COMMIS CHEF 2020-2021
I had the privilege of working under Chef Num, the owner and chef of Samuay and Sons, one of the top restaurants in Isan, Thailand’s northeastern region. During my time there, I was involved in all aspects of the restaurant, from cooking during service and R&D with the team to developing new menu concepts and foraging for wild ingredients. This experience gave me a well-rounded and deeply immersive look into the culinary world of Isan.
One of my favorite aspects was learning through experimental projects like using local fruits and vegetables for Nukadoko, creating Garum from local ingredients, and cultivating Koji from local grains. We also explored the use of wild, local products, further enhancing the depth and uniqueness of our dishes.
Working closely with local and organic producers shaped the menu in exciting ways, and it was inspiring to see how nature directly influenced our creations. I gained invaluable insights into new cooking techniques, philosophies on food and life, and a deeper understanding of natural law.
