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Meet the Chef: Andrew Brown

7/8/2018

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​Executive Chef and Director of Culinary and F&B Services
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Why cooking as a career?
My mum never really liked to cook, so as a teenager I started to cook the dinners at home and really got a feel for the satisfaction of producing a good meal

Two biggest influences on your career?
My first boss Ray Carter at the Sportsmans Arms in the Yorkshire Dales, who gave me my start and mentored me over the early years. Next is Adrian Brown, who has been my GM at a number of properties around the world and has always been very supportive

Best early kitchen experience
While I was still at catering college being selected to cook for HRH Princess Margaret

Worst kitchen experience?
There’s been many mishaps along the way, but those have all helped mould  me into the chef I am today, but so slipping on the kitchen floor and
dislocating my knee

Best meal you’ve ever had?
At the Waterside Inn at Bray back in the 80s when the Roux brothers were what we aspired to be

Biggest culinary myth?
That you should only turn steak once, unless you are going for the nice chargrill markings then you can turn the steak frequently, just never press it

What’s your cooking philosophy?
Keep it simple and let the ingredients shine
What’s your signature dish?
Fillet of beef with potato risotto, bean sprouts, mange tout and a ginger & beetroot jus

​Favorite cookbook?
More of a series of cookbooks called Art Culinaire, features some amazing chefs, very inspiring

Most difficult ingredient to cook with?
Fresh abalone, great flavours but so easy to overcook

How do you keep in touch with latest food trends?
Eat out at up and coming restaurants and scroll through various online sights

Have you ever created an entirely new dish?
Yes although these days I am not sure how entirely “new” dishes are. It was vanilla poached lobster tail with fresh and pickled garden vegetables and a cider fond Jacqueline

Greatest achievement to date?
Being awarded a chef’s hat in my first chef de cuisine role at Blakes restaurant in Adelaide. I am also immensely proud to be a part of the Bangkok Chef’s Charity since 2013 which raises funds for HRH Princess Maha Chakri Sirindhorn charities

​Famous people you’ve cooked for?
Queen Elizabeth, Princess Margaret, Princess Di, Prince Charles and of course HRH Princess Maha Chakri Sirindhorn
Utensils you can’t do without?
Hand held kitchen blender

Most influential chef?
Urs Inauen when I was at the Fleurieu restaurant in Adelaide. He has a great philosophy with food and life

Music you listen to while cooking?
In kitchens you get an eclectic mix of people so I am happy to listen to Meatloaf, Queen, Bob Marley, New Romantic style, Frank Sinatra

Best advice you’ve ever received?

The hospitality industry is a very small world, treat everyone with respect as you never know when your paths will cross again

Favorite dish cooked by someone else?

Slow cooked lamb leg topped with mash potato foam by Stefan Trepp, sounds so simple but the flavours
were amazing

If you weren’t a chef, what would you be?

In my dreams a professional golfer, but in the real world unusually for a chef I enjoy working with numbers
so maybe some form of accountant, or a teacher

What’s next for you?
I am really enjoying my new role looking after the kitchen and service side, it gives an opportunity to create one harmonious team, so to take that further into a similar cluster role

Chef in focus
For the past year UK-born Andrew Brown has been the Executive Chef and Director of Culinary and F&B Services of the Pullman Bangkok Grande Sukhumvit, responsible for a budget of 197 million baht and 116 employees. Previously he was Executive Chef at the Chatrium Hotel Riverside, Bangkok 2011 – 2017, and held the same position at Centara Grand Mirage Beach Resort, Pattaya, 2009-2011.
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He’s also worked at properties in the Maldives, Australia, Malaysia, China, and New Zealand.
Pullman Bangkok Grande Sukhumvit 30 Sukhumvit 21 (Asoke) Road Bangkok 10110– Thailand
T. 66 2 204 4020 – M. 6694 335 9555 – F. 66 2 204 4188
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