A native Thai/Chinese, Narongsak Samranjit (Tom) began experimenting in kitchens as early as the age of 8. Tom was brought up in a renowned culinary family. His dad used to be the Imperial Chef for the King of Thailand, whereas his mom is a very reputable Thai chef owner who ran business in HK and later in Chiangmai, Thailand. Despite obtaining two degrees in Economics and Information Technology from National University of Singapore and Chiangmai University respectively, his passion and talents in culinary lead him back to the kitchen from the finance industry.
Tom worked his way through the culinary industry and was eventually promoted to Executive Chef for Marco Polo Gateway Hotel from Marco Polo Hongkong Hotel in 2009. He then started his new venture in Sands Cotai Central, Macao in 2011, overlooking two properties namely Conrad and Holiday Inn for nearly 20 outlets. Prior joining to Marco Polo Hotels, Tom was the pre-opening team at W Hotel, Hong Kong.
Tom is well-known for is progressive cuisine, a style built on classic Thai favourites and hints of his learning experience in Los Angeles, USA, Japan and Singapore. His creative and innovative cooking is also influenced by the people he met together with the freshness and seasonality of the produces.
Over 20 years professional culinary and kitchen management experience:
Sands Cotai Central, Gateway Hotel, Marco Polo Hongkong Hotel, W Hotel, Harbour Plaza Hong Kong (Rebranded as Harbour Grand Kowloon), The American Club Hong Kong, The Repulse Bay Hong Kong
- guest chef for TV programme “Food and Culture” by RTHK
- demonstration for TV programme “Chef Corner” by now TV
- chef panel for Crave Magazine
… to name a few
Modern Thai Twist, Italian, French
I will arrive 4 hours prior to the dining time.
I can speak Cantonese but not reading Chinese words.
I'm currently out of town, to book a dinner fallen in the second half year 2017, please send email to firstname.lastname@example.org or whatsapp +852 61153175 for arrangements.
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