{"id":6004,"date":"2019-07-13T13:32:57","date_gmt":"2019-07-13T06:02:57","guid":{"rendered":"https:\/\/www.luxurysocietyasia.com\/?p=6004"},"modified":"2020-01-05T18:23:21","modified_gmt":"2020-01-05T10:53:21","slug":"read-a-successful-young-thai-chefs-take-on-restaurant-awards","status":"publish","type":"post","link":"https:\/\/www.luxurysocietyasia.com\/read-a-successful-young-thai-chefs-take-on-restaurant-awards\/","title":{"rendered":"Read A Successful Young Thai Chef\u2019s Take On Restaurant Awards"},"content":{"rendered":"

Restaurant awards have been around for decades in different formats. In the past many of the great chefs have built their reputation on building and holding onto those awards as an endorsement of their culinary excellence. Times change so Laurence Civil <\/i>spoke with Chef Thitid \u201cTon\u201d Tassanakajohn<\/strong><\/span> of Le Du Bangkok<\/strong><\/span><\/a> for his take on what they mean to him.<\/p>\n

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Story by Laurence Civil<\/i><\/strong><\/p>\n

Chef Ton is currently rated 20th<\/sup> at Asia\u2019s 50 Best Restaurants<\/strong> and was awarded his first Michelin star<\/strong> earlier this year. Having interned at 11 Madison Park and Jean Jacques in New York he already had a working understanding of the value of Michelin stars to top restaurants.<\/p>\n

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All Awards by their very nature will be the source of controversy and are seen differently by Chefs in different parts of the world. Those where Michelin has been established for decades some chefs are handing back their guides as they found it a burden as it restricted how they developed their restaurants.<\/p>\n

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At World\u2019s 50 Best<\/strong> held recently at Marina Bay<\/strong> Sands in Singapore, a new rule introduced this year rendered previous winners of the top award from being eligible for the list, so the one guarantee of the evening was that there would be a new star at the top of the pile. In particular the restaurants that are exclude from this tier of the awards are New York’s Eleven Madison Park, The French Laundry in California, The Fat Duck in Bray  near London and last year’s winner, Osteria Francescana from Modena in Italy. They have been elevated to the alumni of \u2018’Best of the Best’ program.<\/p>\n

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\u201cEach bring a different type of customer,\u201d says Chef Ton, \u201c50 Best bring the more curious foodies, while the Michelin star attracts a more conservative dinner who might not otherwise have chose to dine at my restaurant. Being recognised by both sources is a double approval.\u201d<\/p>\n

\u201cFor me as a chef being a part of 50 Best is about being a part of a larger culinary community,\u201d he adds. \u201cI get to see more of what is going on in the wider culinary community and I get to meet people which lead to invitations to guest chef spots overseas. Letting the taste of my food spread the word about what we at Le Du and Baan are cooking.<\/p>\n

Thai Chef Ton Thitid Tassanakajohn – Le Du Bangkok Thailand – The Best Restaurant in Asia,\u00a0The Best Restaurant in Thailand\u00a02023,\u00a0A Michelin Starred Restaurant<\/a><\/p><\/blockquote>\n