The Chef

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The Chef

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Our Chef

Chef Nutthapol Pavapaiboon

WORK EXPERIENCES

• 2 Years as a Pre-Professor of Advanced Food and Beverage Industry at Conrad N. Hilton Hotel at University of Houston, Texas

• Selected as Young Executive Chef in The Taste of NFL Superbowl 2003

• Food and Beverage Director at Hilton Hotel, Downtown, Texas 2005

• Food and Beverage Opening Team at Centara Grand, Central World 2006

• Owner of Treecreeper Restaurant, Saladeang Soil and 50/50 Restaurant, Thonglor

• Co-Founder of Scrambler Burger Project

• Currently Consultant for Eric Kayser & Kobori Japanese Restaurant Group

EDUCATIONAL BACKGROUND

• Graduated from Hotel and Restaurant Management, Conrad N. Hilton Hotel at University of Houston, Texas

• Board of Academic at The Culinary Institute of America

Our Chef

Chef Natawoot Thammaphan

WORK EXPERIENCES

• Wang Hinghoi (Bangkok, Thailand) – The Head Chef in-charge of Menu creation, development and artistic plating.

• Kafe Yen (San Diego, California) – Head Chef and Restaurant Owner in-charge of menu development and cooking.

• Kafe Yen (Manila, Philippines) Head Chef, memu development and management.

• Manna Café (Manila, Philippines) – Conceptualized and created the full menu that specializes in American Comfort food and pastry shop.

• Street Shack (Manila, Philippines) – Conceptualized and created the full menu that specializes in Mexicali Cuisine.

• Frazz Restaurant & Bar (Manila, Philippines) – Conceptualized and created the full menu that specializes in Filipino Caribbean Cuisine.

EDUCATIONAL BACKGROUND

• Graduated from Culinary Institute of America (Napa Valley, California)

• More than 15 years experience – Specializing in Chef de cuisine.

• Extensive experience in end-to-end Restaurant development, menu creation and management.

Our Chef

Chef Natawoot Thammaphan

WORK EXPERIENCES

• Wang Hinghoi (Bangkok, Thailand) – The Head Chef in-charge of Menu creation, development and artistic plating.

• Kafe Yen (San Diego, California) – Head Chef and Restaurant Owner in-charge of menu development and cooking.

• Kafe Yen (Manila, Philippines) Head Chef, memu development and management.

• Manna Café (Manila, Philippines) – Conceptualized and created the full menu that specializes in American Comfort food and pastry shop.

• Street Shack (Manila, Philippines) – Conceptualized and created the full menu that specializes in Mexicali Cuisine.

• Frazz Restaurant & Bar (Manila, Philippines) – Conceptualized and created the full menu that specializes in Filipino Caribbean Cuisine.

EDUCATIONAL BACKGROUND

• Graduated from Culinary Institute of America (Napa Valley, California)

• More than 15 years experience – Specializing in Chef de cuisine.

• Extensive experience in end-to-end Restaurant development, menu creation and management.

Our Chef

Chef Suwijuk Kaewsirimongkol

WORK EXPERIENCES

• Wanghinghoi (Bangkok, Thailand) Head Chef, Top level with Thai Cuisine

• Touche Hombre (Bangkok, Thailand) Head Chef

• Kiridara Hotel Executive Chef (Luang Prabang, Lao PDR) responsible as FB Manager

• Mango Tree and Mango Tree Bistro (Pre-Opening) Bangkok, Thailand as Executive Chef (Corporate

Chefs) R&D Experienced

• The Okura Prestige Garde Manger (Bangkok, Thailand) (Sous Chef)

• Pullman Bangkok King Power Cook (Bangkok, Thailand) Demi – Chef de Partie

• Four Season Hotel Cook (Bangkok, Thailand) (Commis I)

EDUCATIONAL BACKGROUND

• Graduated from International Tourism and Hotel Industry Management School (I-TIM) Bangkok, Thailand.

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