Portraits and Recipes of the Asian Pacific Chef
A culinary excursion to tropical cuisine from Asia and the Pacific Rim...
The cuisine of Asia Pacific is a fascinating mélange of ingredients, methods and dishes with a strong influence of the Chinese cuisine. The cuisine here also reflects the variety of cultures and traditions, the variety of people and beliefs, the variety of climates and geography. If coconut and rice are the most important ingredients many spices, herbs and roots such as turmeric, ginger, curry, chili, cumin, lemongrass or kaffir play also an essential role.
Through these pages, all Relais & Châteaux chefs from Asia Pacific want to celebrate and demystify the flavors of the East by sharing their passion and some of their recipes with you, combining traditional and modern approaches.
Welcome to our world of Asian culinary artistry!
Kutchapon Sirigaya - The Eugenia
Kutchapon Sirigaya, as known as Jus is the head chef of The Eugenia hotel. Chef jus was born in Bangkok, Thailand on August 14, 1978. Later in year 1986, chef Jus began to have interest in Italian cuisine and then started to copy and experiment on many dishes that he has taste in the restaurant. ...more
Supawat Suwannakosol - The Rachamankha
Chef Supawat Suwannakosol started work in the kitchens of Novotel Suriwongse 20 years ago. He worked his way up the ranks from dishwasher to executive chef in a wide variety of properties. Initially concentrating on Asian food, Chinese and Thai, he worked in the Chiang Mai Orchid, Amari Rincome, Doi Ankhang Resort and Lanna View, where he became chef for the first time. ...more
