Executive Chef and Director of Culinary and F&B Services
 | 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
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
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. 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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