Why cooking as a career?
It started when my mother was a chef in a hotel restaurant. I worked as a casual staff in the restaurant and I thought “this is fun.”
Two biggest influences on your career?
Vincent Maillard, Executive Chef of Lily Of The Valley in St. Tropez / Frédéric Vardon, Chef and owner of Le39V Paris.
Best early kitchen experience?
Two or three months ago, when I had a chance to work with Michelin chefs from Italy.
Worst kitchen experience?
When I started out as a chef in a Michelin-starred restaurant in France, I was not used to the way they work and had lots of pressure.
Best meal you’ve ever had?
Lunch at L’assiette in Paris, very nice handcraft French comfort food.
What’s your cooking philosophy?
Classic, Tasty, Beautiful and Hot.
What’s your signature dish?
Slow-cooked 48-hour Chuck Roll at The District Grill Room & Bar.
Favorite cookbook?
Le Dictionnaire Amoureux of Chef Alain Ducasse.
It started when my mother was a chef in a hotel restaurant. I worked as a casual staff in the restaurant and I thought “this is fun.”
Two biggest influences on your career?
Vincent Maillard, Executive Chef of Lily Of The Valley in St. Tropez / Frédéric Vardon, Chef and owner of Le39V Paris.
Best early kitchen experience?
Two or three months ago, when I had a chance to work with Michelin chefs from Italy.
Worst kitchen experience?
When I started out as a chef in a Michelin-starred restaurant in France, I was not used to the way they work and had lots of pressure.
Best meal you’ve ever had?
Lunch at L’assiette in Paris, very nice handcraft French comfort food.
What’s your cooking philosophy?
Classic, Tasty, Beautiful and Hot.
What’s your signature dish?
Slow-cooked 48-hour Chuck Roll at The District Grill Room & Bar.
Favorite cookbook?
Le Dictionnaire Amoureux of Chef Alain Ducasse.
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CHEF CHRISTIAN CALUWAERT A Thai-born chef with extensive European experience, Chef Christian’s unique background has enabled him to gain a deep understanding of both Thai and European culinary cultures. During his ten-year career, Chef Christian has added many Michelin Star restaurants to his impressive repertoire, including L’Orangeraie in Belgium and Hostellerie de Levernois in France. He has worked under some of the most legendary names in the industry, including Alain Ducasse and Frédéric Vardon The District Grill Room & Bar 2nd Floor, Bangkok Marriott Hotel |
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| Most difficult ingredient to cook with? I believe that every chef should be able to cook with any ingredient. How do you keep in touch with latest food trends? Instagram is the best! Have you ever created an entirely new dish? Still working on my best new dish. Greatest achievement to date? Becoming a Chef de Cuisine. Famous people you’ve cooked for? The actor Steven Seagal. Who do you like to cook for? My wife and my kid. Utensils you can’t do without? No knife, no job. | Most influential chef? Chef Alain Ducasse. Music you listen to while cooking? Linkin Park. Best advice you’ve ever received? Chef Roland Debuyst told me to move from Belgium to France and become a great chef. What’s your favorite dish to cook for yourself? Mackerel in tomato sauce. Favorite dish cooked by someone else? My mother’s Pad Thai and Thai Custard Cake. Which restaurant above all others would you like to work for? I would like to open my own restaurant. If you weren’t a chef, what would you be? In the military. What’s next for you? Develop my career path in hotel restaurant business, then I would like to open my own restaurant one day. |
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