Chef Interviews

Martin Boetz, Cooks Shed (Sydney, Australia)

If you were to ask any Sydneysiders where the best Thai food was back in the days, Longrain restaurant was definitely high on the list and on everyone’s lips. Martin Boetz was executive chef and co-owner of Longrain Sydney for fourteen years and Longrain Melbourne for seven years. Everyone that had the opportunity to eat

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Prin Polsuk, Samrub Samrub Thai (Bangkok, Thailand)

Hailing from Chiang Mai, Prin Polsuk started late in his professional career working at the Mandarin Oriental’s, Sala Rim Naam. It was from there, he was approached by renowned Thai chef and expert, David Thompson to work at Nahm London which then became the first Thai restaurant in the world to receive one Michelin Star.

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Angus An, Maenam Restaurant (Vancouver, Canada)

Taiwanese born chef Angus An has always been surrounded by food from a young age. From being inspired by his parents to his grandmother. After graduating with a bachelor’s degree in Fine Arts, he leaped into pursuing cooking as a career, and applied to New York’s prestigious French Culinary Institute. From there, he completed an

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John Chantarasak, AngloThai (London, England)

Half British and Half Thai chef, John Chantarasak draws influences from both his heritage. Having spent time living and working in Bangkok, John returned to his British homeland in 2014 to work at the award winning Thai Restaurant, Som Saa where he became an instrumental member of the team. In 2018, John decided to leave

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Thitid “Ton” Tassanakajohn, Le Du Restaurant and Wine Bar/Baan Restaurant/Nusara (Bangkok, Thailand)

Chef Ton’s passion for cooking started from early memories of home cooked meals by his grandmother. After spending time in America and graduating from the Culinary Institute of America, Chef Ton clocked hours in some of New York’s prestigious restaurants including Eleven Madison Park, The Modern and Jean Georges. Returning to Bangkok, he opened up

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Dylan Jones, Bo.Lan/Err Rustic Thai (Bangkok, Thailand)

Australian born chef Dylan Jones grew up in the quiet state of Canberra and eventually moved to Melbourne where he completed his apprenticeship and developed his love for Asian food. After travelling around Thailand, Dylan eventually moved London to work under world renowned Thai chef and expert, David Thompson. It was here where Dylan met

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Ian Kittichai, Issaya Siamese Club (Bangkok, Thailand)

Hailing from Thailand, Ian’s earliest food memories was waking up at 3AM every morning to accompany his mother to the wet markets to select produce for her grocery shop. While Ian was at school, her mother would be busy preparing a dozen different curries and upon return, he would be pushing a food cart filled

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