|
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: [email protected] 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 Favorite cookbook? French Laundry by Dan Hong Most difficult ingredient to cook with? Intestine 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. Australian governor | Who would you like to cook for? My parents Utensils you can’t do without? Knife / Sauce pan / Chopping board Most influential chef? My uncle 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? Grilled Lamb 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 |
RSS Feed
