Chef Ton

“I should have become a chef earlier.”

ALEXANDRA GORSCHE: Chef Ton, it's an absolute pleasure. You studied economics and you worked as an investment banker. What made you leave your career to become a chef?
CHEF TON: I cannot sit in the office for so long and I think that's the reason. So that's why I said I want to do something more fun, more active and that's why the kitchen is my answer. A really good way.

How did your career and your studies influence the way you run your business?
I think that's helped a lot as well because you know of course the background in economics, you know you study about the numbers, the business and I think that helped because I think the restaurant also you have to combine with passion and also the business side as well. Otherwise you cannot follow your passion right and I think economics helped with that.

You have two restaurants. What makes these concepts of both restaurants different?
I think it's very different. Le Du is very modern Thai cuisine and modern approach to the Thai cuisine and Nusara is something more traditional. It's named after my grandmum so we keep it more traditional.

How did your grandmother influence your cooking?
A lot because I think it's mostly the love of cooking. We're growing up in a very small family and she cooked for us every day so I've been eating her food for 20 years. Helped me love the food and want to become a chef I think.

„Le Du" means season. Why is seasonality such an important part of your cooking?
Because in Thailand we're in a very hot climate and we're lucky in a way that we have almost everything all year around. But then it makes people forget about the season and I want to use Le Du to remind people that Thailand has a beautiful seasonality and we should eat according to the season and support the local farmers.

Your journey is truly inspiring. You've worked in some special places all over the world like the Eleven Madison Park. How did your work in the Eleven Madison Park influence your cooking?
It influenced me a lot in terms of the cooking technique but more importantly about the mindset and how to approach the food and the discipline in the kitchen and I think that's what I applied to my own restaurant.

You are a sommelier as well. Can you share a pairing with us that surprises people?
Sometimes the Thai food is very difficult to pair with the wine sometimes because of the spiciness but I think with the food that you'll experience tonight and also experience at Le Du, we somehow manage to combine the spiciness with the wine and I think you will be surprised especially when you try the pairing for our signature prawn but in here we use the lobster with the Tom Yam and the creamy herbs and the rice and you will be surprised.

If you could tell your younger self one thing, what would it be?
I should have started to become a chef faster than this.

How should guests feel after your menu?
I hope that the guests that try my menu, they will love Thai food more.

What is one dish from your menu that you think perfectly represents your culinary philosophy?
I think it must be the signature dish of the prawn and Tom Yam and with the rice, with the shrimp paste.

Many chefs look up to you. What's your advice to find your own culinary identity?
I think it has to start with something that you're really passionate about. I started my own cooking career, my restaurant, with the uniqueness. No one ever done it before but I believe in my creation and I believe that what I do is a good thing for Thai cuisine and I think you have to follow your passion. Don't follow what people say is good. I think you have to believe in yourself first and that is the key of the success. Wonderful. You have to follow your passion.

Thank you very much, Chef Ton for your time. Khop Khun Maak.
Thank you.