As someone who always strives to do better, Jasvir picks up coveted prizes along the way. There was the Silver Medal she won at the Culinary Art Exhibition, her appointments as Honorable Chef presiding for Thai Airways International and the Tourism Authority of Thailand, and her Bronze Medal in fruit carving at IFHS. And she still found time to satisfy the rigorous standards of the Society of Public Health Inspectors, Singapore.
Why cooking as a career?
Cooking is like being scientist and artist at the same time.
Being a chef means a lot of hours on your feet, but I love it. Cooking is my passion.
Biggest influence on your career?
Childhood memories cooking with mother and grandmother.
Best early kitchen experience?
Main kitchen at the Shangri-La Bangkok.
Worst kitchen experience?
When there’s no planning and no communication.
Best meal you’ve ever had?
Grandma’s Panaeng beef and massaman beef
What’s your cooking philosophy?
Being clean, honest, and use the best ingredients - sustainable if possible – and cook with love.
What’s your signature dish?
Massaman beef cheek, and grilled rib eye in panaeng curry sauce.
None. My cookbook is my mother, grandmother and previous chefs.
Most difficult ingredient to cook with?
How do you keep in touch with latest food trends?
Connections, TV and Instagram.
Have you ever created an entirely new dish?
Yes, Fried fish with Chinese black olive and Thai chilli paste.
Greatest achievement to date?
Sustainable project for Thai cuisine at Plaza Athenee Bangkok.
Famous people you’ve cooked for?
HRH Princess Maha Chakri Sirindhorn.
Who would you like to cook for?
Utensils you can’t do without?
Hand and knife.
Most influential chef?
Chef Thibault Chumenti.
Music you listen to while cooking?
Yanni, Mozart Metallica symphony no 40.
Best advice you’ve ever received?
Love yourself, love your job, keep walking, and be honest.
What’s your favourite dish to cook for yourself?
Fried rice with grilled avocado, mixed beans and vegetables.
Favourite dish cooked by someone else?
Grilled cheese salad from Istanbul Marriott Sisli.
Which restaurant above all others would you like to work for?
Pirom Thai cuisine, Intercontinental Hua Hin, of course.
If you weren’t a chef, what would you be?
What’s next for you?
My own small coffee café with 10 great dishes from me, plus live drawing in front of the café lol.