Pairoa Arungam - The Eugenia

Pairoa Arungam has been the Chef of D.B. Bradley dining room at The Eugenia Hotel since December 2006.

Pairoa was born in Bangkok and since she was a little girl has always dreamt to become a chef.

She started her career at Basilico Italian restaurant in Bangkok, then as an apprentice at another Italian restaurant Beccofino, under the patronage of Executive Chef Angelo Rottoli.

Later on, she continued learning under renowned Executive Chef Giasnni Favro at Gianni restaurant. This is when she was she was exposed to a great challenge: under the tutelage of her instructors, she entered her first Culinary Competition and won a gold medal, followed by a some other successes.

Pairoa’s philosophy on cooking is to build a dish around a central technique, incorporating elements to achieve the right balance of flavors while maximizing the potential of each ingredient both from Asian and Western style cuisine.

Three Questions to the Chef

Where do you find your inspiration when preparing a new recipe?

Western-Classical-Oriental.
We use many elite Asian material, with western or Asian method of cooking.
Create new combination of flavour, texture and presentation

How would you define your cuisine in a few words?

Western gourmet cuisine influenced with Asian elite material...

Which other Relais & Chateaux (Relais Gourmands) Chef would you like to meet?

Michael Bras - Bras - Michel and Sébastien in Laguiole (France)