Chef Ton is a self-confessed foodie who grew up with delicious home cooking. After a false start studying economics and working briefly in banking, Chef Ton applied to The Culinary Institute of America, New York, then worked at top establishments including Eleven Madison Park, The Modern in New York, and Jean Georges. With the experience under his belt, he returned to Thailand and in 2013, he opened Le Du (stylised from the Thai word “ruedu” which means seasons), named for its emphasis on seasonal and local ingredients sourced from sustainable suppliers around the country. He is also known for highlighting the reduction of food waste. Within a few years, Le Du was awarded a Michelin star. This was followed by the more casual Baan offering his family recipes (now with a branch in Taipei), Nusara offering “colourful Thai cuisine”, Samut in Phuket, Thepnakorn beef noodles and Samyan in the Philippines. Both Le Du and Nusara are featured in Asia’s 50 Best Restaurants, while Baan and Samut are both in the Michelin Guide. Chef Ton is also a Certified Sommelier (CS) from the Court of Master Sommeliers, which may account for his Mayrai wine bar, hidden behind his Baan restaurant.