The Winner of Iron Chef Thailand, the rising star Chef Prasertchai Trongvanichnam also known as Chef Jack, 34, dynamic and talented Chef de Cuisine at Flavor Restaurant, Renaissance Bangkok Ratchaprasong Hotel. A native Thai Chef Prasertchai has over decade experience in the Hospitality Industry. After his graduation from International Tourism and Hotel Management School (I-TIM), Chef Prasertchai followed his heart and attended culinary school in Australia where he received a Bachelor’s degree in Commerce in Hospitality Management at Blue Mountains Hotel School as well as the extensive courses; certificate of responsible service of alcohol and certificate III in commercial cookery, TAFE NSW Blue Mountains Campus, Australia.
Prasertchai Trongvanichnam
Chef Prasertchai began his culinary career in Bangkok at Conrad Bangkok Hotel then continue to work and gain culinary experiences in numerous 5-star hotels. In 2010, he got the oversea opportunity to relocate to work at Fairmont Hotel, Pittsburgh, USA and classically trained with award winning Chef Grant Achatz who taught him about the new molecular techniques and match the foods with different flavors. In 2015, He also won the 3rd place winning of the cooking competition “Black Box”, held in Boise, Idaho, USA. Chef Prasertchai embraces his Thai roots and heritage. In an inventive approach, he proposes sensory journeys between contemporary and experimentation, through dishes that play with colors, aroma, favors by using local ingredients.
1. What is your philosophy when it comes to food?
My philosophy is respecting and enhancing our local products. I could say that 90% of ingredients that I cooked come from local produce, I would source out what ingredients we have in Thailand and what we could pair up with different flavors.
2. Name your most Favorite dish on the menu? And why?
My favorite dish on the menu would be “Ocean”. The dish is used to put in my special promotion called “Modern Thai Tapas” which I used local products to support our local. This dish is basically is fish dish and to be honest I did not fancy much about this dish (LOL) cause it is just seafood. But when I put all elements in the dish, it is become one of incredible dishes; flavor-wise, visual, aroma, and textures”. Ocean contained spiciness, sweetness, crunchiness, and balance.
3. Main considerations when it comes to choosing your ingredients?
When I have to choose ingredients, first I have to consider about seasonal ingredients cause if I pick the ingredients that out of season that could be one of the biggest concerned to me. Absolutely, it would cost you an extra prices and would be so difficult to find. Secondly I will consider about balance and flavor that could pairing up with the main ingredients. For example, if I need to cook duck, for sure I will not use something that does not go well with the duck because it could destroy the meaty duck flavor for sure.
4. How do you see the growing demands for sustainable produce affecting the food world?
I could say that nowadays people respect more about food environment cause if you do not care about good produce sustainability systems, for sure that will impact your local ingredients and community. For example, at our hotel industry we tried to avoid plastic straw and create reusable systems to reduce waste and maintain high proficiency sources.
5. If you weren’t a chef, or in the food business, what would you be?
Librarian
6. Do you have a memorable food experience that impacted you as a child or young chef?
Absolutely, one of my memorable childhood is my dad was standing in the kitchen and cooked for me and I remembered that dish is so great to me. Then I keep saying to myself from that day “I would love to become a chef”.
7. What do you enjoy most about being a chef?
What I enjoyed the most about being chef is I could see young generation chefs who had so much passion and creativity. Also I could share the ideas between our chef communities. Last but not least, when I saw customers or guests smiled and happy about my foods that could keep driving me to continue cooking. I could say it is like gas or fuel that keep us running.
8. Other than creating good food, what are the most important qualities that make a successful chef?
The most important qualities to be a successful chef is not just cooking a good food. You have to have good management skills, costing skills, and training skills. I used to say one word to my team that “You want to be a great leader, then you need to be a great team player too.” Because on the other hands, you alone could not complete the mission, you need great supportive from behind too.
9. If you had a choice of anything for your last meal, what would you choose to have?
Let me choose to have a full course meal at Narisawa by Chef Yoshihiro Narisawa. Cause I respected him as a chef who create something out of the box.
10. Do you have any tips for budding chefs or restaurateurs?
Do not stop learning you should find something new every single day and set a goal for yourself. Once you stop learning that would stop you from motivating people.
ADDRESS:
518/8 Phloen Chit Rd, Khwaeng Lumphini, Khet Pathum Wan, Krung Thep Maha Nakhon 10330, Thailand
PHONE: +66 2 125 5000
WEBSITE: https://www.marriott.com › Renaissance Hotels › Bangkok