Chef Theerasak Srionnual, Executive Chef at Four Points by Sheraton Phuket Patong Beach Resort

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

Becoming a chef was a conscious decision, driven by my deep passion for food and the inspiration I found in my mother’s cooking. From an early age, the kitchen always felt like home — a place where creativity, comfort, and connection came together.

Who was your biggest influences to embrace a cooking career?

My biggest influences were my mother, who cooked with heart and soul, and Chef Gordon Ramsay, whose passion and unwavering discipline inspired me to pursue excellence and hold myself to the highest standards in the kitchen.

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

I’ve noticed a growing shift toward sustainable dining, with an increased focus on plant-based alternative ingredients and hyper-local sourcing. At the same time, guests are becoming more adventurous, embracing bold and authentic regional flavors like never before.

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

Lately, I’ve been using a lot of kaffir lime leaves and Southern Thai herbs like stink beans (sa-tor). They’re becoming more popular for their bold, distinctive flavors and health benefits.

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

Sourcing ingredients in Phuket is relatively easy, thanks to the abundance of local markets and the availability of Southern Thai produce. That said, sourcing premium international ingredients can be more challenging and often requires advanced planning and strong relationships with trusted suppliers.

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

For a laid-back dinner at home, I’d go for a simple Southern Thai-style stir-fry with shrimp paste and fresh vegetables, served with jasmine rice and spicy nam prik (a traditional Thai chili dip).

What’s the difference between being an Executive Chef in Phuket?

Being an executive chef in Phuket means placing a strong emphasis on creating hospitality-driven experiences tailored for tourists. It’s about striking the right balance between authenticity and accessibility, offering global guests a true taste of Thailand while also ensuring that the food remains approachable and enjoyable for a diverse audience.

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

Yes, absolutely. We prioritize sourcing local produce as much as possible because it supports the community, guarantees freshness, and brings an authentic sense of place to our menu.

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

In Thailand, food is more than just nourishment – it’s a way of life. Meals are often shared and reflect a strong sense of community. In other places, food may not always carry the same cultural weight and is sometimes seen more as a routine or convenience, rather than a meaningful tradition or social ritual.

Is there one dish that sums up your style?

Yes, Southern Thai-style yellow curry with crab meat. It’s bold, spicy and elegant, yet deeply rooted in tradition. It reflects my love of Southern Thai flavors and the balance between intensity and refinement that defines my cooking style.

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

Definitely. I enjoy reimagining traditional Southern Thai dishes with modern presentation and refined techniques – making them more approachable and visually appealing for our international guests while staying true to their original essence.

Do you try out dishes on your family or friends?

Always. Whenever I’m working on a new dish, I let my family and close friends try it first. They’re my most honest critics, and their feedback helps me fine-tune the dish before it makes it on to the menu.

How often do you change the menu at Four Points by Sheraton Phuket Patong Beach Resort?

We update the menu seasonally to highlight the freshest ingredients available. In addition, we regularly introduce special recipes and themed dining nights throughout the year to keep the experience fresh and engaging for our guests.

Do you serve vegetarian dishes?

Yes, we offer a variety of vegetarian and even vegan dishes, crafted with fresh local vegetables and herbs. We make sure they’re just as flavorful and satisfying as any other item on the menu.

What are your customers most frequently requested dish?

Our spicy tom yum goong and Southern Thai-style crab curry are among the most frequently requested dishes. They truly capture the bold, vibrant flavors our guests come back for time and again.

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

I believe the most important qualities in a young chef are discipline, humility, a genuine eagerness to learn, and the ability to remain calm and focused under pressure.

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

I truly admire what he’s accomplished. By bringing haute cuisine to a wider audience through television, he’s made fine dining more approachable and inspired countless people – including myself – to pursue culinary excellence with passion and discipline.

Can you name some famous people you have cooked for?

I’ve had the privilege of cooking for regional dignitaries, international celebrities, and respected leaders in the hospitality industry. However, discretion is a core value in our profession, so I
always respect their privacy.

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

A sharp, well-balanced chef’s knife. It's more than just a tool; it's an extension of your hand and fundamental to everything you do in the kitchen.

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

“Cook with your heart, but think with your head.” That advice has stayed with me. It reminds me to balance passion with precision – bringing emotion to every dish, while maintaining focus and discipline in the process.

What are your favorite restaurants in Phuket?

I really enjoy Raya Restaurant for its authentic Phuket flavors that reflect true local heritage. Suay is another favorite – their modern Thai creations are innovative, beautifully presented, and full of character.

Your favorite holiday destination?

The mountains of Chiang Mai. The combination of flavorful Northern Thai cuisine, rich culture, and peaceful atmosphere always recharges my soul.

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

I hope to play a part in sharing Southern Thai cuisine with a wider audience and to guide and support young chefs along the way. One day, I’d love to open a small culinary school or restaurant that connects with the community and honors local traditions.