All you want to know about Chef Ton, his restaurants, Asia’s 50 Best Restaurant Award, Michelin Guide Bangkok 2018, Master Chef Thailand and More!
No matter how high profile the chef or the quality of the ingredients used, sustainability is essential for any restaurant to be successful. Raymond Blanc even goes as far as to say that he values sustainability awards over Michelin stars.
Story & Photo by Wanida Tardivel & Luxury Society Asia team
For Chef Ton, it’s all about sustainability, using only the best quality ingredients he can find. He was once incorrectly recognised as a French restaurant because of his technique and plating style. He is 100 percent a Thai chef.
His biggest concern about sustainability is that other chef’s will compromise on price but not him. He passionately believes, “local sustainable products taste better and if sourced carefully don’t affect the bottom line.” He treats his team with the same respect he does with his ingredients and wishes that other chefs could do the same.
As a kid Chef Ton loved to cook, however his family were uncomfortable with him becoming a professional Chef. Being a good son he respected their requests, he graduated in Economics at Chula and became an investment banker. He hated the job and quit within three months – his true calling was to become a chef. He struck a deal with his family – if he could complete his MBA, which he did in 18 months, he had their blessing to study at the Culinary Institute of America (CIA).
Having interned at Eleven Madison Park, he went onto work at Jean George, just to give him a feel of what it was like to work in a Michelin star restaurant.
His concept for Le Du was the result of a development project he worked on while studying at CIA . His cooking style is “modern Thai inspired cuisine made with 99% local ingredients using the latest modern techniques. His biggest challenges is to source the nest quality local ingredents.
Asia’s 50 Best Restaurant Award
When he goes out to eat he is looking to escape the technical precision of his food style of his own kitchen rather he is looking for simple comfort food that has been well executed. Ideally it should something where that offers great tasty food that is reasonably priced. His choice of restaurant would be Bo-lan in their relatively new location of Sukhumvit Soi 53.
Chef Ton’s favourite dish is Neua Pad Krapow, Stir fried beef with basil, eats it may be five time a week. It’s a ubiquitous Thai fast food dish, their equivalent to a westerners burger. It comes served with boiled rice, sliced cucumber, chopped chillies and limes in fish sauce topped with a fried egg.
TOP CHEF Thailand
Being a professional chef it’s hard for him to just switch off and enjoy the experience. He confesses it’s hard not to seek out the imperfections in others chefs work. What annoys him as a customer is the behaviour of his fellow dinners on the adjacent table and the lack of attention of the service staff.
The obsessive professional who is always seeking a better quality of dining experience. He pushes himself as hard as he expects from others. He is addicted to perfection without compromise.
The word “BAAN” means home in Thai. The restaurant created by Thitid Tassanakajohn for Le Du fame. He serves comfortable home style dishes drawing on his family’ recipes made with ethically sourced Thai ingredients keeping it in the family his younger brother Chaisiri runs front of house.
Eat – comfortable authentic family style Thai dishes
Drink – wines carefully selected by Chef Ton who is also a certified sommelier