Name :-Siriporn Krasaeat
Signature Dish(es) :-Stir fried Morning glory with Chicken, Chili, Garlic and Oyster sauce.
Favourite Restaurant(s) :-Fifty Five East in Grand Hyatt Mumbai
Favourite Dessert(s) :-Chocolate fondant, Mango sticky rice.
Favourite Drink(s) :-Mango lassie
What inspired you to become a chef?
I love to cook and see people eating the food .It makes my life busy in creating new things, that’s why being a chef never makes me feeling bore.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
Thai! Because I am Thai, I used to cook for my grand parents by using organic veggies from our garden. They use to love it from that I started my life to think our of the box and enjoy to make them happy with my food.
Is there a chef you admire the most? Who and why?
Chef Nishant Choubay. I am working with him from last 4 years. He is a very cool, chef he always give me home work and motivates to a new thing. He teach us to give love in a dish and never say No, if we share the idea. He always says that if I can do, you guys can also do.
Do you have any advice for someone wanting to become a chef?
Chef’s life is not that easy, you must be concentrated. We don’t get much time for family no holiday in high season, No festival in our calendar. The end just listen to your heart and do it.
ABOUT Thai Chef Dusit | The Roseate | | New Delhi
Siriporn Krasaeat, nick name joy. She was born and bought up in Lopburi province, Thailand. She believes that she becomes a chef by destiny. As she started her training in food and beverage service. But the hotel didn’t had a uniform for her size so training manager asked her to change her department and she had interest in kitchen also so from there the journey of her life as a Chef begun. In her initial days she used to stand on live eggs counter and she enjoyed interacting with guests.
From there her hunger to learn more started, so she started searching for some culinary school. Then she joined Dusit Thani College for hospitality. From there she got internship in Holland for 6 months In initial days were difficult for her but after sometime she started learning and performing well from there she never looked back. it was difficult for her to find some local Thai food in her area so She started using local ingredients and started cooking in Thai style, this was very interesting for her to innovate new dishes.
Afterwards She worked in many known brands all over the worldSheraton, JW Marriott,Grand Hyatt Doha (preopening team), Grand Hyatt Mumbai, Shangri la and currently working in the Roseate New Delhi.
Hotel started growing vegetables in their farms. But the local farmer didn’t had the knowledge about Thai vegetables so she started growing that in her balcony and later on shifted that to the farm , now they use all the organic Thai vegetables from their farm to the table. Now each and every day is a new learning experience for her so that why being a Chef is a best part you never stop learning.