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Meet the Chef: Mr Phatthun Tiensuksai- Executive Chef

26/9/2019

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Chef in focus
Chef Phatthun Tiensuksai
Executive Chef, Good Thingz Happen Lifestyle Café (GTH) Chef Bozo-Phatthun Tiensuksai has passion a fusion of Thai, Italian and Japanese food. As a background on Home Economics, Major in Foods and Nutrition, he loves to create concept of food. His happiness is to make people enjoy and feel happy when eating this menu. Before joining GTH, Chef worked at Commis II, ZUMA, and also SOD-AROI restaurant. Good Thingz Happen Lifestyle Café (GTH) located on Ngamwongwan 47, sub-soi 39 behind Dhurakij Bundit University.
 
Opening Hours: Mon-Fri 9am - 9pm / Sat-Sun 8am - 9pm.
For table reservation please call: 062-226-5591, 02-069-9355.
Why cooking as a career?
I like art and eating. Every time that I have a chance to cook it’s like making an art work so I'm happy and enjoy doing it.
Two biggest influences on your career?
First one is happiness and satisfaction of people who have eaten my food. The second is the requirement of different customers.
Best early kitchen experience?
There was one day when the restaurant was full and several of my colleagues were absent through illness, so I had so many other things to do. Normally everybody has their own station but on that day everyone switched positions. We looked at each other and instantly understood what to do, and how to help out. At the end of that day I truly understood the word TEAM!!
Best meal you’ve ever had?
Instant noodles by my mother. Every time I’m at home, I lie on her lap and tell her tell her: “I want to eat instant noodles with little water and three eggs.” I think many people feel like me – Mum cooks it’s always delicious.
What’s your signature dish?
Grill pork rib burger, homemade bun burger, Pork ribs
 that have a specific preparation - marinade the sauce for 24 hours, sous-vide for another 24 hours, and then pull off the bones.Finally put it on the grill and apply the sauce over and over again. Eat with crispy bacon, cheese and fried egg (this is not on sale yet – be patient.)
Favorite cookbook?
My favorite cookbook is the restaurant recipes that I have created, so I get to see the kids and the junior staff doing the same as we do. It makes me very proud.
Most difficult ingredient to cook with?
There is no difficult ingredient
What’s tastier – Italian, Indian or Thai rice?

I think they’re all delicious, but my personal choice is Thai.
How do you keep in touch with latest food trends?
Mostly from social media like Facebook, Instagram and TV shows.
Famous people you’ve cooked for?
Her Royal Highness Princess Bajrakitiyabha Narendiradebyavati and other members of the Royal Family, and the King of Bhutan.
Most influential chef?
The person who taught me how to use a knife, Mr Supreecha Tansing (Chef Kai) He is the Head Chef at Sathorn Vista, Bangkok-Marriott Executive Apartments.
What’s your favorite dish to cook for yourself?
An omelette with rice
Favorite dish cooked by someone else?
Chinese oyster omelette by Chai Phochana.
Which restaurant above all others would you like to work for?
Jiro Shushi Chuo in Tokyo.
If you weren’t a chef, what would you be?
I would like to encourage speakers or writers.
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Meet theChef- Mr. Sandro Aguilera-Executive Chef

20/8/2019

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why cooking as a career?
cooking everyone can…. At Home …! but if you already make decision that is what you like.. you have to be clear that this profession will take you away from many moment important I’m your life …but will give you other memorable ones…do it .. two biggest influences on you career?
Can name three?
My family –the sea –the land
Best early kitchen experience?
Working in a farm rural hotel house in the Catalan Pyrenees ..
Worst kitchen experience?
When I was trainee it’s still in my memories, but it’s just one of the steps on your career to get here….
Best meal you’ve ever had?
Many, but the best one … Caldoso rice of Lobster Palma de Mallorca

what’s your cooking philosophy?
Use products with pedigree or cook another product without , but with a lot of passion… your can see the end …fantastic….
what’s is your signature dish?
Denia Red Prawn PIL-PIL.. original way
Favorite cookbook?
Mugaritz Natural Science of Cooking
Most difficult ingredient to cook with?
Octopus
How do you keep in touch with latest food friend?
Book , travels , chefs friends
Have your ever created an entirely new dish?
All the time we do something new , for that we are here , but create with passion …
■ Mr. Sandro Aguilera as Executive Chef – Hotel, Centara Grand at CentralWorld
Chef Sandro is a Spanish national and has over 25 years of experience in the kitchen field and has worked with leading hotels such as Relais & Châteaux Hôtel de la Plage Sainte-Anne La Palud, Brittany, France. Hotel Arts by Ritz Carlton Barcelona, Spain. Restaurant Comerç24. 1 Star Michelin Barcelona Spain. And Restaurant Estany Clar 1 Star Michelin Cercs Berga, Barcelona, Spain. Prior to joining Centara Grand & Bangkok Convention Centre at CentralWorld, he was Executive Chef at Centara Grand Beach Resort Samui.
 
Centara Grand & Bangkok Convention Centre at CentralWorld 999/99 Rama 1 Road, Pathumwan, Bangkok 10330 Tel 02-100-1234 E-mail: cgcw@chr.co.th
Greatest achievement to date?
My experience
Famous people you’ve cooked for.
No many famous people but many gastronomy influent people
utensils you can’t do without?
My notebook and Knives
Music you listen to while cooking?
At the hotel none , but when I cook at Home listen electronic
Best advice you’ve ever received?
Give a lot thanks to the Pacha mama (earth)
What’s your favorite dish to cook for yourself?
The best tomatoes from Montserrat Cataluña , with Bonito del Norte ( white tuna ) and EVOO
If you were’t a chef what would you be?
Pastry chef or veterinary
What’s next for you?
Using cooking to achieve a more sustainable, healthy , and just society
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New on the scene OF AUGUST

9/8/2019

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Hot new restaurants, bars & cafés in Bangkok
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Glamorous Landmark Dining
The House on Sathorn announces the opening of Paii, a new restaurant presenting the best of local and imported seafood in a menu bursting with flavour.

Highlights include the local Giant River Prawn Choo Chee, Flambéed French Razor Clams, Stuffed French Turbot, and Giant Crab Fried Rice, made with organic jasmine rice from Nakhon Pathom. Paii offers indoor and outdoor dining and is open daily for lunch and dinner from 12pm to 12am.
Tel: 02 344 4025
www.thehouseonsathorn.com/paii
A Healthy Leisure Space
THE CLOUD on 3rd Floor Siam Paragon consists of two zones: Sansiri Gallery - using technology and design to present key innovations for healthy living; and The Coffee Club - offering a wholesome selection of drinks and dishes in Feel Good menus. As an epicentre of community wellbeing, it’s perfect for cosmopolites to socialise with friends, dine with colleagues or explore new ideas.
Open: Sansiri Gallery 11am – 8pm, and The Coffee Club 10am – 10pm.
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New on the scene- Hot new restaurants in Bangkok

14/6/2019

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Traditional Bak Kut Teh 

Old Street Bak Kut Teh today announced the opening of its first outlet in Thailand. at 1st floor, Zone C, MBK Center. Its signature dishes include the traditional favourite Bak Kut Teh, or Dried Bak Kut Teh, Braised Pig’s Trotters in special sauce. The soup, a key component, retains natural collagen for health benefits; the dough fritters are fried on a demand. All dishes are MSG-free.
 
www.oldstreetbakkutteh.com
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Ketogenic Club No Sugar 

Club No Sugar in Yannawa is a one-stop restaurant, café, garden and supermarket in Yannawa offering Ketogenic Diet Foods and other cuisines such as Thai, Chinese, and European as well as fresh bakery, with an upstairs for group meetings, wedding ceremonies or workshops.
 
The Ketogenic Diet is a popular trend nowadays, suitable for people who want to control sugar & flour levels for their health without affecting the good taste of food. Open daily from 8.30am to 10pm.
 
Tel: 063 146 8224
Facebook : club no sugar

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Meet the Chef: Cristina Tejeda

12/6/2019

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It’s a man’s world out there in Bangkok’s top kitchens but tiny but tough Spanish chef Cristina Tejeda who worked for the Queen of England is keen to make her mark at Savelberg
 
As the recently appointed Head Chef at Michelin-starred Savelberg, Cristina Tejeda is one of a tiny band of female chefs running top-of-the line restaurants in Bangkok. Born in Venezuela to an Italian mother and Venezuelan father, Cristina moved to Barcelona, Spain, when she was 10 years old.For someone now aged just 33, Cristina has an amazing track record, having worked as Royal Sous Chef at Buck­ingham Palace in London, where she cooked for Queen Elizabeth and the Royal Family for three years and even joined the royal entourage at their various country retreats like Sandringham, and also as Junior Sous Chef at the famous L’Atelier de Joël Robuchon in London. Additionally, Cristina was Head Chef at Spoonik Restaurant in Barcelona, before moving to Thailand. Earlier, she was Chef de Partie at Pizarro Restaurant, London.

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New on the scene -Hot new restaurants,bars & cafés in Bangkok

31/5/2019

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The Power of Aromatherapy

ORGANIKA believes in the extraordinary power of aroma and creates signature scents that relax and restore balance to the body and soul, serving as stressreducing and therapeutic elements for treating symptoms such as fatigue, insomnia or even headaches or sinus problems. Organika’s hand-picked top quality ingredients from around the world are free from toxins and contaminated chemical residues or any other contents that will cause harm to you.
ORGANIKA Riviere, M Floor, Takashimaya, ICONSIAM
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Exquisite Convenient Coffee

CPS CHAPS welcomes CPS Coffee, created as a smart décor coffee bar adjacent to any CPS CHAPS shopping haven. The latest CPS Coffee is at Terminal 21, adding to branches at Central World and ICONSIAM. The coffee is ground from specially selected beans, blended and houseroasted.
 
The menu also includes dark cocoa with Thai tea, cold brew chai or green tea and tasty sweet and savoury snacks. CPS Coffee at Terminal 21 opens from 7am to 10pm.

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Meet the Chef: Jakub Mares- Executive Chef

24/5/2019

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Why cooking as a career?
It was my first and only choice from childhood. As a third generation of chefs in my family, it was an easy decision.
Two biggest influences on your career?
My father as a chef and the first big chef I worked with, Vito Mollica, at Four Seasons Prague. It was one of my first jobs after the army. A great experience that opened my eyes within the culinary industry.
Best early kitchen experience?
Apprentice studies at Grandhotel Pupp which has a heritage dating back to 1701. It was a great experience at the beginning of my journey.
Worst kitchen experience?
There are good and bad situations in any kitchen on a daily basis. I don’t keep a record of the bad ones. I move forward, learn from each situation and try to avoid repeating any bad situation again.
Best meal you’ve ever had?
I appreciate any fresh meal prepared with care and love. This can be from a Michelin star chef or a street vendor.
What is your cooking philosophy?
Take the best possible ingredients and prepare them with respect and harmony.
What’s your signature dish?
Technically, I consider any dish I prepare as my signature dish.
Favorite cookbook?
French Laundry by Thomas Keller is a classic.
Most difficult ingredient to cook with?
Any new ingredient used for the first time.

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New on the scene of april

29/4/2019

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Shanghai Mafia style speakeasy
A hidden speakeasy cocktail bar, Honest Mistake, has opened in Aqua Ari - Saphan Kwai. With Chinese and Western design influences from the 1940s and 1950s, and the décor of Shanghai Mafia/pawn shops/ gambling dens, Honest Mistake offers 10 signature cocktails and attractions which include Mahjong table, gambling games without money, a CCTV corner, a Chinese paddle as a prop and a pawn shop entrance.
Facebook: ​https://www.facebook.com/HonestMistakeBar/
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‘Home Away from Home’
D’ARK is opening at Iconsiam as a “Home away from Home”, a hang-out place for family and friends who want to enjoy a meal or just a great coffee together. Located in the Veranda zone, D’ARK offers a cosy mixology bar on G Floor, and a specialty coffee and whisky bar on M Floor, both offering amazing views over the river, and the daily music and light show, and a Josper charcoal oven.
Facebook: ​https://www.facebook.com/darkbkk/

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Meet the Chef: Danilo Aiassa -Executive Chef

22/4/2019

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Danilo Aiassa. Chef at Attico Italian restaurant, Radisson Blu Bangkok
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Born in Carmagnola, Italy, Danilo has extensive experience in Thailand, having worked as Executive Chef at Appia Italian restaurant in Bangkok, and Chef and Owner of L’Ulivo restaurant Bangkok, Italian Chef at Biscotti Restaurant, Four Seasons Bangkok and Chef at Ciao, Mandarin Oriental Bangkok.
 
He’s also worked at San Domenico Imola (Bo) Italy, Hotel George V in Paris, Au Croccodile in Strasbourg, Hotel Mandarin Oriental Jakarta, and Hotel Mandarin Oriental Hong Kong
 
For more information, email brewski.bangkok.blu@radisson.com or call +66(0) 2 302 3333. 
Why cooking as a career?
I love to cook and I love to eat.

Two biggest influences on your career?
My grandmother and Gianluigi Morini, patron two stars Michelin chef.

Best early kitchen experience?
My first time in the kitchen aged 15.

Worst kitchen experience?
Cooking at home.

Best meal you’ve ever had?
Every time I try create something new.

What’s your cooking philosophy?
Keep it simple and make sure it tastes good.

What’s your signature dish?
Homemade pasta.

Favorite cookbook?
Traditional recipes.

​Most difficult ingredient to cook with? 
Ice - you can’t cook it.

​
How do you keep in touch with latest food trends? 
Remember everything – and keep it in mind.
Greatest achievement to date? 
Always in a good mood when cooking.
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Famous people you’ve cooked for. 
Barbara Streisand, Robert De Niro, George W. Bush, Giovanni Agnelli.
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Who would you like to cook for? 
My wife and daughter, which I always do anyway.

Utensils you can’t do without? 
Sharp knife.

Most influential chef? 
Valentino Mercatiilli, San Domenico. Imola, Italy.

Music you listen to while cooking? 
I don’t listen to music - I listen to the sound of the frying pan!

Best advice you’ve ever received? 
Lose weight.

What’s your favorite dish to cook for yourself? 
Bruschetta with fresh tomatoes.

Favorite dish cooked by someone else? 
Spaghetti al Pomodoro and basil.
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What is next for you? 
Have a nice glass of Barolo wine with beef stew.
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Meet the Chef : Morten Bojstrup Nielsen- Executive Chef

25/3/2019

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Why cooking as a career?
I love working in the industry. I have always been amazed how flavors come out when butting them together. Add herbs and spices to a pot of boiling water and you have an amazing soup.
Two biggest influences on your career?
One would be my Mom, having seen her in our home kitchen when I grew up. Also my very good friend Carsten Kyster whom I still thing is one of the most creative chefs I have worked with, his food is incredible.
Best early kitchen experience?
Coming straight out of cooking school and working in a small kitchen in Copenhagen, didn’t see the light of the day but I loved it.
Worst kitchen experience?
I’m very emotional when I cook, so when someone doesn’t like what we are doing it gets to me.
Best meal you’ve ever had?
I probably have had better meals but I would say Christmas dinner at home, my Mom would do roasted turkey with gravy, sugar glazed potatoes and pickles. Rice pudding and cherry sauce for dessert.
What’s your cooking philosophy?
Quality ingredients, fun in the kitchen. Work with your team and they will go the extra mile with you.
What’s your signature dish?
On our menu we have a dry aged beef tartare, 45-60 days aged beef with cured egg yolk on toast. It has great flavors of the dry aging.
Favorite cookbook?
Lots of favorite but I think David Thompsons Thai food is outstanding

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