Gee first received a degree in Economics, but his passion for the art of pastry steered him into another path. He followed his dream and pursued formal culinary training at The Restaurant School at Walnut Hill College - Philadelphia, USA. His professional culinary career followed soon after at Azie n Main in Philadelphia, where he was pastry chef.
Since 2015, Chef Gee has been an important part of JW Marriott Bangkok’s culinary team.
Why cooking as a career?
I consider that cooking is an art form and I like the feeling that people appreciate your work and what you cook for them.
Two biggest infl uences on your career?
Passion and Positive Attitude
Best early kitchen experience?
When I was at a cooking school in the United States, and the Chef stated right in front of everybody that I was the best guy in his kitchen.
Worst kitchen experience?
When I tried to store five gallons of salad dressing I had just made, and I spilled the whole batch.
Best meal you’ve ever had?
Whatever meal my parents cook for me.
What’s your cooking philosophy?
Respect everything that exists in kitchens.
What’s your signature dish?
Coconut Tiramisu with Mango Sago Coulis and Honeycomb.
“Chocolate” by Kirsten Tibballs
Most difficult ingredient to cook with?
Chilli Pepper - to make a dessert.
What’s tastier - Italian rice or Thai rice?
Thai Rice - Jasmine Rice
Reading cookbook, watching food TV programs on the Food Network channel.
Greatest achievement to date?
Winning the Iron Chef Competition
Famous people you’ve cooked for.
Who would you like to cook for?
Utensils you can’t do without?
Whisk, measuring spoons and spatula.
Most infl uential chef?
Takao IInuma and Kazayuki Mitsui.
I don’t listen to any music while cooking.
Best advice you’ve ever received?
‘What you do every day matters more than what you do once in a while’
What’s your favorite dish to cook for yourself?
Baklava - layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
Favorite dish cooked by someone else?
Which restaurant above all others would you like to work for?
Bachour Bakery and Bistro
If you weren’t a chef, what would you be?
What’s next for you?
To become a Chocolatier