This research is aimed to 1) Promote tourism product and service in restaurant business
with gastronomy: A case study of Medium Rare restaurants, Chiang Mai. The research objectives
are; 1) to develop corporation networks between scientist, tourism developer, chef and packaging
designer to develop food innovation. 2) To develop menus that can extract nutrition from young
rice leaves, to create functional and healthy food using scientific tools in cooking process, and 3)
To enhance products and service level in the restaurant business in Chiang Mai area.
The result of research on the development of cooperation networks between scientist,
tourism developer, chef and packaging designer to design food innovation, is resulted in Basic
Cookery training course as an educational platform to create innovative agricultural product by
creating innovative recipe from young rice leaves, aroma rice powder and chlorophyll water from
rice leaves. This is in order to increase the antioxidant capacity in food recipes for the elderly,
patient and customers who want to understand new dining experience. The result of the research
shows that the recipes have high level of nutrient and antioxidant capacity. Medium Rare
restaurant can presented the recipes in set menu decoration with environmentally friendly
packaging design, as an antioxidant menu, anti-aging and health promoting food, and to create
value for restaurants as high quality product and service to deliver to consumers.