Chef in focus: Khun Tesit Amatyakul (Mont) is currently the Executive Sous Chef for Flamenco Bangkok. With him helming the kitchen, Flamenco is not just an ordinary bar with the usual food one expects. Chef Mont delivers a gourmet dining experience that uplifts your spirit. Chef Mont began as a dishwasher during his study days in Sydney, Australia. Through sheer commitment, passion and the support of his mentors, he perfected his culinary skills across different restaurants spanning a decade. He relocated back to his homeland and was the opening team for Flamenco.
FLAMENCO BANGKOK : Emquartier, Building A, Helix dining 9th Floor.
Opening hours: Everyday 6:00 pm. – 12:00 am. Email: Reservations@flamenco-bangkok.com
Tel: 02-003-6006 Facebook: @flamencobkk / Instagram: @flamencobangkok
Why cooking as a career?
Just love it
Two biggest influences on your career?
My wife / My first chef
Best early kitchen experience?
Hard to say which one is the best as I’ve learnt different things from different kitchens
Worst kitchen experience?
None so far
Best meal you’ve ever had?
Wild caught lobster sashimi
What’s your cooking philosophy?
Fresh is always better
What’s your signature dish?
Come and try at Flamenco Bangkok
French Laundry by Dan Hong
Most difficult ingredient to cook with?
How do you keep in touch with the latest food trends?
Online Social Media
Have you ever created an entirely new dish?
Yes, Of course
Greatest achievement to date?
To run the kitchen of the biggest club in Australia
Famous people you’ve cooked for.
Who would you like to cook for?
Utensils you can’t do without?
Knife / Sauce pan / Chopping board
Most influential chef?
Music you listen to while cooking?
I prefer no music but a couple glasses of good wine will do
Best advice you’ve ever received?
A chef must think like a SCIENTIST, Organize like an ACCOUNTANT, move like a TRACK STAR, plate like an ARTIST and cook like a GRANDMA
What’s your favourite dish to cook for yourself?
Favourite dish cooked by someone else?
Any dishes with passion
Which restaurant above all others would you like to work for?
Could be any restaurant with a good teamwork and great communication between FOH and BOH (front of house & back of house)
If you weren’t a chef, what would you be?
A food critic
What’s next for you?
Don’t know yet, I’m just cooking