Thaneht “Keng” Naovarat, a seasoned chef with three decades of luxury hospitality experience, has been appointed Executive Chef at Meliá Pattaya Hotel. He will oversee the hotel’s diverse dining venues, including Lay Beach Club, Yitong Chinese Restaurant & Sky Bar, Sanehh Sarae, and Nikkei restaurant Den. Previously, he held executive roles at Marriott Chiang Mai, Holiday Inn Chiang Mai, and W Hotels Bangkok, and worked internationally with major cruise lines. As the first Thai Culinary Director at a Starwood property in Thailand, Naovarat brings a wealth of experience and a globally inspired approach to Meliá Pattaya’s culinary scene.
What inspired you to become a chef, and how has your passion for cooking evolved over the years?
My inspiration to become a chef came from my family's joy of experimenting with flavors, which turned our kitchen into a place of creativity and togetherness. Over the years, my passion for cooking has grown from simply loving food to immersing myself in the art and culture behind it. Exploring different cuisines has shown me how food is a universal language that connects people and tells stories. It’s not just about creating dishes; it’s about crafting experiences that bring joy and meaning to others.
I’ve grown to appreciate how food tells a story, brings people together, and creates lasting memories. One of the highlights of my career so far has been immersing myself in the rich culture of food. Learning the traditions of cooking and different cuisines has not only expanded my palate but has also deepened my appreciation for how food can reflect a community's identity. These moments remind me of why I chose this path, fueling my passion and constantly inspiring me to push my boundaries and grow as a chef. Each dish I create is a tribute to the diverse culinary landscapes that have shaped me.
Each dish I create is not just a recipe; it’s an opportunity to learn, experiment, and share a part of myself with others. Cooking has become a powerful form of self-expression, a way to honor diverse cultures, and a medium for sparking joy and connection. Whether it’s a comforting home-cooked meal or a carefully plated dish, I strive to make every bite meaningful and memorable.
Could you share some of the highlights and challenges of your career so far?
One of the hardest yet most rewarding aspects of my career has been training people. It’s a multifaceted process that goes far beyond simply teaching techniques. Training requires cultivating a shared vision within the team, instilling patience, and fostering a culture of excellence. It's about nurturing an environment where every individual feels empowered to contribute, grow, and ultimately take ownership of their craft.
Guiding others while maintaining high standards in the fast-paced, high-pressure environment of the kitchen is no easy feat. It requires immense adaptability, clear communication, and the ability to inspire confidence in others. At times, you’re balancing the demands of a busy kitchen while helping each team member evolve and discover their unique strengths.
How would you describe the culinary scene at your property and what makes it different from other places you have worked before?
The culinary scene at Meliá Pattaya Hotel is vibrant and diverse. We focus on creating an experience that connects our guests to the local culture through food. We take pride in using locally sourced ingredients, ensuring that our dishes not only reflect Pattaya city's rich heritage but also support sustainable seafood farming practices.
What sets us apart is how we bring a modern approach to traditional flavors, giving each dish a unique, contemporary twist, while always keeping sustainability in mind. It’s about respecting the roots of the cuisine, supporting local farmers, and pushing the boundaries of what people expect in a way that’s environmentally conscious.
What makes Meliá Pattaya Hotel different from other hotels I’ve worked at is the strong emphasis on creativity and collaboration. The kitchen is a place where all team members contribute their ideas, and everyone is encouraged to experiment and innovate while staying mindful of our ecological footprint. We move beyond executing a menu; it’s about crafting an experience together as a team, with each individual bringing something special to the table. The energy here is truly one of shared passion and commitment to excellence and making a positive impact on the environment, which has made it such a fulfilling place for me to work.
What are some of your signature dishes or specialties?
At Meliá Pattaya Hotel, we take pride in crafting dishes that celebrate rich local flavors while embracing sustainability, tradition, and innovation. Each dish is thoughtfully designed to highlight the finest locally sourced ingredients, ensuring freshness, quality, and a deep connection to our region’s culinary heritage. By incorporating time-honored Thai cooking techniques—such as slow simmering, charcoal grilling, and fragrant spice blending—we bring out the true essence of each ingredient, adding depth and complexity to every bite.
Beyond technique, we are inspired by the lost recipes of older generations, reviving forgotten family dishes that tell stories of Thailand’s culinary past. By researching traditional cooking styles and collaborating with local artisans, we recreate flavors passed down through time, preserving them for future generations to enjoy.
We are dedicated to using sustainable seafood, farm-fresh produce, and organic herbs, supporting local farmers and fishermen while delivering dishes that are both flavorful and responsibly sourced. Our goal is to create an exceptional dining experience that balances creativity, authenticity, and environmental consciousness. Some of our signature dishes include:
• Sen Jhan Pad Poo – A time-honored Chonburi-style rice noodle dish, prepared using an age-old stir-fry technique in a searing-hot wok to infuse deep, smoky aromas. Fresh, sustainably sourced crab meat adds a zesty citrus finish, paying homage to coastal Thai cuisine.
• Chu Chee Pla Kao – A beloved recipe passed down through generations, featuring simmered grouper prepared with a traditional Thai method that locks in juiciness. The dish is topped with a velvety mild curry sauce, enriched with locally grown bergamot leaves for an authentic, fragrant touch.
• Goong Tod Sauce Ma Kham – Inspired by the culinary wisdom of older Thai families, this dish features golden-fried Gulf white prawns coated in a light, crispy batter, served with a rich organic duck egg, tangy tamarind sauce, and crispy shallots. The balance of flavors and textures reflects the depth of traditional Thai cuisine.
From appetizers to desserts, every dish is crafted with care, passion, and a commitment to preserving Thailand’s culinary traditions. For us, it’s not just about food—it’s about reviving the flavors of the past and sharing them with a new generation of diners.
What advice would you give to aspiring chefs who are just starting out in their careers
My advice to aspiring chefs is to embrace the journey with an open mind and a willingness to learn. The culinary world is vast, and there is always something new to discover—whether it’s a technique, an ingredient, or a different culture’s approach to food.
Start by building a strong foundation in basic techniques, honing your skills, and understanding the balance of flavors. Equally important is developing the discipline to maintain high standards consistently. Pay attention to every detail, from preparation to presentation, because the difference between good and great often lies in the small things. Remember, every dish, no matter how simple, is special. It’s not just about creating something visually stunning—it’s about ensuring each plate has the right balance of flavors and tells its own unique story.
Don’t shy away from challenges or stepping outside your comfort zone. Every challenge is an opportunity to grow, and mistakes are a natural part of the learning process. However, it’s just as important to take full responsibility for your work in the kitchen. Owning your actions—whether a mistake or a success—builds trust and accountability within your team.
Take pride in your role, whether leading the line or supporting your peers, and always strive for excellence. Learn to work as part of a team—collaboration is key to creating something exceptional. Cultivate your creativity and always seek ways to improve, because the best chefs never stop evolving.
Lastly, never lose your passion for what you do. That passion will keep you focused, help you maintain high standards, and drive you to continually grow as a chef. Every dish you create is an opportunity to showcase your dedication, craftsmanship, and love for the craft.