MEAL IS NOT ONLY FOOD CREATIVITY AND TECHNOLOGY, IT’S TRULY AESTHETIC.
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“Each portion of meal must be the same taste”
This is the intention of Chef Veerachai Brahminsopee, the Executive Chef who controls all food productions of Don Mueang THAI Catering. He specializes in hot kitchens and Thai dishes as he is passed on and trained in Thai cooking from his family with the experience over 30 years at THAI Catering, as well as THAI restaurants, Puff&Pie, in-flight meals, banquets, special lounge events, etc.
Chef Veerachai had been involved with so many international events such as the 13th Asian Games, The International Horticultural Exposition : Royal Flora Ratchaphruek 1999, the launch of THAI Airways’ inaugural international flights such as London, India, Russia, Italy, etc.
His strong experience crystallized the idea of “Mae Sauce” that was invented for each menu in order for the constant of food taste in every dish even not the same cook. Therefore, every dish from Don Mueang THAI Catering ensures the same taste standard.
“Bakery is talent and destiny”
Chef Montri Pouktragarn “Chef Yod” one of the pioneers Puff & Pie bakery and owners of various dessert recipes, including the legendary Filipino bread and the famous croissant onboard of THAI Airways. Maybe it’s because of talent and destiny and there’s an aunt who’s a role model chef. As a result, chef has discovered his identity and beloved work. He started working at auntie’s bakery before joining THAI Catering. For more than 30 years, chef has gradually gained experience in bakery and mastered his skills. Chefs can come up with their own dessert recipes.
He find more knowledge by visit every the famous patisserie to sample them, take notes and come back and try them out every time, with his gift and passion for bakery making, just taste it combined with visibility then know every detail and ingredient of the dessert.
Now Chef Montri is responsible for monitoring the production and invention of new bakery menus with the Don-mueng THAI Catering team to provide services for Puff & Pie and gained a trust to produce bakeries on behalf of retail companies (OEM).
“30 years of highly experience as a chef in hot kitchen”
Chef Suchat Nanta, who managed and created a various Thai dishes at THAI Catering Suvarnabhumi. With excellent knowledge of all functions in hot kitchen, first preparing vegetables meats seasoning and food plating together with the key of “cooking”, all processes have been through the chef’s experience for more than 30 years therefore, he has an expert on the Thai cuisine and the production of Airlines Catering standard. Customer briefing are very important for the next step of procedure in customers’ needs. Not only “savor” and “authentic” but also the quality and flavor of ingredients should be the high standard and meet customers’ satisfaction. The food hygiene is very important because each menu consume by a hundred customers. Chef concerns about constant flavor and hygiene as his first priority. Moreover Chef Suchat has excellent skilled of Western cuisine as well as Thai cuisine as he is an assistant western chef several times.
Customer satisfaction is the most prestigious award for Chef Suchat. Customer dissatisfaction is a serious matter for being hot kitchen Chef of THAI Catering.
Our unique Thai desserts “It’s delicious with no need to warm”
From his passion in childhood to be a professional chef who loves and determines to bring Thai desserts to be known around the world. Chef Chamnan Keawdum graduated in the field of Home Economics, with the experience and responsibility to create new Thai dessert menus for Airlines’ onboard meals over 20 years, so he is excellent in the knowledge of the Thai desserts nature. He has never stop learning that when received feedback from customers, he try to develop the recipes several times for the best flavor and texture like serving straight out of the oven even at the over 30,000 feet to achieve “It’s delicious with no need to warm”, such as Banana with sticky rice, Banana in coconut milk, Thai steamed coconut milk custard, Kanom Dok Anchan, Mung bean puff, etc., which are served by THAI Airways, THAI Smile and world leading customer airlines.
Executive Chef who believes “Food makes life happy” and he is a perfect of example that “nothing is impossible if you have the PASSION.”
To Ahmad, the ability to mix various ingredients and bring them together in a new and beautiful way is exciting. Having the potential to deliver such unique satisfaction to others through food provides him a level of personal gratification incomparable to any other pursuit.
Chef Ahmad was born and raised in the Kingdom of Jordan with the Interesting in cooking since the age of 15. After complete the graduation of culinary and hotel management diploma in Jordan, he has experience working with many five star hotels in middle east countries and Thailand for over 22 years in both fields of culinary, specialize in Arabic and Western cuisine and also kitchen ,catering managements, banquet and fine dining restaurants which guaranteed with many excellent awards and certificates.
Chef Ahmad has joined THAI Catering since 2018 as Arabic Chef until now as the Executive Chef.
He loves the challenges and always strive of tailoring new recipes to all customers’ needs together with standard safety and hygiene requirements. His goal is to innovate new recipes with high food quality and manage the balance of all needs and budgets in order to achieve worthiness to customers.
Young Pastry Chef who makes bakery by “Heart”
A young French native Pastry Chef, Thomas Le Goff, fascinated in pastry because doing with the pastry can create unlimited menus.
For more than four years, Chef Thomas has invented and created bakeries for passengers from around the world, proving his skills in the Pastry field of THAI Catering chef. Every chef’s menu uses “feelings” to create it’s unique. The bakery of Chef Thomas came up with “Sweet but Fresh” style.
He began his career at the age of 16 by attending catering B-Tec, first as cook at St Marc catering school, which inspired by his family both his father and mother’s career as chefs. Chef Thomas gains the experience while studying with an internship at La Marre aux oiseaux (One MICHELIN Star), then aims to find experiences from famous restaurants to improve himself. He started as pastry Chef at Yoann Conte restaurant (Two MICHELIN Stars). In just a few years. He became pastry head chef at Flocon De sel restaurant (Three MICHELIN Stars).
Over 10 years of experience in the bakery path, chef always take into his account is “the customer needs” before doing, which his work of THAI Airways, THAI Smile and many world leading airlines guarantee the skill of this young blood French chef.
“Food is all about simplicity, makes the difference and blends to satisfy our customers with traditional flavor”
Over 18 years with THAI Catering, Chef Lawrence Leong has created a various traditional Cantonese cuisine, as well as Chinese regional cuisine. The signature Cantonese-style braised abalone with superior broth (红烧溏心吉品鲍) ( เป๋าฮื้อน้ำแดง ), is one of his proudest dishes. Chef responsibilities such as preparing proposal, development and create new menu for THAI Airways, customer airlines, charter flight and VIP/VVIP flight. Being a chef is very challenging and high responsibility, but there’s so much of happiness.
With excellent knowledge of all functional in the food industry, He has accumulated many years of experience throughout the top restaurants and five star hotels in Malaysia, South East Asia and THAI Catering for over 30 years. Chef shares “The key of Chinese cuisine derives from ingredient. To know the Ingredient and bring out the exquisite flavor without losing their essence” and “Food is all about simplicity, makes the difference and blends to satisfy our customers with traditional flavor”, These are the challenge and pride on making inflight meals. Moreover, Ingredients are very important, we give the distinguished food and proper cooking, which makes them special in terms of texture and flavor in the traditional Chinese way – Chef Lawrence Leong Chee Hoong.
“Who want to make authentic Japanese recipes for everyone to enjoy”
Chef Jun Uenishi was born in Osaka, a place known as the “nation’s kitchen” of Japan. He has a dream of making people around the world enjoy the wonderful flavors of Japanese cuisine. He has been pursuing culinary knowledge since high school by working part-time at a restaurant in Osaka. He still follows his dream by choosing to work in a Japanese restaurant in every country he had visited to gain experience and finding his inspiration in creating menus. From previous experience, Chef Jun is an expert in all kinds of Japanese traditional food and Japanese fusion and casual Japanese food while still maintaining the real taste of the Japanese authentic style.
