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Ian Lancaster Bailli
Mobile: +66 83 264 4590
The President of the Bailliage The Bailli is appointed and entrusted by the Bailli Delegue National with the management and organisation of the Bailliage and is accountable to that office. The Bailli is responsible for recruiting new members, organising dinners and other events. He/she is supported by a Bureau/Council whose members are chosen by the Bailli and confirmed by the Bailli Deleque.


Jonathan Bruell Vice Conseiller Culinaire
Mobile: +66(0) 82 819 9720
Vice Conseiller Culinaire is a professional member who works as a liaison with other professionals, sometimes helping with professional member recruitment as well as identifying possible candidates for competitions.


Oliver Constant Vice Chargé de Presse
Mobile: +66 9 7273 0840
The Vice Chargé de Presse is primarily responsible for communications and public relations.


Graham Dewe Vice Chancelier
Mobile: +66 81 8959845
The Vice Chancelier assets with administration and is assigned specific tasks as necessary by the Bailli.


Paul Frankland Vice Echanson for Phuket
Mobile: +66 85 123 8899
The Echanson is the acknowledged person, with outstanding knowledge and speciality, in the field of wine and spirit. Oversees OMGD.


Adam Goodman Charge de Missions
Mobile: +66 9191661167
Serves at the request of the Bailli, Undertakes special tasks such as membership and functions


Mike Haynes Vice-Argentier
Hong Kong +852 91972536
Thailand +66(0) 83 102 1737
The Vice-Chancelier assists the Bailli and is the Deputy. He/She is responsible for the administration of the Bailliage and, ensuring that the Bailliage complies with the Regulement Interieur and the local Addendum to that document as approved by the Bailli Delegue. He/she must inform the Bailli about ongoing activities and any problems arising.


Tobias Lauinger Vice Conseiller Culinaire
Mobile: +66(0) 82 819 9720
The Vice Conseiller Culinaire is the link person between the Professional members and non Professional members.The encumbant is responsible for the execution of the dinners as also arrangements for the Young Chef competition. He/she is primarily responsible for the food at dinners.