Chef in focus
Mr Chumpol Jangprai Chumpol is a true ambassador of Thai cuisine. He pursued a cooking career and acquired experience at the Blue Elephant in Copenhagen when he was only 19 and became the executive chef of the BE in Brussels not long after where he was worldwide corporate head chef in 2002. In April 2018, Chef Chumpol opened R.HAAN restaurant in partnership with Khun “Todd” Piti Bhirombhakdi, Director & Executive Vice President at Boon Rawd Brewery Co., Ltd., and was awarded 2 Michelin Stars for 2020.
R-HAAN : Open daily from 6pm – 11pm. 131 Sukhumvit 53 (Pai Di Ma Di), Khlong Tan Nuea, Wattana, Bangkok 10110.
Tel: 095 141 5524, 02 059 0433–34
Email: [email protected]
Facebook: R.HAAN
Instagram: @r.haan_restaurant
Website: www.r-haan.com/
Mr Chumpol Jangprai Chumpol is a true ambassador of Thai cuisine. He pursued a cooking career and acquired experience at the Blue Elephant in Copenhagen when he was only 19 and became the executive chef of the BE in Brussels not long after where he was worldwide corporate head chef in 2002. In April 2018, Chef Chumpol opened R.HAAN restaurant in partnership with Khun “Todd” Piti Bhirombhakdi, Director & Executive Vice President at Boon Rawd Brewery Co., Ltd., and was awarded 2 Michelin Stars for 2020.
R-HAAN : Open daily from 6pm – 11pm. 131 Sukhumvit 53 (Pai Di Ma Di), Khlong Tan Nuea, Wattana, Bangkok 10110.
Tel: 095 141 5524, 02 059 0433–34
Email: [email protected]
Facebook: R.HAAN
Instagram: @r.haan_restaurant
Website: www.r-haan.com/
In the international culinary scene, Chef Chumpol Jangprai needs no introduction. Nominated ambassador of Thai cuisine, Chef Chumpol started cooking with the Blue Elephant group at the age of 19. The former Iron Chef and TV celebrity co-founded R-Haan and has never looked back since. We sit down with him for a quick banter after his restaurant was awarded 2 Michelin Stars
What’s your best kitchen experience in the early years?
Well, I will need to go back to the time when I was assisting my mum in the kitchen. Seeing her cook everyday, meticulously without fail - was and still is an inspiration for me. My mum takes only a few days off each year. Every day you will find her in the kitchen, preparing the spices, the ingredients and cooking for everyone. Cooking gives her happiness and her happiness is shared with her guests. That is the most important experience for me and one of the memories I will forever cherish.
What is your cooking philosophy?
For me, it is all about Thai repertoire, Thai taste and Thai ingredients. The caviar used in my dishes are all locally sourced. I take pride in using 100% Thai ingredients. The meat I use, the fish are all caught in Thailand! In my latest winter menu, I showcase a duck egg-yolk confit from my friend’s organic duck farm in Saraburi.
What is your greatest achievement to date?
I have been truly blessed with all my culinary adventures. I travel extensively around the world to champion Thai food and Thai cooking. And with R-Haan, we appreciate every guests that come to us. It fills my heart with joy and it humbles me when everyone who taste my food is beaming with pride for Thai cuisine. To be able to contribute in spreading the wisdom of Thai cuisine so more people globally can experience our food, that is my greatest achievement.
Well, I will need to go back to the time when I was assisting my mum in the kitchen. Seeing her cook everyday, meticulously without fail - was and still is an inspiration for me. My mum takes only a few days off each year. Every day you will find her in the kitchen, preparing the spices, the ingredients and cooking for everyone. Cooking gives her happiness and her happiness is shared with her guests. That is the most important experience for me and one of the memories I will forever cherish.
What is your cooking philosophy?
For me, it is all about Thai repertoire, Thai taste and Thai ingredients. The caviar used in my dishes are all locally sourced. I take pride in using 100% Thai ingredients. The meat I use, the fish are all caught in Thailand! In my latest winter menu, I showcase a duck egg-yolk confit from my friend’s organic duck farm in Saraburi.
What is your greatest achievement to date?
I have been truly blessed with all my culinary adventures. I travel extensively around the world to champion Thai food and Thai cooking. And with R-Haan, we appreciate every guests that come to us. It fills my heart with joy and it humbles me when everyone who taste my food is beaming with pride for Thai cuisine. To be able to contribute in spreading the wisdom of Thai cuisine so more people globally can experience our food, that is my greatest achievement.
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