The Chef
Meet our chef
Ready to serve the best experience on the plate for you.
The Chef
Meet our chef
Ready to serve the best experience on the plate for you.
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.
