Chef Magazine for the Professional Chef

Chef

Issue 4

Thailand

The Magazine for the Professional Chef

Journey to Wisdom Talk to The Chef

Journey to Wisdom

Columbia Culinary Uprising

TALK TO THE CHEF 10 & 62COUNTRY PROFILE 16 & 68

Grinding Success

The Rise of the Pastry Chef

MEET THE SUPPLIER 32 & 82 RECIPE 36 & 86

CHOCOLATE PERFECTION

Recipes and Cookbooks

INGREDIENT 46 & 96 49 & 100

At Home in the City of Angels

TALK TO THE CHEF 26 & 78

Swiss Chef on a Chocolate Roll

TALK TO THE CHEF

38 & 88

ICONIC WINE

FRONT OF HOUSE 58 & 102

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TALK TO THE CHEF Thaninthorn Chantrawan

Words: Kelly Harvey

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Journey to Wisdom

Set in a century-old traditional Thai teak house down a quiet soi in downtown Bangkok, Thai restaurant Chim by Siam Wisdom was recently awarded a Michelin star for the second year in the guide’s Thailand edition. At the helm, you’ll find a Westerntrained Thai chef meticulously preparing ancient recipes using modern techniques that he’s been perfecting for almost all of his professional career. But it takes much more than Thai culinary expertise to be a successful chef; as the owner and head chef, Thaninthorn 'Noom' Chantrawan, sees it: “Anyone can cook, but not everyone can be a good chef.” Chef Noom took the helm at Chim by Siam Wisdom just over two years ago. Since then he has taken the restaurant to new heights by bringing Royal Thai cuisine back to life and presenting

his modern take on century-old recipes to Bangkok diners. Prior to earning a Michelin star, however, Noom was most wellknown for his role on the local television cooking show Iron Chef Thailand, where his training in European and modern molecular gastronomy was put to the test against other competing chefs. Noom hasn’t always been passionate about Thai cooking though; or even liked cooking at all. His life’s journey that eventually led him to Chim by Siam Wisdom first led him down a path that ventured to the UK, through various positions in the F&B and service industry and numerous different styles and cuisines, before leading him back to Thailand and Thai cuisine just six years ago. Listening to the ebullient chef talk about his highs and lows of his

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