 |  |
Chef’s short description
Chef Pakpilai Chainman, Head Chef at Sirimahannop
Chef Pakpilai Chainman is the highly skilled chef, funny, friendly and easy-going. Chef Som (as she is better known) demonstrates the authentic charm and elegance of Thai culture and cuisine. Chef Som started out as Commis at Thien Dong, the Vietnamese restaurant at Dusit Thani. She was then appointed by the popular Ku De Ta restaurant in Bangkok, where she created the menu of contemporary Asian cuisine. Having moved into the hotel dining sector, she worked at some of Thailand’s most impressive international properties, including The St. Regis Bangkok and, more recently, Bangkok Marriott Marquis Queen’s Park. Now, still only 36, she brings her immense talent to Sirimahannop, which is docked on the banks on Bangkok’s “River of Kings”.
Chef Pakpilai Chainman, Head Chef at Sirimahannop
Chef Pakpilai Chainman is the highly skilled chef, funny, friendly and easy-going. Chef Som (as she is better known) demonstrates the authentic charm and elegance of Thai culture and cuisine. Chef Som started out as Commis at Thien Dong, the Vietnamese restaurant at Dusit Thani. She was then appointed by the popular Ku De Ta restaurant in Bangkok, where she created the menu of contemporary Asian cuisine. Having moved into the hotel dining sector, she worked at some of Thailand’s most impressive international properties, including The St. Regis Bangkok and, more recently, Bangkok Marriott Marquis Queen’s Park. Now, still only 36, she brings her immense talent to Sirimahannop, which is docked on the banks on Bangkok’s “River of Kings”.
Questions:
Full Name & Position
Pakpilai Chianman, Head Chef at Sirimahannop The Heritage
Why cooking as a career?
I want to cook as good as my mom and I want to cook for her just like she cooks for me.
Two biggest influences on your career?
My mother who I found to be a finest chef.
Secondly, Itthi Nitayaporn who is my role model and great teacher. He is very detail-oriented and supportive. He always inspire me to do something that I don’t dare to.
Best early kitchen experience?
Goji kitchen + Bar, though it’s not early but sure was a big lesson. On a busy day, we cooked breakfast for more than 2000 persons and buffet dinner for more than 500 persons.
Worst experience?
Honestly nothing. There is always some challenge working in the kitchen, but I always feel proud of myself when I get through them.
Best meal you’ve ever had?
Eating at this local Southern shack in Krabi with my best-friend. It was just simple and delicious. I believe good memories are always consist of good company & good food.
What’s your cooking philosophy?
I want to cook better every day. The world is moving and I need to move with it.
What’s your signature dish?
Green beef curry with my secret ingredients.
Favourite cookbook?
“150 recipes from Scandinavian”
Most difficult ingredient to cook with?
Game meat (อาหารป่า), it is popular in Scandinavian but I am not too familiar with it.
How do you keep in touch with the latest food trends?
I follow famous chefs on social media channels. To have open mind is the start.
Have you ever created an entirely new dish?
“Gulf of Thailand spicy eggplant curry” I have created my own curry paste recipe with herbs and spices. You can try this dish at Sirimahannop ;)
Greatest achievement to date?
Part of the opening team for Sirimahannop.
Who would you like to cook for?
My mother, as she always cook for me ever since I was little.
Utensils you can’t do without?
Can’t imagine cooking without a knife.
Music you listen to while cooking?
Alternative rock. It drives my energy
What’s your favorite dish to cook for yourself?
Something spicy!
Favorite dish cooked by someone else?
Tom Yum Goong, extra spicy please!!!
Which restaurant above all others would you like to work for?
Any restaurant with a unique concept of food. Stories behind each dish should be told.
If you weren’t a chef, what would you be?
Can’t imagine myself without a chef Jacket.
What’s next for you?
Cooking is still my next best thing.
Full Name & Position
Pakpilai Chianman, Head Chef at Sirimahannop The Heritage
Why cooking as a career?
I want to cook as good as my mom and I want to cook for her just like she cooks for me.
Two biggest influences on your career?
My mother who I found to be a finest chef.
Secondly, Itthi Nitayaporn who is my role model and great teacher. He is very detail-oriented and supportive. He always inspire me to do something that I don’t dare to.
Best early kitchen experience?
Goji kitchen + Bar, though it’s not early but sure was a big lesson. On a busy day, we cooked breakfast for more than 2000 persons and buffet dinner for more than 500 persons.
Worst experience?
Honestly nothing. There is always some challenge working in the kitchen, but I always feel proud of myself when I get through them.
Best meal you’ve ever had?
Eating at this local Southern shack in Krabi with my best-friend. It was just simple and delicious. I believe good memories are always consist of good company & good food.
What’s your cooking philosophy?
I want to cook better every day. The world is moving and I need to move with it.
What’s your signature dish?
Green beef curry with my secret ingredients.
Favourite cookbook?
“150 recipes from Scandinavian”
Most difficult ingredient to cook with?
Game meat (อาหารป่า), it is popular in Scandinavian but I am not too familiar with it.
How do you keep in touch with the latest food trends?
I follow famous chefs on social media channels. To have open mind is the start.
Have you ever created an entirely new dish?
“Gulf of Thailand spicy eggplant curry” I have created my own curry paste recipe with herbs and spices. You can try this dish at Sirimahannop ;)
Greatest achievement to date?
Part of the opening team for Sirimahannop.
Who would you like to cook for?
My mother, as she always cook for me ever since I was little.
Utensils you can’t do without?
Can’t imagine cooking without a knife.
Music you listen to while cooking?
Alternative rock. It drives my energy
What’s your favorite dish to cook for yourself?
Something spicy!
Favorite dish cooked by someone else?
Tom Yum Goong, extra spicy please!!!
Which restaurant above all others would you like to work for?
Any restaurant with a unique concept of food. Stories behind each dish should be told.
If you weren’t a chef, what would you be?
Can’t imagine myself without a chef Jacket.
What’s next for you?
Cooking is still my next best thing.
RSS Feed
