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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