- An exclusive experience for V-ZUG clients, highlighting Hot Air and Steam technologies for everyday kitchens into spaces for chef-quality creations.
“Chef Chou” Julapat Thaeptrakanporn (centre), a renowned pastry chef, founder of Sauvage, and brand ambassador for V-ZUG, the leading Swiss luxury home appliance brand, recently conducted an exclusive workshop on the art of choux pastry. The event, held at V-ZUG Studio Bangkok, offered special guests an opportunity to engage with Chef Chou and learn his techniques firsthand.
Bangkok, Thailand, 25 August 2025 – V-ZUG, the leading Swiss luxury home appliance brand, hosted an intimate Masterclass presented by Chulaphat “Chef Chou” Taptagaporn, V-ZUG Chef Ambassador and the lawyer-turned-pastry chef behind one of Thailand’s most admired patisseries, Sauvage. Guests were graciously welcomed at the V-ZUG Studio Bangkok for an immersive experience that blends culinary artistry with personal storytelling. The event invited attendees on a delightful journey through the delicate craft of choux pastry, while discovering the inspiring path of Chef Chou, from a career in human rights law to mastering the elegance of French patisserie. For the occasion, he crafted two exclusive creations – the Rose Chou and Jasmine Éclair – pastries that embodied his signature style: rooted in French tradition, enriched with Thai ingredients, and guided by a philosophy that balances precision with playful creativity.
From Law to Pastry: An Artisan’s Journey
Chef Chulaphat “Chou” Taptagaporn, V-ZUG Chef Ambassador expressed that “My path to pastry was a gradual evolution, not a sudden calling. While studying law in Paris, I found solace in daily visits to patisseries and boulangeries, where simple rituals of indulgence added warmth and meaning to the rigor academic life. “Pastries held a special place in my heart, not only as an indulgence but for the meaning it brought to my life. My first experiments were simply madeleines baked in my host family’s oven at the time, but they sparked a determination to learn and improve. That passion eventually carried me to pursue formal pastry training, and later, to establish Sauvage in Bangkok, a venture that has since grown with the opening of a new branch at Ekkamai Corner.
Chef Chulaphat “Chou” Taptagaporn, V-ZUG Chef Ambassador expressed that “My path to pastry was a gradual evolution, not a sudden calling. While studying law in Paris, I found solace in daily visits to patisseries and boulangeries, where simple rituals of indulgence added warmth and meaning to the rigor academic life. “Pastries held a special place in my heart, not only as an indulgence but for the meaning it brought to my life. My first experiments were simply madeleines baked in my host family’s oven at the time, but they sparked a determination to learn and improve. That passion eventually carried me to pursue formal pastry training, and later, to establish Sauvage in Bangkok, a venture that has since grown with the opening of a new branch at Ekkamai Corner.
Chef Chulaphat “Chou” Taptagaporn, V-ZUG Chef Ambassador
Today, my philosophy remains rooted in artisanal integrity: Nothing in nature is uniform or perfect. Every pastry is unique. My approach is a blend of science, instinct, and sincerity that values I shared generously at the V-ZUG Masterclass”.
For Chef Chou, sustainability is, in fact, inseparable from creativity. Instead of waste, he sees opportunities. One example he shared was his Kouign Amann bread pudding, a dessert born from repurposed pastries. “We sous-vide cook leftover Kouign Amann with milk and amylase to draw out its natural flavour. The result is a custardy bread pudding that’s both novel and sustainable,” he said.
Local ingredients also play a vital role in his work. Fruits such as Samut Songkhram’s Kom Lam Chiak lychee or the unmistakably Thai sweetness of charcoal-grilled corn often find their way into his creations, grounding French pastry in local terroir.
Precision as a Foundation for Creativity
The event also revealed how V-ZUG’s technology can support, but never replace, craftsmanship. Using V-ZUG’s Hot Air function, Chef Chou produced perfectly round choux buns with consistent rises. The Steam function of the CombiSteamer V6000 allowed him to cook jasmine rice for the éclair’s filling with exceptional control over texture and aroma. Yet for Chef Chou, these functions are not about replacing the human touch – they are about enabling it. V-ZUG’s precision gives chefs a strong foundation to build on,” he explained. “When the fundamentals are reliable, you have more room to play, to experiment, and to give each batch a life of its own.”
For Chef Chou, sustainability is, in fact, inseparable from creativity. Instead of waste, he sees opportunities. One example he shared was his Kouign Amann bread pudding, a dessert born from repurposed pastries. “We sous-vide cook leftover Kouign Amann with milk and amylase to draw out its natural flavour. The result is a custardy bread pudding that’s both novel and sustainable,” he said.
Local ingredients also play a vital role in his work. Fruits such as Samut Songkhram’s Kom Lam Chiak lychee or the unmistakably Thai sweetness of charcoal-grilled corn often find their way into his creations, grounding French pastry in local terroir.
Precision as a Foundation for Creativity
The event also revealed how V-ZUG’s technology can support, but never replace, craftsmanship. Using V-ZUG’s Hot Air function, Chef Chou produced perfectly round choux buns with consistent rises. The Steam function of the CombiSteamer V6000 allowed him to cook jasmine rice for the éclair’s filling with exceptional control over texture and aroma. Yet for Chef Chou, these functions are not about replacing the human touch – they are about enabling it. V-ZUG’s precision gives chefs a strong foundation to build on,” he explained. “When the fundamentals are reliable, you have more room to play, to experiment, and to give each batch a life of its own.”
As the evening drew to a close, guests were reminded of Chef Chou’s guiding philosophy – what he calls sustainable luxury is not about excess, it’s about meaning and balance. The point isn’t to eat ten, but to feel that one was enough. This belief mirrors V-ZUG’s commitment to sustainability and uncompromising quality: creating technologies that empower creativity while thoughtfully minimising waste and energy consumption. Together, the chef and the brand demonstrated that indulgence and responsibility can go hand in hand.
Rose Chou and Jasmine Éclair, speciality creations for V-ZUG’s masterclass workshop
For the participants, the event was more than a baking demonstration; it was an exclusive hands-on experience – an invitation to rethink how food is made, shared, and remembered. V-ZUG’s customers left not only with new skills, but with a sense of how precision, creativity, and care come together in the kitchen to create experiences that nourish far beyond taste. Guests who wish to discover this spirit for themselves can visit the V-ZUG Studio Bangkok, where innovation meets inspiration, and experience firsthand how cutting-edge, precise appliances can elevate everyday cooking into a space for creativity and exploration.
