changes career direction

From biomedicine to F&B

By Brenda Whately Ralph Monthienvichienchai ’06

How must it feel to join a new school at the age of 11 without being able to understand or speak a word of the language? Ralph Monthienvichienchai knows the answer to this. He arrived at UWCSEA from Bangkok Thailand in 1999 at the age of 11, speaking only Thai, without a word of English. He says, “I was told to reply “I don’t know” to everything, and that was my response when I was first asked ‘What is your name?’ Something I can never take back!” Ralph soon learned to speak and understand English and remained at UWCSEA until 2006 when he graduated with his IB diploma. He began his further education at University College London where he earned a BA (Hons) in Biomedical Science in 2009, followed by a MSc with Distinction in International Health Management from Imperial College London. I got in touch with Ralph when I heard that he was working in the food and beverage (F&B) industry, to find out a bit more about his switch from Biomedical Science to F&B.

Do you feel that UWCSEA influenced your choice of study at university?

My biology teacher, Cathy Elliott sparked an interest in the sciences, particularly biochemistry. Coupled with my work for Underprivileged Children of Vietnam (UCoV), a Global Concern (GC) that I co-founded, Biomedicine was something that really spoke to me. Visiting the children that our GC supported, post-donation and operation and experiencing the gratefulness and tears from their parents/guardians, is a memory that has imprinted on me immensely. The school and its philosophy definitely came together to play a major part in the decision to pursue this area of study.

How did you get into the F&B industry?

My mother started a small café as a passion project after quitting a dreaded banking job during my time at UWCSEA and steadily grew it from there. This inspired me to pitch a health food-related enterprise for a business plan competition during my MSc programme at Imperial College London. After having won the competition, I decided to look into this area seriously. The win was very unexpected as our competitors were proposing cutting edge science innovation. But as they say, food speaks to everybody and is something that everyone can relate to.

What has your path been?

Straight out of university, I set up a healthy desert café MADD in the heart of London’s Soho district. After three years in Soho

and paying an extortionate amount of rising rent (currently it is triple what it was when I started), I relocated the café into a boutique theatre, The Arts Theatre, in Leicester Square. With the experience I gained from this, I felt that I had enough confidence and knowledge in the industry to open the food business that I have always dreamed of.

Do you believe that your studies helped you on this path?

I believe that the BSc actually provided me the skill set required for running a business. The degree was extensive in its content, hence time management and multitasking became routine, as well as thinking on my feet to resolve issues and find new solutions to the problem at hand. Experimenting with our chefs in the kitchen is comparable to working in a lab, plus the results more often than not, are delectably rewarding.

Can you describe what you do and where, in terms of your current work?

Currently, the latest venture in London’s Victoria district is On Canteen, an eatery serving healthy modern Asian/Chinese food and French patisserie. The philosophy behind the brand is to focus on sourcing local seasonal ingredients, using no artificial flavouring or additives. All our products are made in small batches to ensure the freshness and quality of every dish. In addition, I travel back and forth to Singapore to help grow my mother’s restaurants, Folks Collective. It now has four outlets, all based in the CBD. Folks Collective is a modern Thai food concept where each restaurant is inspired by a period in time. We are aiming to pioneer a contemporary image of Thai cuisine and to challenge the limited scope of what a Thai restaurant has to be.

What are your future plans?

On Canteen is looking to grow in London and I am keen to bring the business concept back to Singapore. Folks Collective is in the process of securing further outlets to bring our food outside the financial district. It has now become a full-time family business with my brother Akira, UWCSEA Class of ’08, and father joining in to help grow the brand.

Have you done any service work and/or interesting travel since UWCSEA?

Honestly, heading back to the UWCSEA campus has been the most interesting travel I have done in years! I wish I had been born later so I could attend the College now! Folks Collective is currently working to set up ties with a charity assisting children in need in northern Thailand. Watch this space! More information about Ralph’s and his family’s restaurants can be found at www.oncanteen.com and www.folkscollective.com