Davide Giacomelli Named Executive Chef at Phulay Bay, a Ritz-Carlton Reserve

November 10, 2026

NEW YORK — Phulay Bay, a Ritz-Carlton Reserve in Krabi, Thailand, has appointed Davide Giacomelli to the role of executive chef, overseeing the resort’s six restaurants and bars.

Giacomelli brings international experience from restaurants and luxury hotels in Europe and Asia. His previous roles include positions at Restaurant Le Meurice Alain Ducasse in Paris, Le Vistamar at Hôtel Hermitage in Monte Carlo and Four Seasons Hotel Lion Palace St. Petersburg, where he served as executive sous chef.

Most recently, Giacomelli worked at InterContinental Singapore, where he launched the Italian restaurant LUCE by Davide Giacomelli.

At Phulay Bay, Giacomelli will oversee the resort’s culinary program with an emphasis on local and seasonal ingredients, including seafood, produce, herbs, Thai rice and responsibly raised meats. He is also developing the menu at Lae Lay, the resort’s fine-dining restaurant.

“I grew up beside Lake Garda, and today I find myself in a place where mountains meet the ocean,” Giacomelli said. “At Phulay Bay, I want to explore that connection through food, bringing together the land and the sea, local ingredients and Southern Thai traditions, with the precision and techniques I have learned throughout my journey.”

Giacomelli will also collaborate with Arnaud Dunand Sauthier, chef-patron of Michelin-starred Maison Dunand in Bangkok, on a six-course dinner at Phulay Bay on Nov. 20.

Phulay Bay, located along the Andaman Sea, was the first Ritz-Carlton Reserve property and includes 54 villas, a spa and multiple dining venues.