Chef Benyapa Sirimee

I am a seasoned culinary professional based in Thailand, with a culinary background that commenced in 2017. My educational journey includes obtaining a bachelor's degree in Culinary Arts from Le Cordon Bleu. During my academic tenure, I engaged in internships at renowned establishments, notably JW Marriott in Hong Kong and The Ritz-Carlton in Samui.

Post-graduation, I entered the culinary realm by contributing as a menu creator in a startup company. Seeking a broader perspective, I pursued a master's degree in Gastronomy and Sweet Cuisine in Spain, with a deliberate focus on Mediterranean culinary traditions. To further enrich my culinary repertoire, I undertook training in domestic Michelin-starred restaurants in Denmark, immersing myself in the nuances of Nordic cuisine. This experience instilled in me a profound respect for ingredient-centric cooking and sustainable culinary practices.

Having spent two years honing my skills in Europe, I returned to Thailand to assume the role of Pastry Chef de Partie at Royd Restaurant in Phuket. Specializing in southern Thai cuisine, my emphasis is on leveraging locally sourced ingredients while infusing a modern culinary perspective. This approach underscores my commitment to showcasing regional flavors and embracing sustainable culinary principles.

My journey reflects a dedication to continuous learning, diverse culinary influences, and a steadfast commitment to elevating the culinary landscape. If there are specific areas or topics you would like to explore further, please feel free to inquire.