Chef Sa’s passion for cooking began in her grandmother’s kitchen, where she learned the heart and soul of Thai cuisine. What started as a helping hand turned into a lifelong culinary journey. From her first restaurant job to mastering the art of refined Thai flavors, Chef Sa brings an elegant touch to every dish, blending tradition with modern creativity at JW Marriott Khao Lak Resort and Spa.
What inspired you to become a chef, and how has your passion for cooking evolved over the years?
I actually grew up in a household where I had to take care of myself, so I started cooking with my grandmother from a young age – that gave me the foundation. Over time, the more I cooked, the more I realized how much I enjoyed it. It became more than just a skill; I saw it as a career that offered real potential for the future.
For me, cooking is like an adventure. Even if I’m not physically traveling, food allows me to explore different cultures, taste new things, and learn about people through the dishes they love and the stories behind them. That’s what keeps it exciting.
Could you share some of the highlights and challenges of your career so far?
One of the biggest challenges in my role now is leading and caring for a team. Everyone is different – different personalities, motivations, learning styles – and managing that takes a lot of learning, patience, and empathy. At the same time, I need to constantly push myself to grow and improve so I can support others in doing the same.
Being a chef is easy – if you define it as someone who cooks. But to me, being a true professional chef means much more. It’s about being a leader, a mentor, and someone who brings out the best in others. You need to stay flexible, open to change, and always curious.
Looking back 10 or 20 years ago when I started, we didn’t have resources like Google. We had to figure things out from whatever was around us. Today’s world is full of knowledge – our job is to bring it to the younger generation, to teach, to share. That’s my responsibility. I might not know everything, or even have tasted certain dishes, but I’m always willing to try. That, to me, is the mark of a true chef: someone who’s never afraid to learn, adapt, and grow.
My style now is a fusion – especially Thai-Western twists.
How would you describe the culinary scene at JW Marriott Khao Lak, and how is it different from other places you’ve worked?
Before this, I worked in city hotels in Bangkok where guests typically stay only a night or two. But here, we have long-stay guests – some stay 30 days, even two months. So the question becomes: how do we keep things interesting for them every day?
We focus on quality, variety, and experience. It’s not just about staying longer – it’s about making guests want to stay longer. And that ties into the charm of Khao Lak. We’re surrounded by nature, local culture, and a beautiful garden – all of which become part of the story we tell through our food.
We use top-quality ingredients – whether imported for our Italian restaurant or locally sourced for Thai specialties. We even feature items like grilled Tao Sor, a traditional snack no one else offers. And our commitment to sustainability isn’t just a trend – it’s a way to teach our team, experiment with ideas, and create meaningful guest experiences. This type of innovation is common in places like Germany or Scandinavia, and guests love seeing that we’re doing it too. That’s why I believe – if guests are choosing where to stay, they should choose us.
What are some of your signature dishes or specialties?
I started my career in Italian kitchens, so Western cuisine has always been my strength. But I love experimenting and learning, so over time I’ve explored many different cuisines. My style now is a fusion – especially Thai-Western twists.
One example is a dish we created during a Four-Hands Collaboration – a consommé that was actually inspired by Thai jungle curry. It looked like a classic Western soup, but had deep Thai flavors. My goal is to present Thai food in a refined, elegant way that’s accessible to all nationalities. Something that’s beautiful on the plate, rich in identity, and without losing its roots.
What advice would you give to aspiring chefs who are just starting out in their careers?
“Opportunities are in the air.” They’re all around us – the question is whether you’re ready to reach out and grab them.
Opportunities won’t come knocking. You have to go after them. Observe, learn, taste, test – and most importantly, don’t say something’s impossible until you’ve tried. I always tell my team: if you’re struggling with something, come to me. Don’t let the words “I can’t” destroy your mindset – because your attitude is everything.
One of the biggest obstacles, especially in Thai culture, is fear. Many people aren’t unwilling – they’re just afraid to try. But I see myself as part of the 20% who are willing to take risks, to change, to evolve.
So don’t fear change. Don’t fear starting over. Mistakes will happen – that’s part of the journey. If one way doesn’t work, find another. It might take time, but progress will come. Just keep going.
Meet chef Sa here