To Supaksorn “Ice” Jongsiri, success is merely not a final destination, but a goal to go beyond. With a strong determination to bring Southern Thai cuisine to the world, the 41-year old chef/owner of two MICHELIN Star Sorn, doesn’t stop at being the best Thai restaurant in the world. He talks about the endless possibility of Thai cuisine, pride, leadership and why he needs to go the extra mile.
Watch this video to learn about what makes a “High Performance Chef” in cooperation with AMG.
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Eat & Cook on Why Local Malaysian Produce has the Potential of Going Global
Malaysia is renowned for its rich biodiversity, yet many indigenous ingredients remain obscure outside of its community. Co-founders of MICHELIN Selected Eat and Cook, Lee Zhe Xi and Soh Yong Zhi, belong to a growing number of next-generation Malaysian chefs who draw inspiration from the country's rich terroir.
Labyrinth's LG Han Makes "Foie Gras" from Tofu and Talks About Sustainability
MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.
Have You Met the First Thai to Receive a MICHELIN Sommelier Award?
Get to know Thanakorn “Jay” Bottorff and his path to success as a leading sommelier in Thailand.
Thai Culinary Queens: Lessons in Leadership from 8 Female Chefs Leading Thailand's MICHELIN Star Restaurants
Life lessons from Thailand's top female chefs as new mothers, overcoming poverty, conquering gender challenges, and battling cancer. Discover why they never give up on following their dreams.