Simon Supakijvorachai (Ding)

Simon Supakijvorachai, also known as Ding, has a diverse work experience spanning various roles and industries. Currently, they serve as the HQ Senior Marketing Manager at Gogolook since October 2022. Prior to that, they worked as the Lead Marketing Partnership for Thailand and Growth in New SEA Markets at Gogolook from April 2022 to September 2022.

In 2020, Ding was the Business Owner of Recode Bakes, showcasing their entrepreneurial skills. Simon also worked as the Digital Business Director (SEO Marketing) at Geekcon Valley from March 2021 to April 2022.

Ding's previous roles include Senior Brand Consultant at THG - Thonburi Healthcare Group from June 2019 to January 2020, where they provided brand expertise. Simon also served as the Global Brand Marketing Manager at Agoda from October 2018 to March 2019, leading brand consumer insight research and overseeing social media channels.

Furthermore, Ding has experience in the food industry, having worked as a Baker at Amantee - The Bakery from May 2018 to October 2018 and as an intern Gelato Maker at Dolci Voglie in August 2017.

Earlier in their career, Ding held strategic marketing roles at Central Group as the Marketing Director (GM Marketing) for Central Embassy from August 2016 to July 2017. Simon also worked as a Regional Account Director at MullenLowe Group from August 2013 to January 2016 and as a Regional Associate Account Director at Saatchi & Saatchi from May 2011 to June 2013. Overall, Ding's work experience showcases their expertise in marketing, branding, entrepreneurship, and the food industry.

Simon Supakijvorachai (Ding) started their education journey in 1992 at the NIST International School, where they obtained a High School Diploma in General Studies in 1999. Simon then pursued higher education at Suffolk University from 2001 to 2003, earning a Bachelor of Science (BS) degree in Advertising. In 2017, Simon attended the ICIF - Italian Culinary Institute for Foreigners, where they received a Diploma in Gelato. In 2018, they furthered their culinary expertise at Le Cordon Bleu Japan, acquiring a Diplôme in Boulangerie.