Chef Thanawut Chaiwanwut, Executive Chef at Garrya Tongsai Bay Samui

Chef Thanawut Chaiwanwut, or simply Chef Eak, is the Executive Chef at Garrya Tongsai Bay Samui, where he oversees all three restaurants and leads a team of nearly forty. Known for his diverse expertise across Western, Thai and Asian fusion cuisine, he brings a flexible, guest-focused approach to dining, ensuring each experience is thoughtfully tailored to individual preferences, including dietary requirements. Inspired by the resort’s natural surroundings and sustainable practices, he embraces fresh, locally sourced ingredients, many from the resort’s own gardens, creating dishes that reflect both seasonality and a strong sense of place.

Hailing from Songkhla, Chef Eak began shaping his culinary foundation at Songkhla vocational college. Starting his journey as a cook’s helper, he has spent over two decades working his way through leading five-star resorts in Phuket and Krabi, further refining his craft with training at the Michelin-starred Black Swan in Oldstead, England. His experience has shaped a versatile and thoughtful approach to cuisine, rooted in both technique and creativity.

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

At first, I never planned to become a chef. I had the chance to work in a kitchen, and once I experienced the fast pace, creativity, and teamwork, I found myself enjoying it more and more. That excitement gradually turned into a real passion, and I chose to pursue this path seriously as it felt like the right place for me.

Who was your biggest influences to embrace a cooking career?

The person who influenced me the most to pursue a cooking career was my grandmother. When I was young, I loved watching her cook—she made every meal feel special, not just about the food but about bringing the family together. That warm atmosphere inspired me to create the same happiness for others through cooking. Later, working with senior chefs, their dedication and creativity motivated me even more and gave me the confidence to fully commit to this path.

What are some emerging food trends that you’re noticing?

Lately I’ve noticed that plant-based dishes are becoming really popular, especially creative uses of beans and mushrooms as protein. Another big trend is food and drinks that support health, like fermented beverages or recipes that are good for digestion. Personally, I enjoy experimenting with traditional flavors and modern ideas, as it brings both great taste and health benefits together.

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

These days I’ve been using a lot of locally sourced seafood and native vegetables. They’re incredibly fresh, full of unique flavors, and truly capture the essence of Thai cuisine. Cooking with them makes me feel connected to the community and to the ingredients at their source.

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

In Koh Samui, finding fresh ingredients is quite easy, especially local seafood and seasonal produce from the region. However, more specialized items for certain international cuisines can be more challenging, as they often need to be sourced from Bangkok or elsewhere. Overall, the charm of cooking here is being able to use ingredients that are fresh and truly unique to the island.

What would you cook at home if you were just making a laid-back dinner?

For a laid-back dinner at home, I usually cook something simple like grilled prawns or fish from local fishermen with lightly cooked native vegetables. It’s straightforward yet full of freshness, and it feels warm and comforting, like a meal that brings the family together.

What’s the difference between being an Executive Chef in cities and in Koh Samui?

Being an Executive Chef in Koh Samui is different from working in a big city because here I work more closely with island ingredients. Fresh seafood and regional produce are at the heart of the menu, while in the city there’s a wider range of imported products and more complex systems. In Samui, the kitchen is about connecting with the community and nature, creating dishes that are truly rooted in place and reflect the island’s identity.

Do you source as much local produce as possible for each restaurant and does this have a big impact on the menu?

Yes, I try to source as much local produce as possible, from locally caught seafood to island-grown vegetables. The freshness and unique character of these ingredients have a strong impact on the menu, making the dishes stand out and truly reflect the spirit of Koh Samui through a cuisine that is rooted in place, while also responding to the growing demand for sustainable dining.

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

In Thailand, people’s relationship with food is deeply rooted. It’s not just about eating, but about connecting families and communities, where every meal carries meaning, from sharing to celebrating. This is something we reflect across our restaurants at Garrya Tongsai Bay Samui, and especially at EVOL, where we focus on wellbeing-driven dishes using ingredients from our own organic garden or locally sourced produce. In other countries where I’ve worked, food is often seen more as convenience or lifestyle. In Thailand, it remains part of the culture and memories, woven into every dish.

Is there one dish that sums up your style?

If I had to choose one dish that sums up my style, it would be crab curry with coconut rice made from locally sourced seafood, served with native vegetables. It’s simple yet full of natural flavors and it tells the story of the community and local ingredients. This dish reflects my love for food that feels genuine and brings people together.

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

Yes, one of the dishes I discovered recently—crab curry with coconut rice and island vegetables—will be added to the new menu. It captures the local flavors and freshness of the ingredients, and I believe guests will feel the authenticity and the spirit of Samui island through this dish.

Do you try out dishes on your family or friends?

Absolutely. Whenever I create new dishes, I often try them out on my family or close friends first. They give me honest feedback and sometimes spark ideas I hadn’t thought of. Seeing their smiles when they taste the food makes me confident the dish is ready for the menu.

How often do you change the menu?

We adjust the menu based on the seasons and local ingredients. We usually change or add new dishes every four months, so guests can enjoy fresh flavors that highlight the best seafood and native vegetables of the season.

Do you serve vegetarian dishes?

Of course. We serve a variety of vegetarian dishes that highlight native vegetables and fresh local produce, whether it’s coconut curry with local greens, chili paste with fresh vegetables, or fusion dishes adapted for those who don’t eat meat. I want everyone to experience the local flavors, no matter their lifestyle.

What are your customers' most frequently requested dish?

The most frequently requested dish is definitely the grilled seabass with panang curry sauce and coconut rice. Guests love its rich southern flavors, the fragrance of the curry paste, and the freshness of the seafood. It’s a dish that truly represents the local spirit and the style of our restaurant.

What’s the one cooking tool that a Chef should not be without?

For me, a chef should never be without a good-quality knife, especially a pairing knife for precision work. But more importantly, it’s the care and attention in every step of cooking that truly define the quality of a dish.

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

The best advice I’ve ever been given is: “Cook with your heart, not just with your hands.” It taught me to put care and sincerity into every dish, whether simple or complex. In the end, people remember not just the flavor, but the feeling the food gives them.

What are your favorite restaurants in Bangkok?

When I’m in Bangkok, I enjoy restaurants that reflect the city’s character, from modern Thai places that creatively use local ingredients to street food spots that preserve authentic flavors. I often visit Yaowarat for its energy and unique tastes, and when I get the chance, I enjoy dining at Michelin-starred restaurants like ‘Sorn’, which reimagines southern Thai cuisine in inspiring ways. The diversity of Bangkok makes every meal feel like a new discovery.

Your favorite holiday destination?

My favorite holiday is simply driving through different provinces in Thailand, staying wherever the night takes me and tasting local dishes along the way. Each journey feels like recharging my energy, discovering new flavors, and bringing back inspiration to transform my menus in the kitchen.

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

What’s next for me is to grow my restaurants into a place that tells deeper stories of local cuisine. I dream of traveling to discover new ingredients from different communities and bringing them back to create dishes that reflect both flavor and people’s stories. I also hope to share my experiences through teaching or workshops, so young chefs can see cooking as a way to connect with culture and real life.