Ratchaburi Hospital, together with local supporters, community leaders and Meat & Livestock Australia (MLA), are proud to present “Aussie Meat With Heart”, a special charity dinner dedicated to raising funds for the purchase of an Automatic Chest Compression for Ratchaburi Hospital. “Aussie Meat With Heart” is on 11 September 2026 at Navela Hotel, Ratchaburi. This event aims to highlight the quality and versatility of premium Australian beef and lamb in Thailand through memorable experiences and a lasting positive impact for the people of Ratchaburi.
The event is a charity dinner hosted in partnership with a public hospital in Ratchaburi. The initiative aims to strengthen relationships with industry and healthcare stakeholders while creating future educational and promotional opportunities for Australian red meat. Participating include Chef Ian - Aussie Beef Mates, Chef Jamie – Korea Lambassador, Chef Mori – Japan Lambassador, Mr. Kelly Payne - Master Butcher, Chef McDang-Celebrity Chef, Chef First - Chef Owner, Local Restaurant in Ratchaburi, Dr. Nikom Malithong, Director, Ratchaburi Hospital and Mr. Wasinburee Supanichvoraparch, Silpathorn Award Laureate in Design (2010), renowned ceramic artist, entrepreneur, and community leader of Ratchaburi province, Navela Hotel, d Kunst Art Space And Café, Konruksuan Café, Wine Bank, and Ratri Run Club.
• Chef Ian - Aussie Beef Mate, MLA Renowned chef, restaurateur, author, and television personality Chef Ian Kittichai represents one of Thailand's most inspiring culinary success stories. From selling street food in Bangkok as a child to becoming an internationally acclaimed chef, Chef Ian has dedicated his career to elevating Thai cuisine on the global stage. Trained in prestigious kitchens around the world, he made history as the first Thai national appointed Executive Chef of a five-star hotel at the age of 30.
Celebrated for his ability to fuse authentic Thai flavors with refined international techniques, Chef Ian has established award-winning restaurants across the globe, including Kittichai in New York and Issaya Siamese Club in Bangkok. Beyond the restaurant industry, he has built a strong presence as a culinary consultant, author, content creator, and television personality, appearing on prominent programs such as MasterChef Thailand.
Showcasing his signature creativity and deep respect for Thai ingredients, Chef Ian presents the BBQ Aussie Beef Short Rib with Southern-Style Curry. The dish features tender, slow-cooked Australian beef short rib paired with rich Southern Thai curry flavors, delivering a sophisticated balance of smokiness, spice, and authentic regional character. It is a reflection of Chef Ian's culinary philosophy: honoring Thai traditions while reimagining them through a contemporary global lens.
• Chef Jamie – Korea Lambassador, MLA Owner-chef of Korea’s few restaurants specializing in lamb omakase. Renowned for his innovative approach to lamb, Chef Jamie showcases a variety of cuts and cooking techniques through thoughtfully curated multi-course dining experiences.
With expertise spanning butchery, fabrication, cooking, and restaurant management, Chef Jamie combines traditional Korean culinary heritage with modern techniques to create distinctive lamb-focused dishes. In addition to Chef Junghyun, he also operates several restaurants in Korea, including premium lamb barbecue restaurant Yang In Hwan Lee and French-inspired restaurant Pancome.
Showcasing his signature creativity and deep respect for traditional Korean style, Chef Junghyun (Chef Jamie) presents Aussie Lamb Jeonyuhwa, a refined interpretation of the traditional Korean dish that highlights the versatility and premium quality of Australian lamb.
• Chef Mori – Japan Lambassador, MLA Widely known as Chef Mori, is one of Japan's leading advocates for premium lamb cuisine and authentic Hokkaido-style Jingisukan. As the Representative Director of Toyo Meat Corporation, a renowned sheep meat specialist founded in Hokkaido in 1928, Chef Mori has dedicated his career to promoting the quality, versatility, and culinary heritage of lamb.
Under his leadership, Toyo Meat and its flagship platform, Genghis Khan (Jingisukan) Web, have become trusted authorities in Japan's sheep meat industry. Recognized as an expert in Australian lamb and mutton, Chef Mori also holds the prestigious Australian Wine Trade Specialist (A+ Certified) certification, bringing together deep expertise in both premium lamb and wine pairing.
As a proud Lambassador for Japan, Chef Mori actively champions sheep meat culture through education, culinary innovation, and international collaboration. His passion for authentic flavors and commitment to excellence have made him a respected voice in the global lamb industry, inspiring chefs, food professionals, and consumers alike.
Showcasing his signature creativity deep respect for traditional Japanese style, Chef Mori presents Toyo Meat's Authentic Hokkaido Home-Style Jingisukan featuring premium Australian shoulder boneless lamb, prepared in the traditional Hokkaido manner that celebrates the natural flavor and tenderness of high-quality sheep meat.
• Kelly Payne - Master Butcher, MLA Leading Australian meat industry expert with more than 20 years of experience in retail, foodservice, and meat education. As a Retail Training Facilitator for Meat Standards Australia (MSA), Kelly has delivered training and certification programs across the hospitality, catering, retail, wholesale, and supermarket sectors.
With a career spanning livestock production, wholesale butchery, retail operations, and brand development, Kelly brings extensive knowledge of the Australian beef and lamb supply chain. His passion for premium red meat and practical industry expertise have made him a respected trainer and ambassador, helping businesses and chefs maximize quality, consistency, and eating satisfaction through Australian beef and lamb.
Showcasing premium Australian red meat through Grilled Aussie Beef Steak, prepared using Australian Beef Rump & Oyster Blade, and Grilled Aussie Lamb Leg Steak, prepared using Australian Lamb Leg Bone-In. Through these signature dishes, he aims to give guests the opportunity to experience the exceptional quality, flavor, and eating enjoyment of Australian beef and lamb.
• Chef McDang-Celebrity Chef One of Thailand’s most respected culinary experts, educators, and influencers. Drawing on a lifelong passion for Thai cuisine and a deep appreciation of its cultural heritage, he has dedicated his career to sharing the stories, traditions, and artistry behind Thai food with audiences around the world.
Known for his ability to make culinary knowledge accessible and engaging, Chef McDang has educated generations of food lovers through television, publications, lectures, and digital platforms. As a passionate ambassador of Thai cuisine, he continues to promote Thailand’s rich gastronomic heritage internationally, inspiring greater appreciation for the flavors, history, and innovation that make Thai food globally renowned.
Showcasing his signature Grilled Marinated Aussie Lamb Rack with Roasted Tomato Salsa, Chef McDang presents a dish that seamlessly blends premium Australian lamb with vibrant Thai-inspired flavors. The recipe reflects his philosophy of honoring classic culinary techniques while embracing modern innovation, creating a sophisticated dining experience for contemporary palates.
• Chef First - Chef Owner, 1st Bliss Cafe & Bistro in Ratchaburi Owner Chef of 1st Bliss Café & Bistro, is a passionate culinary professional with extensive experience across café, bistro, restaurant and luxury hotel operations. Throughout a distinguished career, Chef First has honed his skills with renowned establishments including The Ritz-Carlton Macau (Pre-opening Team), Brasserie 9 ( Bangkok Airways Group ), 661 Silom, Checkmate Bar & Bistro, and Indy Kitchen under CMG Group.
With a Bachelor's Degree and Diploma in Food and Nutrition, Chef First combines technical culinary expertise with nutritional knowledge to create dishes that are both flavorful and thoughtfully crafted. His commitment to quality, innovation, and exceptional guest experiences continues to shape the culinary identity of 1st Bliss Café & Bistro.
Showcasing his signature creations is the 48-Hour Braised Aussie Lamb Shank Khao Soi, featuring premium Australian lamb shank slow-cooked for 48 hours to achieve remarkable tenderness and depth of flavor. Inspired by the rich heritage of Northern Thai cuisine, the dish delivers a contemporary interpretation of the beloved Khao Soi while showcasing Chef First's dedication to craftsmanship and premium ingredients.
The event also highlights the spirit of giving and collaboration among businesses, healthcare professionals, and residents who share a commitment to improving public healthcare services. By combining exceptional Australian beef with a purpose-driven mission “Aussie Meat With Heart” demonstrates how food can bring people together to create positive and lasting impact.
“All proceeds from this event will go toward supporting Ratchaburi Hospital’s efforts to enhance its emergency response capabilities,” said the event organizers. “Through the generosity of our sponsors, partners, and guests, every plate served at this dinner will help make a real difference in saving lives within our community.”
