Co-Founder/Executive Chef of Bangkok Supper Club

I always look for a good attitude before skill when hiring. Skills can be taught, but attitude can’t – it’s what makes someone grow in the kitchen.

Creativity is essential for developing new dishes, but so is strong management. As a chef, I’m not just cooking – I’m leading a team, training others, and overseeing many moving parts. Balancing both sides is key.

Traveling has always been a big source of inspiration for me. I love discovering new ingredients, meeting people, and exploring different markets – especially back home in Thailand. Even a simple trip can spark an idea for a new dish.

I work out regularly and do flower arrangements on my days off – it’s like my therapy. I go to the flower market early in the morning and then come to the restaurant alone to arrange the flowers. It’s very calming and helps me reset.

We’re always working on something new – whether it’s new menu items, events, or creative projects. I want the team to feel excited and challenged, not stuck doing the same thing every day. Our recent chef’s counter menu and fall tasting menu series launches have been great ways to keep everyone engaged and inspired.

I knew this profession was for me from a very early age. When I was in grade 10, I joined a cooking competition that was meant for graduate students, but I was still in high school. I got to team up with someone already in culinary school, and that experience completely changed me. Later, when I walked into culinary school for the first time and smelled fresh Italian basil in the kitchen – the warmth, the light – it hit me that this was what I wanted to do for the rest of my life.

Moving to New York City was definitely a career-changing moment for me. I never originally planned to own a restaurant, but when I met Jenn Saesure (co-founder of 55 Hospitality) and she asked me to open one together, everything changed. Seeing her success with Fish Cheeks and knowing how much I love New York – my favorite city – made me realize that if I was going to do it, I wanted to do it with the right partner and in the right way.

I believe diversity opens the door to a wider pool of talent. We don’t look at nationality or background – we look for people with a great attitude and the skills to match. Whether you’re Thai or from anywhere else, if you have the right energy and mindset, you belong on the team. Inclusivity makes the restaurant stronger and the environment more creative.

For me, excelling in this industry is about building a family. Watching my team grow – personally and professionally – motivates me to keep pushing forward. When they grow, I grow too. That sense of shared progress inspires me to keep creating new dishes and finding ways to make the restaurant exciting for everyone.

I always make sure everyone gets along and that new team members are a great fit. It’s not about being best friends – it’s about creating a respectful, supportive environment where no one feels taken advantage of. This industry is a team sport; if you can’t work well with others, you can’t bring that kind of energy into the kitchen. I try to maintain a stress-free environment where people feel valued and can focus on doing their best work. When that balance exists, people stay for a long time – and that’s something I’m proud of.