I started with a 3 years apprenticeship at Confiserie H. Walder in Neuchatel, Switzerland as a Confiseur – Patissier – Glacier. To gain additional experience, I did a one year complimentary apprenticeship as a baker in a famous boulangerie in my hometown. My career took me to Gstaad, working in prestigious establishments like Charly’s Tea Room, Hotel Bernerhof and Gstaad Palace Hotel. My career abroad started at The St. Brelade’s Bay Hotel in Jersey, Al Khozama Hotel in Riyadh, Saudi Arabia before taking me to Bangkok.
Q: When did you move to Thailand, and where did you start before creating the legendary Chocolate Buffet at The Sukhothai Hotel?
A: I moved to Thailand in 1987 and started at the Shangri-La Hotel in Bangkok as a Pastry Chef. During my four years there, I coached a team of 20 pastry bakery employees, introduced modern techniques, and developed cost-effective recipes. In 1991, I joined The Sukhothai Bangkok as part of the pre-opening team and have been with the hotel over 30 years until my retirement.
Expertise and Signature Creations
Q: You are well-known for your expertise in pastry and chocolate. What drew you to these particular areas of culinary arts?
A: Pastry and especially chocolate always fascinate me because of their complexity and the endless possibilities they offer. Working with chocolate, in particular, is like a form of art. You can create so many textures and flavors. Art to me does not necessarily refer to beautiful sculptures but rather on “what is on the plate”, delighting customers’ taste buds. Nothing is more satisfying than to see the joy and delight on people's faces when they taste something truly exceptional.
The Legendary Chocolate Buffet at The Sukhothai Hotel
Q: Your Chocolate Buffet at The Sukhothai Hotel has become legendary. Can you share how this idea came about and what makes it so special?
A: The idea for the Chocolate Buffet came from a desire to create a unique and luxurious experience for our guests. I wanted to offer something that was not just a dessert but an event in itself. Apart from the wide array of chocolate creations, from classic truffles to innovative chocolate pastries, I needed to offer a memorable chocolate experience. Sourcing the finest chocolate from around the world, using Bangkok heat to my advantage, I created the liquid hot chocolate trolley. Eager to feature chocolates produced from Thai terroir cacao beans, I supported a young start up bean to bar chocolate, Kad Kokoa. Their award-winning chocolates became some of the highlights of the chocolate trolley. As guests can interact with me to customize their chocolate drinks, their feedback became very valuable to the development of the products.
Current Endeavors and Passion for Chocolate
Q: Now with more free time, are you currently working on any project?
A: Lately, I've been spending time traveling. I am also participating in chocolate tasting and development panels and planning to visit different cocoa plantations in Thailand and overseas. I'm also open to sharing my passion and knowledge with aspiring chefs and chocolate enthusiasts. I actually believe it is a part of any chefs’ responsibility to transmit knowledge to younger generations for the prosperity of our profession.
Q: Do you still have the same love for chocolate after so many years?
A: Absolutely, my love for chocolate has only grown over the years. I am a big fan and a loyal customer of Kad Kokoa, which has done incredible work in promoting Thai chocolate. Chocolate is a thriving industry with fascinating innovation so staying connected with the chocolate community is important to me. I wish to visit more farms and collectives that Kad Kokoa works with from the early days and in the future. It is inspiring to see their commitment to quality and sustainability to the Thai cacao.
Closing Thoughts
Q: Finally, what advice would you give to young chefs who aspire to specialize in pastry and chocolate?
A: Be inspired, creative, dedicated and never stop learning. Remember that the joy you bring to others through your creations is the most rewarding part of this profession.