Add to Collection


My personal culinary creation portfolio
My Inspiration
I am known as Chef Dong - Grew up in the outskirt of Bangkok, where I have spent most of my childhood.  After high school, I have decieded to be a monk, where I have learnt Buddhism and meditatation.  Then I moved to Bangkok to pursue his Bachelor of Political Science degree in Ramkhamhaeng University after a year of being a monk.

At the same time, I started my career as Commis in Santa Lucia French Restaurant.  My passion for cooking began from there and I went for new challenge as chef de partie in International cuisine,
Grey Hound Café at Emporium, Bangkok where I gained more knowledge as chef.  After 4years and graduating from university, I was employed at A letage, high end French Restaurant in Sukhumvit, Bangkok as Sous chef between year 2004-2007. I took responsibility in creating menus and managing staffs as well as taking care of supplies and kitchen equipments. I have also completed course training for Le Cordon Bleu conducted by chef Isariya Pipattanakulchai in Bangkok. As my wish to work for bigger organization such as hotel, I moved to Royal suite hotel as Sous chef. After 3months, there was an opportunity to work in overseas for me at Soneva Fushi Six Senses, Maldives 5 star luxury property.  I decided to gain my experience in overseas and took the challenge as Specialty chef. 

gained lots of valuable experience during my time at Soneva Fushi Six Senses, not only to be working and living abroad for the first time, but I had chance to learn different new cuisines such as Thai and Japanese Fusion, Italian and Spanish. I was also blessed to attend
training course from worlds famous guest chefs such as Chef Raymond Blanc from Le Manior Oux Quat Saisons England who is awarded as Two Michelin Stars, Chef Peter Kuruvite from Frying Fish Best Restaurant in Austraria and Chef Toshiro Konishi from Unos restaurant Peru, who introduced Japanese and Japanese fusion Peru cuisine. My passion for culinary world has grown and I was also awarded employee of the month in November, 2007. 

After a year of experience, another new opportnity araised in year 2008, pre-opening of 5 star luxury resort - Diva Maldives working with 2 michelin star Executive chef.  As I wanted to furher explore his knowledge and experience, I took on new challenge once again to take responsibility for pre-opening of fine dining Japanese Fusion fine dining restaurant 'Pure' at Diva Maldives. I used my maximum knowledge from what I have learnt in the past to create Japanese Fusion menus every 4 months and even conducted some cooking lessons to guests.  I was later also responsible for South-East Asian buffet restaurant East where they had special buffet theme on 3 times a week basis.  At the time which I have spent at Diva, I gained lots of management skills from 2 michelin star Executive chef, from cost controlling to staff managing skills. 

In 2009,I have taken another step to work in the city hotel in Maldives, pre-opening of Holiday inn Male as Sous Chef where there are 3 outlets and banqueting facilities.  In 7 months, I was promoted to Chef de Cuisine to overview whole operation where I am enjoying taking leadership, conduct costings and menu developments as well as ensuring of smooth running of the kitchen. 
Culinary is truly my inspiration and I am always going to continue learning new skills and knowledges.
Speciality:  Euro-Asian modern fusion (Japanese/Thai/French/European)
                 Japanese, Thai, French, Italian, European
Basic:        Chinese, Indian, Malaysian, Sri Lankan, Spanish
Holiday Inn Male - Azur Japanese French Fusion _