How has it been working with Chef Louis – besides important culinary techniques, do you learn a lot about his food culture and other aspects of running a kitchen too?
While working for any chef in general is not easy both mentally and physically as you get to understand their working style and practices, it is working with Chef Louis that has had a real impact on my maturity and mindset towards running the kitchen and in my daily life.
He has taught me to be stricter and mentally firm, but also at the same time, to dream bigger and always get out of my comfort zone. He also checks in with me during my breaks to see how I am going, which I am really appreciative of him as it is not often that one can have a mentor who looks out for his staff like Chef Louis does.
What other important lessons have you learnt from working with other chefs like Dave Pynt, Thitid ‘Ton’ Tassanakajohn of Le Du, and Chef Chef ‘Pam’ Pichaya Utharntharm of Potong for a recent cooking collaboration?
Each of the jurors from the Asian regionals are giants in the industry and in their own right; they themselves have also influenced my cuisine today. From Chef Dave using open fire cooking to Chef Pam where her restaurant utilises Chinese spices and flavours with hints of European techniques, and Chef Ton with his use of indigenous ingredients and keeping true to one’s heritage and background.
Do you think Asia’s vibrant culinary landscape now is a great moment for young chefs like yourself?
I think very much so. With the world opening up once again, the opportunities to learn more about Asian flavours and techniques refined over the past thousand years is easily accessible to more young chefs. Logistics wise, it is certainly much easier to bring in produce from all over the world compared to when I first started out and this is a good stepping stone for cooks to broaden their food knowledge.
What do you hope to achieve in your culinary career?
Being a lover of fine wines, it is my dream to someday own a small wine bar serving wines from lesser-known regions such as Thailand, Ukraine and Georgia etc. with food accompaniments. I would love to do a stage in France for a period of time someday. I wish I had the courage to do so when I was younger, but working alongside Georges Blanc or Michel Guerard would be an eye-opening experience.
What’s your best advice for younger cooks?
I would say to never give up and keep working harder. I personally had to work really long hours on end without seeing my family for weeks. But I would not be where I am now if not for this experience. The road to the top is a long and lonely trek, but the rewards at the end of the rainbow is something worth fighting for.
S. Pellegrino
