Chef Tae started his culinary journey at Le Cordon Bleu Culinary School, where he learned about classic French cuisine. After acquiring F&B experience from several hotels and resorts on Samui Island, he decided to follow his dream of becoming a professional chef by enrolling in a course at the Culinary Institute of America, where he received great opportunities to train and work in WD~50, a 1-Michelin star restaurant in New York, and Red Medicine in Beverly Hills, LA.
After 4 years in America, Chef Tae returned to Bangkok to join Chef Ton (Thitid Tassanakajohn) in conceptualizing and running LE DU, which later received 1 star from the Michelin Guide Thailand.
Now, Chef Tae is taking it up a notch. Kavee restaurant is Chef Tae’s interpretation of fine Thai cuisine blended with his culinary experience, where he utilizes both classic & modern techniques with an essence of Thai and Asian flavours.