■ Mr Patraphon ‘Tony’ Rareongjai - Executive Chef, Novotel ibis Styles Bangkok Sukhumvit 4 and RedSquare Rooftop Bar
Chef Tony’s background includes seven years working at popular grill restaurants in New York,and he was also part of the opening team of the renowned Tables restaurant at Grand Hyatt Erawan Bangkok, so when it comes to creating comfort food classics, whether Thai or international, he’s got plenty of experience to mine for delicious results. He graduated from School Department of Health and Mental Hygiene New York Certificated in Food Protection
Chef Tony’s background includes seven years working at popular grill restaurants in New York,and he was also part of the opening team of the renowned Tables restaurant at Grand Hyatt Erawan Bangkok, so when it comes to creating comfort food classics, whether Thai or international, he’s got plenty of experience to mine for delicious results. He graduated from School Department of Health and Mental Hygiene New York Certificated in Food Protection
Why cooking as a career?
When I was child my father showed me how to cook with good taste. Now I want to cook like my father because my family were always happy and smiled a lot whenever they ate his food.
Two biggest influences on your career?
Food is important for all of us, so I want to have a good restaurant where I can cook good value food – and people get to spend their money!
Best early kitchen experience?
Working in a Thai restaurant in Manhattan, New York. It was always very busy and we worked with Mexican people. This was a very memorable time for me.
Worst kitchen experience?
I fell down into the basement of a restaurant in Manhattan carrying a big basket of roasted duck. The preparation room in most New York restaurants are in the basement.
Best meal you’ve ever had?
Seafood salad and Tappan yaki skewer at 8th Street, East Village, New York.
What’s your cooking philosophy?
Create tasty good that’s great value.
What’s your signature dish?
For me Thai Kaprow Wagyu beef with chili and kaffir lime leaves.
Favorite cookbook?
The 100 Best Cookbook Awards.
Most difficult ingredient to cook with?
Snake.
What’s tastier - Italian rice or Thai rice?
Thai Jasmine rice .
How do you keep in touch with latest food trends?
Reading cookbook trends and by exchanging ideas with friends.
Have you ever created an entirely new dish?
I’m always creating new dishes.
Greatest achievement to date?
Being the Executive Chef of my team
Famous people you’ve cooked for.
A highly respected Princess.
Who do you like cooking for?
My wife and my son.
Utensils you can’t do without?
Small metal spatula.
Most influential chef?
Chef Stefan Beer.
Music you listen to while cooking?
Hip hop Jay-Z.
Best advice you’ve ever received?
Don’t look like a chef – ha ha!!
When I was child my father showed me how to cook with good taste. Now I want to cook like my father because my family were always happy and smiled a lot whenever they ate his food.
Two biggest influences on your career?
Food is important for all of us, so I want to have a good restaurant where I can cook good value food – and people get to spend their money!
Best early kitchen experience?
Working in a Thai restaurant in Manhattan, New York. It was always very busy and we worked with Mexican people. This was a very memorable time for me.
Worst kitchen experience?
I fell down into the basement of a restaurant in Manhattan carrying a big basket of roasted duck. The preparation room in most New York restaurants are in the basement.
Best meal you’ve ever had?
Seafood salad and Tappan yaki skewer at 8th Street, East Village, New York.
What’s your cooking philosophy?
Create tasty good that’s great value.
What’s your signature dish?
For me Thai Kaprow Wagyu beef with chili and kaffir lime leaves.
Favorite cookbook?
The 100 Best Cookbook Awards.
Most difficult ingredient to cook with?
Snake.
What’s tastier - Italian rice or Thai rice?
Thai Jasmine rice .
How do you keep in touch with latest food trends?
Reading cookbook trends and by exchanging ideas with friends.
Have you ever created an entirely new dish?
I’m always creating new dishes.
Greatest achievement to date?
Being the Executive Chef of my team
Famous people you’ve cooked for.
A highly respected Princess.
Who do you like cooking for?
My wife and my son.
Utensils you can’t do without?
Small metal spatula.
Most influential chef?
Chef Stefan Beer.
Music you listen to while cooking?
Hip hop Jay-Z.
Best advice you’ve ever received?
Don’t look like a chef – ha ha!!
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