Editor: How did it all start? Share your culinary journey with us.

The aroma from my mother’s kitchen, her style of cooking, whatever ingredients were available but yet she uses to make every single adjustment to make the best possible dish/meal for everyone at home which could exceed the expectation of all

Editor: What are your earliest memories of the kitchens you worked in

I will say my earliest memory in my kitchen was that my first professional kitchen was my temple .. a place of worship ... the bond was eternal ... that set the tone of my culinary journey from amateur to a professional one.

Editor: A dish your patrons/guests love

pla rad prick -- Thai style fish was was is crispy, tender, smooth, sweet and tangy .. of course with tweaked with slight fusion.

Editor: A dish that you love but do not have on your menu

Thepla by mother’s hand ...

Editor: What according to you does it take to become a successful chef?

The attitude of taking your cooking as a passion, not profession.

Editor: What advice would you give to a young culinary student?

keep calm and work your way up to become a great chef .. there is a substitute for hard work in life ... great things will come on your way

Editor: What instruments/ equipment/devices you cannot imagine working without?

knife and Oven

Editor: Your favorite ingredient is…

Garlic and Black pepper

Editor: Name chefs, you find amazing or chefs work you admire

Chef Charlie Trotter from Chicago

Editor: What books should every chef read?

The Escoffier. The bible of cooking.