“As a chef, I feel very happy to create delightful dishes and present them to our guests and make them smile on their faces. For me, this is a reward that I can get every day. This is also the inspiration for me to create new dining experiences and explore different cultural perspectives, from the world to my plates.”
Chef Pongsapon (Job) drew his experience from 20 years of various roles in esteemed hotels. Four Seasons Hotel Bangkok (Anantara Siam Bangkok), Le Meridien Phuket, Siam Kempinski Hotel Bangkok and The Sukhothai Bangkok are some notable ones.
Prior to joining the team at Carlton Hotel, Chef Pongsapon was a Chef de Cuisine in a renowned restaurant helmed by a Michelin Chef.
Chef Pongsapon shares his insights on various topics to university students at Khon Kaen University and Panyapiwat Institute of Management (PIM).
Q&A with Chef Job
Cooking philosophy
I cook from my heart and always use high-quality ingredients. Always open my mind to learn new elements and trends which will be adapted to my menu.
Chef Job’s signature menu
Ravioli Del Plin, Fresh Mozzarella Cheese filled Ravioli with Crab Meat, White Tomato Foam and Fresh Oregano
Why should we try your cooking?
I always select the best and freshest ingredients and cook them with love.
Chef Pongsapon (Job) drew his experience from 20 years of various roles in esteemed hotels. Four Seasons Hotel Bangkok (Anantara Siam Bangkok), Le Meridien Phuket, Siam Kempinski Hotel Bangkok and The Sukhothai Bangkok are some notable ones.
Prior to joining the team at Carlton Hotel, Chef Pongsapon was a Chef de Cuisine in a renowned restaurant helmed by a Michelin Chef.
Chef Pongsapon shares his insights on various topics to university students at Khon Kaen University and Panyapiwat Institute of Management (PIM).
Q&A with Chef Job
Cooking philosophy
I cook from my heart and always use high-quality ingredients. Always open my mind to learn new elements and trends which will be adapted to my menu.
Chef Job’s signature menu
Ravioli Del Plin, Fresh Mozzarella Cheese filled Ravioli with Crab Meat, White Tomato Foam and Fresh Oregano
Why should we try your cooking?
I always select the best and freshest ingredients and cook them with love.
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