Chef Phairot Khongun

His culinary journey started from working in a Japanese restaurant in a very small hotel in Bangkok. Through hard work and patience, his love for the culinary art of Japanese food he was moved up to Assistant Chef. Whilst working and learning from his many Japanese Chefs in hotels such as Hotel Eurasia, Chao Phraya Park Hotel, The Emerald, Central Ladprao, Pan Pacific and the Conrad Hotel.

In 1995, Chef Phairot received an award from “Japanese Puffer Fish Fillet Skills” which is a very prestigious award as the Japanese Puffer, if not prepared or fillet properly is very dangerous to the consumer.

In 1997, Chef Phairot got an opportunity to work in Regent Hotel Bangkok and attend a “World Cool met” event. This event granted Chef Phairot the chance to go to Hokkaido, Japan to learn the traditional culinary methods himself for 2 years.

His skills lie in many areas and many aspects of the kitchen, making sushi, Japanese robata and his entertaining skills in teppanyaki.