■ With the influence and experience from various international culinary competitions, I believe that in order to achieve good results as a chef a knowledge of culinary fundamentals is very important. No matter how high you build the building, without the strong foundations the building would not last long.
COAL Bistro and Bar
Tuesday - Sunday Lunch 11.00 - 14.00 / Dinner 17.00 - 22.00, 02-408-8225 / 084-435-4433, IG : coal.bkk /
FB : coal.bkk
Location: 26 Ratchaphruek Rd. Khwaeng Bang Chueak Nang Khet Taling Chan BKK 10170
Chef de Cuisine - Co Founder
Why cooking as a career?
Because my family has always cooked ever since I was a child and I always helped them. That’s why I started to like cooking.
Biggest influence on your career?
Nowadays there are a lot of chemicals in the food we consume so my mindset was to open a restaurant that’s clean and healthy for everyone.
Best early kitchen experience?
When I joined a cooking competition because I got to meet new friends and got to see a variety of ideas.
Worst kitchen experience?
When I tried my best but it still wasn’t good enough and I got criticized by the head chef.
Best meal you’ve ever had?
Whenever I eat together with loved ones.
What’s your cooking philosophy?
All ingredients have their own unique qualities. Don’t underestimate them.
What’s your signature dish?
The Science of Cooking.
Most difficult ingredient to cook with?
How do you keep in touch with latest food trends?
Social media is the fastest way to keep up with the trends.
Greatest achievement to date?
Being the top scorer in a food
Famous people you’ve cooked for.
Chef Willment Leong.
Who do you like to cook for?
Utensils you can’t do without?
Most influential chef?
Chef Willment Leong.
Music you listen to while cooking?
Best advice you’ve ever received?
You should open your own restaurant.
What’s your favorite dish to cook for yourself?
Favorite dish cooked by someone else?
Hainan chicken rice.
Which restaurant above all others would you like to work for?
None. I like to be my own boss
If you weren’t a chef, what would you be?
What’s next for you?
Open next branch of my restaurant.