Thitid “Ton” Tassanakajohn is one of Thailand’s most acclaimed chefs, recognised for redefining modern Thai cuisine on the global stage. Born and raised in Bangkok, he studied Economics at Chulalongkorn University before training at the Culinary Institute of America and completing an MBA in Hospitality at Johnson & Wales University.
He refined his craft in leading New York kitchens including Eleven Madison Park, The Modern and Jean-Georges, experiences that shaped his technical precision and global perspective.
Today, Chef Ton is the executive chef and owner of Le Du, Nusara, Baan, Samut, Mayrai and several other concepts across Thailand. Le Du was ranked No. 1 on Asia’s 50 Best Restaurants list, and together with Nusara holds Michelin stars. His cuisine is known for elevating Thai ingredients through refined modern technique and strong seasonality.
Beyond the kitchen, he has also served as a judge on Top Chef Thailand, supporting and inspiring the next generation of culinary talent.
Could you please tell our community a bit about yourself and what you do?
I am Chef Ton, Thitid Tassanakajohn. I am the chef and owner of Le Du, Nusara, Samut, Lawoi and more than ten concepts across Thailand and Asia.
What are you currently working on or excited about right now?
We are working on a few exciting projects both in Thailand and abroad. Samut in Phuket will move to a beautiful new location in Phuket Old Town in August. I will also open a restaurant in San Francisco this year, which I am super excited about.
The biggest opening of the year will be in a beautiful historical space at the new Langham Bangkok. It will hopefully be the talk of the town.
How would you describe the restaurant scene in Bangkok at the moment?
Bangkok’s food scene has been exploding over the past five years. To be honest, it is now a bit saturated, but there are still so many great restaurants and bars. Today, you can compare Bangkok with any top dining destination in the world, but at a much lower price point. It is heaven for diners and food lovers.
What are three restaurants in Bangkok you particularly enjoy, and why?
Khao San Sek
A new restaurant in the old part of Chinatown. It is the hippest place to be in Bangkok right now. It serves an à la carte menu that takes casual, traditional Thai food to a new level. Easy, reasonably priced and super delicious.
NOI Samrub Bar & Eatery
The newest venture from Chef Prin, one of the most respected Thai chefs in Thailand. It is his casual drinking spot. The food is super delicious and pairs beautifully with local drinks. A true Thai food heaven.
SOMA
The casual concept from Chef Chalee and Chef Num. It is decorated with modern art pieces worth millions, so if you like art you cannot miss it. The food is bold, packed with Thai flavours and local herbs, served in a comfortable setting. One of the best deals in Bangkok right now.
Are there any hidden gems in Bangkok you would like to highlight – and what would you order there?
Som Tum Jay So
The equivalent of Jay Fai, but in the som tum or papaya salad world. One of the best papaya salads you can have.
But the real hidden gem is the chicken wings. They are slowly cooked over charcoal for almost an hour. Juicy, delicious and falling off the bone. For me, the best chicken wings in the world.
Which food cities around the world inspire you the most, and where do you like to eat when you’re there? What do you enjoy most about those places?
San Francisco is one of my favourite food cities because the restaurants are so diverse and true melting pots of cuisine.
Benu – For me, one of the best restaurants in the world. The food feels minimal and effortless yet is packed with technique and flavour. I never miss it when I am in San Francisco.
Saison – Cooking at the highest level in the Bay Area. The open kitchen is dramatic and the food shows strong personality. Just wow.
Atelier Crenn – Light, elegant and beautiful. You can feel the chef’s free spirit in every dish. The plates seem spontaneous and imperfect, yet are elegantly executed, with incredible flavours.
What is your favourite dish and where is your favourite restaurant to have it?
My favourite dish in the world is Pad Kapao, a Thai street food dish of minced meat stir-fried with chilli and holy basil. I love the version at Phed Mark in Bangkok – dry, spicy and topped with a proper fried duck egg.
Is there an up-and-coming chef you think is doing great things?
Chef Dimi of Ore in Bangkok. He is young and extremely skilful. His food is insanely creative and delicious.
Is there a food expert or curator whose restaurant recommendations you would particularly want to hear?
Niaane – Lynn Hendricks. She is the best food journalist in Thailand.
