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In the culinary world, Chef Pongcharn “Top” Russell’s journey is one of passion and a deep appreciation for both his culture and innovation.
The heat of the kitchen is relentless. While flames flicker, knives glide across cutting boards and the rhythmic clatter of pans fills the air, Chef Top works with quiet focus. Each dish is a reflection of his journey–years of dedication, perseverance and a deep passion for his craft.
His commitment to his calling has earned him a place on Forbes 30 Under 30 Asia, while his Bangkok-based restaurant, Mia, has been recognised among the top 30 Best Restaurants in Thailand by Thailand’s Favourite Restaurants 2023-24 by Koktail.
We explore Chef Top’s career journey–how he pushes boundaries, champions local ingredients and inspires the next generation of chefs.
The Making of a Chef
“Boredom–the hidden power within repetition in a skill-based industry–was something I hadn’t appreciated. I overcame that by learning to love the things I hated.”
Phuket-born Chef Top has built an impressive culinary career across the UK, Singapore and Thailand. Growing up on the Isle of Wight, he got his start in the industry at 16 while working as a waiter at Priory Bay Hotel. At first, he found the repetitive kitchen tasks dull, but everything changed when he met a newly appointed chef whose passion and attention to detail were undeniable–some dishes took days to perfect. Watching this dedication sparked something in Chef Top, turning what was once just a job into a true fascination with cooking. His curiosity quickly grew into a full-blown passion as he moved to London to refine his skills. He trained at renowned restaurants such as Pearl and Sketch, under the mentorship of acclaimed chefs like Jun Tanaka and Pierre Gagnaire. Alexis Gauthier from Gauthier Soho also invited him from his Priory Bay days as a part of opening team.
While working in London, he noticed that many restaurants prioritised using local ingredients, a contrast to the Thai approach of seeking out foreign produce–often under the belief that the farther it came from, the more prestigious and valuable it was. However, he believed that Thai ingredients were just as rich in quality and nutritional value.
Later in 2019, he opened his own restaurant, Mia, in Bangkok alongside his partner, Michelle Goh, who leads as the pastry chef.
From London to Bangkok: Chef Top’s Vision at Mia
“We are a modern European fine dining restaurant in the heart of Phrom Phong.”
At Mia, Chef Top brings his vision to life with a relaxed space where guests can enjoy modern European cuisine in a warm and inviting atmosphere. The restaurant’s energy is shaped by his experiences in London, blending the city’s dynamic spirit with the lively, after-dark charm of Bangkok. This fusion of cultures has resulted in Chef Top’s culinary offering where fine dining is presented in a fun, convivial setting.
The restaurant’s dishes are crafted using European techniques with an Asian twist. Here, Chef Top experiments with diverse flavour combinations, pushes technical boundaries and highlights local ingredients–all while being supported by the dedication and expertise of his team.
“The ongoing loyalty between my Thai chefs team is incredible.”
Learning from the Masters: Chef Top’s Culinary Inspirations
“Working hard is the easiest skill.”
Chef Top shares that his dream of opening a restaurant didn’t stem from any hidden talent but rather from years of hard work, dedication and a passion for his craft. He speaks about his favourite book by Chef Marco Pierre White, published in 1990, which has been a source of inspiration throughout his journey.
White Heat is both part autobiography and part cookbook by Chef Marco Pierre White. Featuring black-and-white photography by Bob Carlos Clarke, it offers a glimpse into White’s journey in the culinary world. Often regarded as his first memoir, White Heat has inspired countless Michelin-starred and celebrity chefs. More than just a collection of recipes, White Heat is a manifesto of discipline, passion and creativity–values that have inspired Chef Top. It redefined the way the chef saw himself, elevating cooking to create an art form.
“Every decade, there has been a chef who not only excels in his field but goes as far as changing the way the world cooks.”
For him, the last three decades have been defined by influential chefs: 1990–2000 by Ferran Adrià, 2000–2010 by Heston Blumenthal (whose restaurant opened in 1995), and 2010–2020 by René Redzepi with Noma (opened in 2003). He celebrates these chefs and the ever-evolving food industry, recognising their impact on shaping modern gastronomy.
Cooking Without Limits: Chef Top’s Commitment to Aspiring Chefs
“My goal is to encourage a new generation of chefs who cannot afford private culinary schools. Seeing homegrown talent excel internationally while being financially self-sufficient.”
Chef Top believes in creating opportunities for aspiring chefs, ensuring that passion and dedication, rather than financial constraints, define their success. He wants to encourage young chefs to push boundaries, embrace creativity and develop the resilience needed to thrive in the culinary world.
“Be more present–work on yourself, learn and grow, wherever that growth takes you.”
Lastly, he highlights three key areas he hopes to see change in Thailand: food distribution, food education and seafood management. He believes improving the efficiency and fairness of food sourcing and allocation will ensure better access to quality ingredients for both chefs and consumers. Additionally, he advocates for greater awareness of nutrition, sustainability and cooking techniques, empowering people to make more informed choices about what they eat. When it comes to seafood, he emphasises the need for better practices in sustainable fishing and aquaculture to protect marine ecosystems while maintaining high seafood quality. These changes, he believes, will strengthen the culinary industry and enrich Thailand’s food culture and sustainability efforts.
