If you are an established chef, international hotels and restaurants may offer the opportunity to build on your career overseas while, in many cases, offering you room and board for a minimum costs.

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At popular Quince, located in a loft-like see-and-be-seen space in Sukhumvit, Australian chef Jess Barnes prepares international dishes with fresh local ingredients such as albondigas (lamb meatballs) with cumin, tomato and pickled chilli, or pan seared mackerel with hummus and lemon paste, paired with an excellent selection of wines.

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With Four Seasons Hotels and Resorts headquartered in the city, the sleek, contemporary structure, with a signature restaurant by star chef Daniel Boulud, is set to be the new flagship for the international brand.

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Executive Chef Paul Eschbach will dream up your culinary fare with a menu that cites both local and international ingredients as its muse.

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