Surviving long periods of political turmoil and the global financial crisis in recent years, the World Gourmet Festival (WGF) _ which has continued to move forward steadily since its inception in 1999 _ has proven that Bangkok's gastronomic scene is well-established.

The annual festival, founded and organised by Four Seasons Hotel Bangkok, offers local and international gourmands an opportunity to enjoy world-class cuisine prepared by award-winning master chefs, while raising funds for local charities.

This year's event, scheduled to run from Sept 5-11, will bring together under one roof an extraordinary line-up of culinary maestros from across the globe in a series of gourmet dinners, lunches, brunches and afternoon-tea sessions, together with wine tastings.

Eight celebrated chefs from seven countries will participate in the week-long event, including two-star Michelin chefs _ Anthony Demetre of Wild Honey in London, and Ivo Adam of Seven in Ascona, Switzerland.

Also joining them will be Guido Haverkock of I Portici Restaurant in Bologna, Italy; celebrity chef David Lee of Nota Bene in Toronto, Canada; Dolli Irigoyen of Espacio Dolli in Buenos Aires, Argentina; celebrity chef Hari Nayak of Orissa in Mumbai, India; Adriano Cavagnini of Amaranto Restaurant in London; and Japanese chef Kazumi Sawada of Hoku in Guangzhou, China.

"Over the past five events I've been operating, I have seen how the Bangkok market has become more experienced and more demanding," said Malcolm Omond, director of food and beverage at Four Seasons Hotel Bangkok.

"People's palates are much more sophisticated now. There are a lot of Thai diners who travel the world in order to try new foods and experience different dining options in other big cities like London, New York, Hong Kong and Singapore _ and now it's something they want to see in their home country. Therefore, we try to bring the world-class culinary experiences right to their doorstep."

Omond said last year's festival, the city's first international event following the ongoing political protests in May, was, however, a success. The sold-out event raised 600,000 baht, which went to support HRH Princess Soamsawali's ''Save A Child's Life From Aids'' project, under the auspices of the Thai Red Cross Society.

''We got great feedback in 2010. There weren't even enough seats for everyone at several of the sessions and the afternoon tea was overfull. Last year we also presented for the first time a cooking demonstration at lunch at our lobby lounge _ it was very popular. So this year, with help from Gaggenau [appliances], we will set up a professional kitchen in our lobby area and have a showcase lunch with two chefs each day,'' he said.

Dinners by the guest chefs will be held nightly at each hotel's restaurant, including Biscotti, Madison, Shintaro, and Spice Market. In addition, each dinner will end with a live auction to raise money for charity.

''We don't organise gala dinners because our guests in the past have said that they were more interested in enjoying the cuisine of an individual chef and they wanted to be seated inside a restaurant rather than in a ballroom. So that's why we concentrated on getting the chefs into all our restaurants.''

Omond also noted that even though the 12th World Gourmet Festival will feature two chefs with Michelin stars and three chefs who have worked at Michelin-starred restaurants, the event is not about the star-studded celebrity chefs but about offering diners a wonderful culinary experience, accompanied by fine wines, that aren't limited to a certain style of food or cuisine.

''Our concept is to always bring in new chefs and give people the chance to see them cook before they become famous chefs. But over the last couple of years, with the Michelin Guide becoming more well-known in Asia, Bangkok diners are more informed and they want to see established chefs. So we are lucky enough that some of the Michelin-starred chefs are giving us their time to join this event.''

According to Omond, it wasn't too difficult to invite the distinguished chefs to come to the Land of Smiles.

''Thailand is already famous for being a culinary destination. To overseas chefs, Thailand is quite special because we have a wide variety of exotic ingredients and unique cooking techniques. Every year, the participating chefs are very excited to come here and learn more about Thai food. Many of them like to visit the hotel's Thai restaurant, too, to watch and enjoy our Thai chefs at work.''

A guest chef from the UK in 2009, Anthony Demetre, returns to this year's WGF, who says he has fallen in love with Thailand. ''Chef Demetere really wants to see more of Thailand. His session was very popular last time, so we are glad to have him back,'' Omond said.

Among Four Seasons' properties around the world, the Bangkok hotel is reported to have the largest and busiest food and beverage operations. A unique event for Bangkok, the World Gourmet Festival is now an event set in stone and is officially listed on the Tourism Authority of Thailand's calendar.

''This is a very special occasion that can hardly be found anywhere else in the world. Although we do this annually, each year is distinctive in and of itself. Each offers a great opportunity for all diners in Bangkok to enjoy top-class cuisine without having to spend a lot of money travelling across the globe to eat at world-famous restaurants,'' the director concluded.

Call 02-126-8866 or e-mail reservations.thailand@fourseasons.com. Individual dinner tickets may also be booked through wgf.bangkok@fourseasons.com.

EIGHTCELEBRATEDCHEFSFROMAROUNDTHEWORLD

Adriano Cavagnini

This executive chef at Four Seasons Hotel London on Park Lane will be showcasing the cuisine of the hotel's signature restaurant, Amaranto, that focuses on the finest-quality seasonal Italian fare.

Chef Cavagnini joined Amaranto after a seven-year tenure as executive chef at the Hotel Eden in Rome, during which the hotel's La Terrazza restaurant earned a Michelin star. He began his career working in London at the Hyde Park Hotel, and then spent several years working in Brazil and Argentina, before returning to Europe to further his career in Mediterranean and classical Italian cuisine.

Anthony Demetre

Back by popular demand, Anthony Demetre will showcase various dishes from his Michelin-starred restaurant, Wild Honey.

Chef Demetre opened his first restaurant _ Arbutus _ in London's Soho, together with business partner, Will Smith, in 2006, which immediately won many prestigious awards, including a Michelin star in 2007. While his second restaurant, Wild Honey, opened in Mayfair mid-2007, received the prestigious star the following year.

In September 2010, Demetre opened his third restaurant _ Les Deux Salons _ a classic French brasserie located in Covent Garden, which has received numerous accolades from critics since its inception.

David Lee

David Lee is the third generation in a family line of chefs.

Born in Britain, he began his apprenticeship in the village of Hertfordshire, where game meats and local produce were in abundance. Later he worked under the famed Anton Mosimann, before moving to Canada, where with his restaurant _ Splendido _ he returned to his culinary roots, sourcing his ingredients directly from Canadian farmers.

In 2008, having sold Splendido, Lee opened Nota Bene in downtown Toronto, where he continues to showcase the best of Canadian cuisine.

An Argentinian chef, restaurateur, author and TV host, Dolli Irigoyen is one of the best-known celebrity chefs in Latin America.

Her most recent book series, consisting of eight volumes, each with its own DVD, received the Gourmand World Cook Award for Best 2009 World Bookazine. Irigoyen has been a special guest and judge at many international competitions, and has twice been president of the prestigious Bocuse D'Or.

She is also the owner of Espacio Dolli restaurant in Palermo, Buenos Aires, where she works with a team of young chefs to develop creative new concepts.

Guido Haverkock

Guido Haverkock is the executive chef at I Portici Hotel, situated in the beautiful old city centre of Bologna, Italy. The hotel's small and exclusive restaurant, which seats just 30 guests, was awarded its first Michelin star in 2009.

Previously, chef Haverkock was the executive chef at Castello Banfi (opened in 2000), located in the Tuscan hilltop town of Montalcino, which was awarded its first Michelin star the following year. Haverkock is also a professional sommelier, having gained his certification in 2006.

Hari Nayak

Accomplished chef, restaurateur and author, Hari Nayak says it is a common misconception that the preparation for Indian food must be complex. Indian cuisine can, according to him, should be prepared in a simple manner, with all the modern trappings, that appeals to the household cook but at the same time produces an authentic Indian experience. Chef Nayak's signature cooking style is featured in his best-selling cookbook, Modern Indian Cooking, while his new book _ My Indian Kitchen _ is filled with recipes for preparing Indian meals without fear or fuss.

Ivo Adam

Ivo Adam is a chef, ptissier and the manager of Ristorante Seven in Ascona, Switzerland. His youth and freshness as the culinary head of the Seven Group have made him a figurehead of the Swiss gastronomy scene.

Adam is well-known on television and for developing recipes published in his books. He is also the youngest member ever to be appointed to the Swiss Culinary National Team, and has won numerous national and international awards. The Ristorante Seven cuisine is experimental, regional and seasonal, as well as rich in flavour, and was recently awarded a Michelin.

Kazumi Sawada

Formerly the executive chef at Banreki Ryukodo in Tokyo, which was awarded a Michelin star in 2008, Kazumi Sawada will be heading Huko, in the soon-to-open Four Seasons Hotel Guangzhou.

Chef Sawada's inspiration springs from the Japanese love of the changing seasons, rooted in Japanese spirituality and aesthetics, that enrich Japan's culinary traditions. Brought up in the southern Japanese city of Kyoto, Sawada blends his traditional skills with sophisticated urban touches to create dishes that are modern and endlessly creative. Chef Sawada returns to the World Gourmet Festival after a two-year hiatus, having represented Banreki Ryukodo in 2009.

The 12th Annual World Gourmet Festival

Mon, Sept 5:

- Showcase lunch by chef Anthony Cavagnini and chef Guido Haverkock, at the Lobby Lounge (1,500 baht)

- Dinner by chef Adriano Cavagnini, at Biscotti (5,700 baht)

- Dinner by chef Anthony Demetre, at Madison (5,700 baht)

- Dinner by chef Hari Nayak, at Spice Market (5,700 baht)

Tues, Sept 6:

- Showcase lunch by chef Andriano Cavagnini and chef Hari Nayak, at the Lobby Lounge (1,500 baht)

- Dinner by chef Adriano Cavagnini, at Biscotti (5,700 baht)

- Dinner by chef Anthony Demetre, at Madison (5,700 baht)

- Dinner by chef Hari Nayak, at Spice Market (5,700 baht)

Wed, Sept 7:

- Showcase lunch by chef Ivo Adam and chef David Lee, at the Lobby Lounge (1,500 baht)

- Dinner by chef Kazumi Sawada, at Shintaro (5,700 baht)

- Dinner by chef Guido Haverkock, at Biscotti (5,700 baht)

Thur, Sept 8:

- Showcase lunch by chef Kazumi Sawada and Dolli Irigoyen, at the Lobby Lounge (1,500 baht)

- Wine tasting by Pio Cesare (3,000 baht)

- Dinner by chef Kazumi Sawada, at Shintaro (5,700 baht)

- Dinner by chef Guido Haverkock, at Biscotti (5,700 baht)

Fri, Sept 9:

- Afternoon Tea in Five Senses by Dilmah Tea, at the Lobby Lounge (1,050 baht)

- Wine tasting and masterclass by Jonathan Maltus (3,000 baht)

- Dinner by chef Ivo Adam, at Biscotti (5,700 baht)

- Dinner by Dolli Irigoyen, at Madison (5,700 baht)

- Dinner by chef David Lee, at Spice Market (5,700 baht)

Sat, Sept 10:

- Afternoon Tea in Five Senses by Dilmah Tea, at the Lobby Lounge (1,050 baht)

- Dinner by chef Ivo Adam, at Biscotti (5,700 baht)

- Dinner by Dolli Irigoyen, at Madison (5,700 baht)

- Dinner by chef David Lee, at Spice Market (5,700 baht)

Sun, Sept 11:

- Showcase brunch, at Madison, Aqua, and Spice Market (2,750 baht)

- Afternoon Tea in Five Senses by Dilmah Tea, at the Lobby Lounge (1,050 baht)