his experience with the next generation of hospitality professionals.
From some of Europe's most celebrated fine-dining kitchens to classrooms across Asia, Chef Alexandre Morado is sharing his culinary expertise with the next generation of chefs and hospitality professionals.
As Travelling Chef Ambassador for Swiss Education Group (SEG), Morado introduces aspiring culinary professionals to the techniques, craftsmanship and international opportunities associated with Swiss hospitality education.
His latest workshop brought him to Assumption University of Thailand (AU) on November 10, 2026, for “Discover the Taste of Switzerland,” held at the university's Crystal Restaurant in collaboration with Culinary Arts Academy Switzerland.
A graduate of Culinary Arts Academy Switzerland, Morado has gained experience at some of Europe's most acclaimed restaurants, including Disfrutar in Barcelona and Osteria Francescana in Modena. Today, he draws on that background to introduce students to the standards and expectations of professional kitchens.
Taking culinary expertise across borders
Morado's visit to Thailand follows culinary education activities in Indonesia, including workshops at Universitas Pelita Harapan in Tangerang and Sages Academy in Surabaya, where students explored traditional Swiss dishes and professional cooking techniques.
The workshops reflect Swiss Education Group's international approach to hospitality education, connecting practical training with aspiring professionals beyond Switzerland's borders.
SEG brings together four institutions specializing in hospitality, business and culinary education, including Culinary Arts Academy Switzerland, which combines professional culinary training with business knowledge and industry experience.
Bringing international experience to AU
At Assumption University, Morado joined the culinary class of Ajarn Kowit Laptaweesuksun, a lecturer in the Department of Hospitality and Tourism Management at the Martin de Tours School of Management and Economics.
Students explored the preparation of mushroom risotto and lemon curd verrine, learning professional techniques, flavour combinations and presentation from an internationally experienced chef.
The workshop complemented AU's emphasis on hands-on hospitality education, connecting classroom learning with the expectations of international fine dining.
Lalida Arphawatthanasakul, Chairperson of AU's Department of Hospitality and Tourism Management, welcomed the collaboration.
“International experiences like this are invaluable for our students. We are fortunate to have dedicated lecturers like Ajarn Kowit who create opportunities for students to learn directly from accomplished professionals. Chef Alexandre's visit brought another dimension to their culinary education, inspiring them to think beyond the classroom and consider the possibilities of a career in international hospitality.”
For Swiss Education Group, these educational activities provide opportunities to introduce Swiss culinary expertise to international audiences. For Assumption University, the collaboration strengthens its international connections while bringing valuable professional experience directly into the classroom.
For the students, it was an opportunity to learn from a chef who has worked in some of Europe's most demanding kitchens.
The ingredients may change from country to country, but good teachers, practical experience and a healthy appetite to learn remain essential to developing tomorrow's culinary talent.
