1. What or who do u consider your inspiration ..what gets you up in the day ?

 -Firstly, the person who inspired me into this career is my father. He always introduces me to some of the best food around the world and teach me many secrets recipe from my ancestors. 

 he second person is my first boss Chef Janne Olikainen, he taught me the techniques on how to work in a professional environment and share many knowledges from his past experiences. 

 

 2. What is your current philosophical approach to cuisine ?

 -Never stop learning and keep practicing on the things that I am good at.

 

 3. What is your latest ambition foodwise ?

 -My latest ambition for food is to combine Thai food and my favorite food (beef) together to let the world know how well these two combinations goes together in such a perfect way.

 

 4. What is your favorite course in the meal dessert?appetizer?main course and please explain why?

 

 

 -Honestly, I am not a big fan for the dessert but the last dessert that I made was the Thai Coconut panacotta. The reason why I liked this dessert dish is because it has the taste of refreshing Thai coconut and the texture of panacotta, therefore when combined it is not as heavy as other desserts. 

 As for the appetizer is call Larb Dumplings or Spring Rolls Larb, both are very famous northeastern Thai dish. Larb is made from mixing mince meats with seasoning of chili flake, lime juice, fish sauce, roasted rice and Thai herbs all combined together to make a Larb. Then I put the Larb into dumplings or spring roll sheet and deep fried until it turns golden brown color and serve with any Thai salad. 

 For my favorite main course, it has to be the slow cook beef which I choose beef cheeks or shanks and stew it in my secret broth for 5-6 hours then cut into bite size and cook together with the capellini, garlic, Thai chili and Thai basil and finish with a little seasoning of fish sauce, soy sauce, oyster sauce and sugar.

 

 5. What would be your ideal meal spring summerwise ?

-My ideal spring and summer dish would be to use the tropical fruits in the dish with mini shrimp patties, spicy tamarind dressing and tropical salad.

 

6. What is your earliest food memory?

-My earliest food memory is the beef stew which made from my father and it’s absolutely soft and juicy textures and full of flavor.