What inspired your culinary journey, and how did you begin your career as a chef?
My passion for cooking began when I was around 8 years old. I would cook for my family with my grandmother whenever I had time off from school. The joy of experimenting with new dishes and seeing my family’s smiles inspired me deeply. This led me to cook for family parties and even for friends at gatherings. As I grew older, I decided to pursue an advanced diploma in Culinary Management in Australia, and I was fortunate to secure a job which exposed me to a rich tapestry of cuisines, ranging from Asian to Western delicacies. This experience broadened my culinary knowledge and I also discovered a passion for Patisserie as it is a captivating medium through which I can express my passion for both culinary excellence and the art of indulgence.
Did you always know you wanted to be a chef growing up?
From the earliest moments of my childhood, I’ve always loved cooking. About 20 years ago, I decided to turn that love into my career. I continue to find new ways to channel my creativity to craft unforgettable culinary experiences for guests at the restaurant. As a chef, every day is a journey of growth and fulfillment, as I continue to hone my skills, explore new culinary frontiers, and share my passion with others.
In three words, how would you describe the dining experience at EKKALUCK?
Unique, delicious and enjoyable.
What is your approach to cooking?
My cooking philosophy revolves around an “Asian Twist” concept, ensuring that flavors remain authentic, especially in Thai cuisine with its rich herbs, spiciness, and savory elements. I prioritize using local products from our communities, such as fancy tomatoes, zebra tomatoes, and edible flowers from local farms in Chiang Mai. We often create a special “Dish of the Day” offerings based on the fresh produce available at the market.
Could you describe your creative process when developing a new dish or menu?
I start by considering the taste of each ingredient, then I jot down ideas and combine them to create an intriguing dish. I also sketch out the presentation. After that, I experiment with cooking the dish to see how the flavors blend together and make adjustments to the final taste and presentation.
What do you enjoy doing most when you’re not working?
Spending quality time with my kids brings me immense joy. Whether it’s go-karting or playing football, these moments create cherished memories we’ll treasure forever. I also regularly cook for my mother. She particularly enjoys the Western dishes I prepare, especially Alfredo pasta with bacon and Pommes Aligot.
Executive Chef Teerathep Tishabhiromya, fondly known as “Chef Tor”, is the Executive Chef at Madi Paidi Bangkok’s EKKALUCK. With a wealth of experience spanning leading restaurants, hotels, and resorts in Melbourne, Phuket, Samui, and Bangkok, Chef Tor brings a rich culinary heritage to the table. He oversees the menus and kitchen operations at EKKALUCK, ensuring every dish surprises and delights. Chef Tor takes an innovative approach to binary cuisine, with a menu that showcases flavors, techniques, and ingredients from both Thai and Western traditions. Named after the Thai word for “unique”, the EKKALUCK cookery concept offers diners a surprising dining experience that combines the best of both worlds, offering a harmonious balance of contrasting elements. Combined with his exceptional skills in patisserie, Chef Tor’s talent for leading a versatile and dynamic team is what makes the restaurant truly exceptional.
About Madi Paidi Bangkok, Autograph Collection
Nestled in the upmarket residential district of Thong Lo (Soi Sukhumvit 53), this urban retreat is a boutique hotel that is “Exactly Like Nothing Else”. With 56 thoughtfully designed guest rooms and suites, the hotel opened in September 2023 and is the first Autograph Collection hotel in all of Thailand within the Marriott International portfolio. Visit http://www.madipaidibangkok.com for more information.
