Observing the work of others inspired me to improve in what I love doing
Poommipat Issarasupawan is a distinguished Executive Chef specializing in Omakase, boasting over a decade of culinary experience across prestigious Thai establishments. Beginning as a trainee at Dusit Thani College in Chiangmai, Poommipat rapidly progressed through esteemed roles, including Demi Chef at Holiday Inn and Chef de Partie at Shangri-la Hotel and Resort. His significant tenure as Executive Sous Chef at 137 Pillars House marked a pivotal point in his career. He later served as Executive Chef at notable locations such as Ninety Nine The Heritage Hotel and Ibis Styles Hotel, culminating in his recent role at Chala Number 6. Poommipat's journey is characterized by dedication to culinary excellence, innovation, and leadership
We’ve heard part of your process in coming up with new menu items is drawing them. Can you tell us more about your process?
First, I imagine the overall presentation that I would like it to be and then find the right ingredient and decoration one-by-one to match with the original idea. Once I have all the components, I start to draw the second time in detail with all components that I found.
You were a competitor on Iron Chef Thailand - how did that experience influence your career?
For me, the competition served as a valuable lesson. Observing the work of others inspired me to improve in what I love doing. Additionally, I learned new techniques during the competition, which I have since integrated with my existing skills to create unique dishes.
What are your inspirations as a chef? Other chefs? Different cuisines?
As I've grown older, my sources of inspiration have evolved. My first and enduring inspiration has always been my mother, since my earliest years. Later, as I grew up, my auntie became another significant source of inspiration during the time I spent with her. And now, since becoming a chef, Gordon Ramsay has emerged as my latest inspiration.
What are you bringing that’s new to the Chiang Mai restaurant scene?
I am dedicated to elevating the Japanese dining experience in Chiang Mai to mirror that of fine dining. While the concept of fine dining is already well-established in Western cuisine, Japanese fine dining remains relatively new in this region. Additionally, the understanding of the omakase concept in Chiang Mai is not yet fully developed. My goal is to introduce the authentic Japanese culture to the local people and create a memorable dining experience for those visiting Chiang Mai
Personalization is a big part of the Hotel Sensai guest experience. Can you tell us how that extends to dining at the hotel?
Based on the concept of omakase, which means 'trust the chef,' this approach allows guests to express their food preferences. Guests are familiar with only some of the main ingredients and inform the chef of their preferred flavors or tastes. They then trust the chef to prepare the food accordingly. I consider this a highly personalized culinary experience, as each guest has unique preferences, and every day I customize the perfect dish for each individual.
Are there any memories or lessons you learned while training to be a chef?
When I was an intern at Sheraton Chiang Mai Hotel twenty years ago, I once dropped 2000 chicken eggs and scattered them all over the kitchen, and that’s the main memory for me from training to be a chef. It taught me a lot in developing myself to be better everyday
What is one piece of advice you would give to aspiring chefs in Thailand/ around the world?
You must not stop learning. Food knowledge never ends. Keep your mind open. There are new technologies and new knowledge to be gained every day. Learn and adopt the ones that will be good for your style.
Visit Chef Poommipat Issarasupawan at Hotel Sensai