I am committed to making our dining experiences truly unique and memorable and reflective of the rich culture and natural beauty of Khao Yai.
Chef Nirut leads the culinary team at the resort, overseeing unique dining outlets including three in restored heritage railway carriages designed by Bill Bensley. These outlets feature Thai cuisine at Somying’s Kitchen, French fine dining at Poirot, French-inspired cocktails at Papillon Bar, the Tea Carriage’s renowned afternoon tea, the Terminus Bar, and 24-hour In-Room Dining.
With 20 years of experience, Chef Nirut has worked in the Bahamas, Chile, and the UAE, starting as a Commis Chef at Le Royal Meridian Resort and Spa in Koh Samui. He has held prestigious positions at Mandarin Oriental Hotel Chile, Grand Hyatt Chile, Hyatt Regency Dubai, Amari Doha, The Ritz-Carlton Dubai, Six Senses Resort and Spa Koh Samui, and The Island House Resort in the Bahamas. Before joining InterContinental Khao Yai Resort, he was the Cluster Executive Sous Chef at Centara Hotel in Muscat, Oman.
“I am very happy to come back to Thailand and incorporate my international experience to offer the best of both Asian and International cuisine. The local produce here is world-class,” said Chef Nirut.
What inspired you to become a chef?
My passion for cooking started at a young age, inspired by the vibrant flavors and aromas of my family's kitchen. Growing up, I spent countless hours watching and helping my family prepare traditional dishes with love and precision, which sparked my curiosity and love for culinary arts.
A pivotal moment for me was when I had the opportunity to work in a professional kitchen of an international hotel line during my teenage years. The fast-paced environment, the teamwork, techniques, and the creativity involved in crafting dishes were exhilarating. This experience confirmed my desire to pursue a career as a chef.
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How has your passion for cooking evolved over the years?
My journey has also been shaped by experiences working in 5-star hotels from in different corners of the world such as the United Arab Emirates, Qatar, Oman, Bahamas and Chile - each culture and cuisine I have encountered has added a new dimension to my culinary perspective. These experiences taught me the importance of embracing diversity and continually pushing the limits of creativity in the kitchen.
As the Executive Chef at InterContinental Khao Yai Resort, these experiences influence my approach to creating unique and memorable dining experiences for our guests. I am committed to using locally sourced ingredients and sustainable practices, drawing inspiration from the diverse culinary traditions I have encountered.
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What brought you to InterContinental Khao Yai, and what do you enjoy most about working here?
The stunning natural surroundings of Khao Yai, with its lush landscapes and vibrant local culture, provide endless possibilities.
Looking ahead, I am excited about the potential to further develop the culinary program at InterContinental Khao Yai Resort, exploring new trends and incorporating more local flavors and sustainable practices. I am committed to making our dining experiences truly unique and memorable and reflective of the rich culture and natural beauty of Khao Yai.
Tell us a bit about your Chef's Table at Somying. What can we expect?
The Chef's Table event at Somying’s Kitchen is a unique and intimate dining experience designed to immerse guests in the heart of our culinary artistry. Set in the serene and picturesque environment of InterContinental Khao Ya Resort, the Chef's Table offers an exclusive opportunity to enjoy a front-row seat to the culinary process.
Our cuisine at Somying’s Kitchen is a fusion of local and international flavors, crafted using the finest, locally sourced ingredients. The menu is inspired by the rich culinary heritage of the region, complemented by modern techniques and innovative twists. Each dish is designed to highlight the best seasonal produce, ensuring a fresh and dynamic dining experience.
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What advice would you give to aspiring chefs who are just starting out in their careers?
For aspiring chefs just starting out in their careers, I would offer several key pieces of advice based on my own journey and experiences in the culinary world. PASSION AND DEDICATION ARE CRUCIAL. Cooking is not just a job; it's a way of life. You must love what you do and be willing to put in the time and effort to hone your craft. Your passion for cooking will drive you to continually improve and push the boundaries of your creativity.
Visit Chef Nirut and his special Chef's table here