Chef of the Month : Pisit Jinopong

For me, I believe in shameless marketing, advertising, and publicity in all their electronic and traditional forms to spread the gospel to the world through captivating storytelling and delicious food porn.

Chef Pisit Jinopong discovered his passion for cooking when he was just 18 years old. Today he has since cements his reputation in local foods circle cuisine at Anantara Golden triangle and elephant camp, ChaingRai, he upholds the highest standard in preparing authentic local Northern Thai foods and around authentic Thai dishes. His culinary experience are not only in daily operation, Taking part of in Bangkok Chef Charity from 2014-2019, Royal projects Gourmet tour events and alsoguest chef for many luxury hotels in Europe.

What are your ‘Wow’ factors when it comes to delivering dining experience?

It all starts with a passion for excellence and creativity by a cohesive team, and a dedication to designing memorable experiences that scrumptiously emphasise the star of the show – the cuisine – while playing to the strengths of the milieu and community from whom the cuisine originates, be it a natural setting in an ancient jungle or in-depth knowledge of unique traditional cooking methods or locally-sourced produce to present the experience as a compelling story.

What are the things that can make or break a chef?

When you tell stories with food in an authentic setting, often this means doing so in remote locations or off-site locales where you must rely on your outdoors or catering equipment, but durability, reliability, flexibility, and mobility are not always a given, and the failure of any of these equipment qualities can totally derail your carefully curated offering.

What’s the recommended dish at your hotel?

Our food offerings at Anantara Golden Triangle at the confluence of Thailand, Laos, and Myanmar are a smorgasbord of the best authentic dishes that these three countries have to offer, but the local Khao soi curry noodles and Myanmar curry noodles always hit the right spot with our guests.

How do you stay competitive?

Being the best and most authentic and creative at what you do is always a solid start, but if the world does not know about you and what you do, you are lost in the woods and just another lovely establishment down the winding road.  For me, I believe in shameless marketing, advertising, and publicity in all their electronic and traditional forms to spread the gospel to the world through captivating storytelling and delicious food porn.  I know that what my team and I have to offer is world class and worth travelling for.  So, if you’ve got it, stay close to your communications team and give them all the insights and creations they requite to flaunt it in their specialist way.

What’s one thing you love most about being a chef at Anantara Golden Triangle?

Honestly, what is not to like!  As much as I love and each and every day appreciate the incredible environment in which we find ourselves in an ancient jungle on the bank of the Ruak River at the confluence of Thailand, Laos, and Myanmar with our 20 or so rescued two-ton beauties roaming in their natural habitat, it is what these extraordinary once-in-lifetime experiences do for our guests that make me a happy and gratified person.