Riva del Fiume at Four Seasons Hotel Bangkok at Chao Phraya River is hosting a September collaboration with Massimiliano Prete, founder of Sestogusto in Turin. The programme, Maestri della Tavola: From Torino to Bangkok, focuses on contemporary Italian pizza through dough, fermentation and ingredient choices rather than treating pizza as a casual side offering.
The collaboration is hosted by Four Seasons Executive Chef Andrea Accordi and runs through 30 September 2026. Its riverside setting makes it particularly relevant to travellers who like food experiences connected to the water rather than isolated inside a conventional city hotel.
The menu begins with a collaborative signature pizza
The chefs created a SopraSotto pizza specifically for the event, establishing the collaboration as more than a guest appearance with an imported menu. The approach combines Prete’s technical work with dough and fermentation with Accordi’s experience leading the hotel’s Italian restaurant.
Prete’s reputation is built around treating pizza dough as a crafted component with its own structure, flavour and texture. That emphasis is increasingly common at the high end of pizza, where fermentation time and flour selection are discussed with the same seriousness applied to bread and pastry.
The experience is rooted in regional Italian ideas
The menu draws on traditions from Piedmont while being served in Bangkok, creating a conversation between place and technique rather than attempting to imitate a neighbourhood pizzeria in Turin. Ingredient sourcing and preparation are used to carry the Italian reference across the distance.
This kind of temporary collaboration can be more interesting than a permanent themed menu because it allows a hotel restaurant to introduce a specialist perspective without losing its established identity. Guests encounter something specific to the period of their visit rather than a generic international offering.
Cocktails extend the Italian theme
The food is accompanied by drinks inspired by familiar Italian flavours, including ideas based around tiramisu, grappa, bergamot and tomato water. That gives the experience a broader narrative from aperitivo through the meal instead of treating beverages as a separate list.
For luxury travellers, these small connections can make a dinner more memorable because the meal feels designed as a whole. The aim is not simply to add expensive ingredients but to give each part of the evening a recognisable point of view.
Bangkok’s riverside remains a strong luxury-food district
The Chao Phraya has become one of Bangkok’s most concentrated areas for luxury hotels and destination restaurants. Arriving by boat can also make the journey part of the evening, particularly when road traffic would otherwise dominate the transfer.
LYG Lifestyle will continue to follow experiences like this because yacht owners often build travel around food even when they are far from their own boat. A carefully chosen hotel restaurant can become the anchor for a stopover in exactly the same way a memorable marina restaurant can define a night during a cruise.
