Chef Viroon Seesod, Executive Sous-Chef at Chomsindh Bangkok

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

I made a conscious decision to become a chef because cooking has always been my passion. It brings me joy to express creativity through food.

Who was your biggest influence to embrace a cooking career?

Jamie Oliver. His approachable style and philosophy around fresh, honest food truly inspired me to pursue this path.

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

Healthy eating and casual dining concepts are gaining a lot of momentum. Diners today seek food that is both nourishing and approachable.

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

I'm working a lot with prawns lately; white prawn, tiger prawn, and river prawn- they’re versatile and bring out wonderful flavours in various styles of cooking.

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

It’s not difficult at all. Bangkok has a rich and diverse food supply, making it quite convenient to source quality ingredients.

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

A simple stir-fried holy basil dish - comforting, aromatic, and full of flavour.

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

Yes, I always try to incorporate seasonal local produce. It not only enhances the quality and freshness of the menu but also helps manage cost effectively.

Is there one dish that sums up your style?

Yes — dishes that feature complex aromas are my signature, especially those using smoking techniques, wok-frying, or charcoal grilling.

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

Absolutely. I love bringing new inspirations into the menu to keep things exciting and fresh.

Do you try out dishes on your family or friends?

Yes, they’re my most honest critics and their feedback is invaluable.

How often do you change the menu at your restaurant?

We refresh the menu every three months to reflect seasonal ingredients and new ideas.

Do you serve vegetarian dishes?

Yes, we offer a selection of vegetarian options to cater to all dietary preferences.

What are your customers' most frequently requested dish?

Fried rice is consistently a top favourite — it’s simple, satisfying, and always comforting.

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

Determination and humility. These qualities create a strong foundation for growth and learning.

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

I think it’s a great thing. It has elevated public perception of the culinary profession and inspired many young chefs around the world.

Can you name some famous people you have cooked for?

Chef Andy Yang — it was a privilege to cook for someone I deeply respect in the industry.

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

A combi oven. It’s incredibly versatile and essential in a modern professional kitchen.

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

“I believed in your potential, so I pushed you to be your best.” Those words have stayed with me and continue to motivate me every day.

What’s are your favourite restaurants in Bangkok?

Rark Thai Cuisine — I admire how they bring depth and authenticity to Thai flavours.

Your favourite holiday destination?

Anywhere I can go with my family. For me, it’s the company that makes a place special.

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

For me, success isn’t defined by fame or wealth — it’s about creating something meaningful from the ground up. I dream of building my own business, not just to be an owner, but to dedicate myself fully to its concept, execution, and growth. That, to me, is what living life with purpose truly means.