Why cooking as a career?
It was my first and only choice from childhood. As a third generation of chefs in my family, it was an easy decision.
Two biggest influences on your career?
My father as a chef and the first big chef I worked with, Vito Mollica, at Four Seasons Prague. It was one of my first jobs after the army. A great experience that opened my eyes within the culinary industry.
Best early kitchen experience?
Apprentice studies at Grandhotel Pupp which has a heritage dating back to 1701. It was a great experience at the beginning of my journey.
Worst kitchen experience?
There are good and bad situations in any kitchen on a daily basis. I don’t keep a record of the bad ones. I move forward, learn from each situation and try to avoid repeating any bad situation again.
Best meal you’ve ever had?
I appreciate any fresh meal prepared with care and love. This can be from a Michelin star chef or a street vendor.
What is your cooking philosophy?
Take the best possible ingredients and prepare them with respect and harmony.
What’s your signature dish?
Technically, I consider any dish I prepare as my signature dish.
French Laundry by Thomas Keller is a classic.
Most difficult ingredient to cook with?
Any new ingredient used for the first time.
Magazines, shows and cook books.
Greatest achievement to-date?
Being 20+ years in industry and still keep going.
Famous people you’ve cooked for.
Pope Benedict XVI, Princess Sirivannavari Nariratana and Madonna.
Who would you like to cook for?
Utensils you can’t do without?
Chef’s knife, good blender, stove.
Most influential chef?
Music you listen to while cooking?
Best advice you’ve ever received?
What is your favorite dish to cook for yourself?
Favorite dish cooked by someone else?
My wife’s marinated pork belly, crispy-fried served with “forget husband” sticky rice and nam jim jeaw is a dream on a plate.
What is next for you?
Getting ready for our next event at Sheraton Hua Hin Resort & Spa.