Thitid “Ton” Tassanakajohn

The combination of tradition and modernity at Hangar-7
Helge Kirchberger Photography
Helge Kirchberger Photography
Alexandra Gorsche © Conny Leitgeb Photography
3. December 2024 | 
Alexandra Gorsche
3. December 2024
|
Alexandra Gorsche

In December 2024, Thitid “Ton” Tassanakajohn will take over the kitchen at Restaurant Ikarus in Hangar-7 in Salzburg. With his unmistakable blend of seasonal Thai ingredients and modern cuisine, he brings the flavors of Asia to your plate and invites you on a culinary journey.

A culinary ambassador for Thailand

The name of his restaurant Le Du says it all: it comes from the Thai word “ฤดู”, which means “season”. This philosophy not only characterizes Thitid “Ton” Tassanakajohn's cuisine, but also his vision to bring Thai gastronomy to the world stage. With his passion for local ingredients and innovative techniques, he is revolutionizing the culinary scene in Thailand and beyond.

From street food to world-class gastronomy

Thailand is famous for its street food, but Chef Ton is on a different mission: he wants to provide a stage for his country's top gastronomy. His dishes combine traditional flavors with modern techniques, capturing the essence of Thailand without getting lost in convention.

Highlights of his cuisine:

  • Seasonality and regionality take center stage
  • Inspiration from his mother's and grandmother's family recipes
  • Use of top-quality local produce, refined with the latest technology

The stages of a visionary

Thitid Tassanakajohn's path is as extraordinary as his dishes. After studying economics at Chulalongkorn University, he moved to the USA. There he graduated with honors from the renowned Culinary Institute of America and continued his education with an MBA in Hospitality Management.

In New York, he gained experience in the best restaurants in the world, including:

In 2013, he returned to Thailand and opened Le Du with a business partner, which was voted #1 in Asia's 50 Best Restaurants in 2023.

Le Du and beyond: a flourishing empire

In addition to Le Du, Chef Ton runs a number of other renowned restaurants:

  • Nusara: ranked 3rd in Asia's 50 Best Restaurants 2023
  • Baan, Samut, Lahnyai and Niras: All listed in the Michelin Guide Thailand
  • Mayrai: An experimental wine bar that combines modern Thai cuisine with unusual wines

His dishes are not only a feast for the senses, but also a statement for the quality of Thai products, which have long been underestimated. “Thailand is one of the best places in the world for first-class ingredients”, emphasizes Tassanakajohn.

Chef Ton at Hangar-7: a menu that inspires

In December 2024, Chef Ton will be presenting an exclusive menu at Hangar-7 that celebrates the diversity and complexity of Thai cuisine. An insight into the dishes:

  • Curry mashed potatoes with shimeji and black cabbage
  • Barracuda with fermented fish puma and fried rice
  • Langoustine with tom yam bisque and crispy egg
  • Austrian wagyu with watermelon and Thai beef jus

The future of Thai cuisine

With Thitid “Ton” Tassanakajohn, the future of Thai cuisine is assured. His innovative strength, coupled with respect for tradition, makes him a pioneer of modern Asian cuisine. His guest appearance at Hangar-7 is proof that Thailand not only offers street food, but also a rich, sophisticated culinary culture.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
Copyright for the featured images used:
Helge Kirchberger Photography

The rise of sustainable & vegan cuisine

Why plant-based and eco-friendly concepts are the future

Sustainability is more than just a trend – it is fundamentally changing the restaurant industry. The winners of the Lieferando Awards 2024 show: Restaurants with sustainable and vegan concepts are gaining in importance. But what makes a restaurant truly sustainable? And can plant-based cuisine compete with classics like burgers and pizza?

Heritage cuisine reimagined

Why modern interpretations of traditional Austrian dishes are so successful

Austrian cuisine is synonymous with authenticity, flavor, and tradition. While classic dishes such as Wiener Schnitzel and Kaiserschmarrn remain ever-popular, a fascinating trend is emerging: more and more restaurateurs are striking the perfect balance between tradition and innovation – and finding remarkable success.

This is evident in the winners of the 2024 Lieferando Awards: Wiener Genuss Knödel was crowned “most innovative restaurant,” while Heurigenrestaurant Wittmann won the title of best Austrian restaurant. But what makes modern takes on traditional dishes so appealing? And are we witnessing a true revival of Austrian Wirtshausküche (Hausmannskost)?

Pizza to go & stay

Food truck “Elvis Pizzazz” settles down in Amstetten

Elvis Parić bakes pizza that already enjoys cult status in Amstetten. He sells up to 100 pizzas a day from his food truck “Elvis Pizzazz” – but that’s just the beginning. Preparations for his own restaurant are underway and ideas for the sedentary concept are bubbling away. However, the mobile kitchen remains an integral part of the concept.

quick & dirty
Thitid Tassanakajohn, guest chef December 2024 at Restaurant Ikarus © Helge Kirchberger Photography
Thitid “Ton” Tassanakajohn

In December 2024, Thitid “Ton” Tassanakajohn will take over the kitchen at Restaurant Ikarus in Hangar-7 in Salzburg. With his unmistakable blend of seasonal Thai ingredients and modern cuisine, he brings the flavors of Asia to your plate and invites you on a culinary journey.