Chef's Talk
TOP25 Restaurants talks to a diverse cross-section of the best and most popular chefs in the world. Our Chef's Talk with renowned chefs and industry experts are always enlightening and entertaining. They have extensive experience and knowledge in culinary arts, tips and tricks on food preparation and how to select the best ingredients; talking to them can give you valuable insights about the restaurant sector and cooking in general.
Chef Ricardo Nunes
Chef Ricardo Nunes, Head Chef at hom restaurant, took his first steps in a professional kitchen at tender age of nineteen and since has honed his …
Chef Pam - Pichaya Utharntharm
Thai by birth, multiracial Thai-Chinese-Australian Chef Pam (Pichaya Utharntharm) was brought up in Bangkok. Pam started her culinary career when she moved to the United …
Chef Nooror Somany Steppe
For over 40 years Chef Nooror Somany-Steppe, co-founder and director of the Blue Elephant Group, is one of the most famous ambassadors of Thai cuisine …
Chef Banky Jazz
After graduating from the Faculty of Music at Silpakorn University, aged 26, Chef Banky decided to abandoned music and peruse a career in gastronomy. His first restaurant …
Chef Kirk Westaway
Multi-award winning and internationally renowned chef, Kirk Westaway is one of the most dynamic, creative and celebrated maestros on the Michelin star dining scene. Drawing …
Chef Pantid Jindaj (Eat)
Chef Pantid Jindaj (Eat) is the Executive chef at Semi Di Tsubu, a progressive Japanese kitchen with Italian influence restaurant at Surin Beach, Phuket. He …
Chef Alessandro Frau
Alessandro Frau fuses the timelessness of tradition with the modernity of now to present what foodies have now come to recognize as Frau’s brand of …
Chef Nicholas Chew
As part of our series of short interviews with chefs, restaurateurs, lifestyle and hospitality leaders here and will be asking them some questions that perhaps …
Chef Francesco Lenzi
At Lenzi Tuscan Kitchen, Executive Chef Francesco Lenzi brings region specific Tuscan cuisine to Bangkok, focusing on the sourcing of ingredients and the use of …
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