Martin Blunos, Executive Chef at Blunos, Eastin Grand Hotel Sathorn Bangkok
What does it take to be a great chef?
Patience. You mature into it.
Keep it simple. Life’s too short.
Utensil you can’t do without
Hands. They can do so much.
Boiled eggs and soldiers as a breakfast or a dessert. Add extras to the eggs like mango, sugar and chocolate.
Mum, I suppose. But also Anton Mosimann, chef at the Dorchester in London, whose book persuaded me to go to Switzerland.
Biggest culinary myth
Souffle. It’s not difficult. Just get the temperature right. Same with Yorkshire pudding.
Best meal you’ve ever had
Veal sweetbreads and raspberry dessert at L’Ortolan, with my ex-wife.
Best kitchen lesson
As a youngster being told “you look but don’t see; listen but you don’t hear.” In other words – pay attention.
Most difficult ingredient
Potato. Everybody says they’re easy, but they’re not. When you get it right, like roast potatoes in beef dripping, they’re amazing.
If you weren’t a chef, what would you be?
A musician, like my son. Cooking is like music – you have to smile on stage whether it’s a bad day or not.
Music you listen to while cooking
My son’s stuff, especially his band “Swimming Girls’.
A stand-alone restaurant in my name.
Greatest achievement to date
Cooking for Queen Elizabeth and Prince Philip.
Best TV chef
Keith Floyd. A real character and responsible for the popularity of TV cooking shows.
Is Gordon Ramsay a good or bad example
He’s a nice guy. He’s created a certain TV persona, but he’s not like that.
Good or bad temper in the kitchen
Much better than before. You get more out of people if you give them a hug.
Favorite Bangkok restaurant
Suhring, probably because of my Eastern European background. I also like MK.
How do people remember you
My hair and moustache.
Thoughts on Michelin
I’m biased because had two restaurants and each had two stars. Once you’re in the club, your mindset is different. Some of the winners in Bangkok are already well known and don’t need promoting.
Chef in focus: Martin Blunos
WITH his blond ponytail and walrus moustache, Martin Blunos is a chef with a difference. Born and brought up near Bath in the UK, Martin’s love of cooking comes from his Latvian mother and his family’s Russian relatives. Martin ran his restaurant with rooms, Restaurant Lettonie, in Bristol and later in Bath for many years and both restaurants earned two Michelin stars.
Much in demand for his witty and entertaining cooking demonstrations, Martin has also been a columnist for several publications and brand ambassador for many major products. He’s appeared on TV in Iron Chef UK, Saturday Kitchen with James Martin and Taste the Nation. And he was chosen to cook for Queen Elizabeth during her Jubilee year.
In his spare time, Martin is a passionate Bristol City FC fan and a born-again ‘roadie’ to his son’s successful rock group.
Eastin Grand Hotel Sathorn Bangkok. 33/1 South Sathon Road, Yannawa, Sathon, Bangkok 10120. 02 651 7600. www.eastinhotelsresidences.com