Chef in focus:
Chef Kiat is Thai with the 36-year-old, but he embraces a variation of European culinary sensibilities, especially Spanish and Italian food. He has honed his culinary skills at a number of lauded luxury hotels, and now, he is the young blood chef at Tapas Vino restaurant- a signature restaurant of Pullman Bangkok Grande Sukhumvit. Having worked extensively with European executive chefs in the past, including the Spanish native chef Pedro Carillo, chef Kiat has a wealth of knowledge when it comes to Spanish tapas. His experience at a restaurant in Macau has also equipped chef Kiat with a global perspective in the culinary world.
Is it necessary for a chef to be passionate about cooking or is being a chef is simple as merely following recipes?
It’s really necessary for a chef to be passionate about cooking. Unlike other typical jobs, you must have love for this profession. Because it will always bring good results.
Which cuisine is more challenging for you: Thai or Western?
For me Thai food is more difficult than Western food because Thai recipes are much more complex due to the variety of ingredients.
Is it possible to incorporate Thai herbs into western food?
There are so many western dishes that contain Thai herbs and ingredients in them. These dishes are delicious in their own distinctive ways.
Which chef inspires you the most?
Chef Lan from Iron Chef Thailand.
As a Thai chef working with foreign chefs, what kind of difficulties and differences do you have to overcome?
Culture. We must try to explain clearly and exchange with each other to make it successful.
What inspired you to become a chef?
Travelling abroad, meeting people and tasting different kinds of food. These things have inspired me to become a chef. I’m also very happy when I see people enjoy my creations. For me, that is another huge step towards success.