Published on : Sunday, June 4, 2017
Chef Thong Aek Seneewong na Ayuthaya , with more than 16 years’ experience across Asia working for some of the best hotels and chefs in the business, has chosen Centara and Krabi as his new workplace and home. This is sure to delight guests and locals alike with his amazing culinary creations.
After completion of Siam Business College with focus on Tourism, Thong was able to get his first opportunity during the opening of the Bangkok Peninsula Hotel. Other people would have aimed for a chance in one of the restaurants but he was quite happy and content to get a chance to work in “Chili & Pepper” the staff canteen of this famous five-star hotel. He learned to cook Thai food for Thai people.
He got a chance to go abroad for the first time to join the Mandarin Oriental Macau for five years. His starting position was as Commis in Naam the fine dining Thai restaurant, where he learned the finesse of fine dining and elegant plate presentation. He was promoted after two years and worked as Demi chef. After three years in the Thai restaurant he was given a chance to move as Demi chef to the fine dining Italian restaurant, Mezzaluna.
After five years abroad he felt the need to return to his roots. Through Mandarin Oriental Hotel group he was invited to return to Thai cuisine at the Le Grand Lanna Restaurant at the Dhara Dhevi, the magnificent hotel of Chiang Mai where he was fortunate to be promoted to Chef de Partie.