Chef Paulo Airaudo, 2-Star Michelin Chef & Chef-Owner at Sartoria, Bangkok, Thailand

Was your decision to become a chef conscious or did you fall into it?

I started my career at 14, washing dishes and watching chefs at work. Traveling exposed me to diverse cultures through food, and gradually I became fascinated by cooking. My career has never been planned—it’s been about hard work and striving to improve every day.

Who were your biggest influences in embracing a cooking career?

There’s no single person who inspired me. It all began at home—watching my mother and grandmother cook. We always had good food, so I believe my roots and family standards shaped my passion.

What’s an emerging ingredient you’re using a lot these days?

I don’t follow trends or use ingredients just because they’re popular. For me, it’s about truly understanding each ingredient—its potential and how best to adapt it to my cuisine.

How easy or difficult is it to find the right ingredients for your cuisine in Bangkok?

It’s always a challenge starting fresh, but we learn as we go. Thailand has beautiful local herbs and produce, which we incorporate seasonally into our menus. Using seasonal ingredients brings out the best flavor and quality.

What would you cook at home for a laid-back dinner?

A simple sandwich with salami or mortadella. I cherish my free time, so I don’t spend it cooking elaborate meals. This sandwich feels like home and helps me relax, instantly switching off work mode.

Do you source as much local produce as possible for each restaurant, and does this impact the menu?

We always try to incorporate local products, but it takes time, especially when opening in a new location. Ingredients are the heart of every dish, so I ensure quality and authenticity come first.

How is people’s relationship with food different between Spain and Thailand?

Surprisingly, there’s a strong similarity! Both cultures have an immense love for food—it’s visible everywhere, in households and daily life. It’s truly beautiful.

Is there one dish that sums up your style?

No, there isn’t one dish that defines my style. With evolving techniques and global influences, my food is constantly developing. I adapt, learn, and grow—so my cuisine evolves with me.

Will any recently discovered dishes be making their way onto your menus?

We always use seasonal products, so the menu evolves every season. That said, some favorites—like the Hamachi and parsley risotto—remain constant because we love them.

Do you try out dishes on your family or friends?

No. The food we serve in restaurants requires experience and precision. I trust my team and myself for that. At home, I don’t pressure my family to understand the business—I want them to follow their own passions.

How often do you change the menu at Sartoria?

We change the menu seasonally, about three times a year. Some dishes stay because we love them, while others evolve using seasonal ingredients.

Do you serve vegetarian dishes?

No, we do not currently serve vegetarian dishes.

What do you think are the most important qualities in a young chef?

Discipline and curiosity. You need the will to learn and the strength to overcome laziness and work hard. Curiosity keeps you open to new knowledge and growth.

What do you think about chefs like Gordon Ramsay, who have taken haute cuisine to the masses via reality TV?

We are very different. I’m an introvert and enjoy my work quietly. Cooking makes time fly for me—it’s a deeply personal experience that’s hard to express.

Can you name some famous people you have cooked for?

I prefer to keep my guest list private.

What's the best advice you've ever been given?

Work hard. If you commit and work hard enough, success will follow.

What are your favorite restaurants in Bangkok?

I enjoy trying new places wherever I go and travel often, so I don’t have a specific favourite. I usually follow recommendations from fellow industry friends in the area.

Your favorite holiday destination?

I love traveling and discovering new places. I don’t have a particular destination I return to often—home is wherever I feel most comfortable, especially since I travel frequently.

What’s next for you (plans, dreams, etc.)?

I want to open more restaurants in this region, possibly in southern Thailand. We’re also preparing to expand further into China.