Chef “Ton” Thitid Tassanakajohn is the head chef and owner of one of the most exciting kitchens in Bangkok, Le Du. This local-inspired fine-dining restaurant was awarded a Michelin star for the first time this year.
Raised on the flavours of his mother and grandmother’s homespun dishes, Chef Ton, as he is affectionately known in Thailand, has always had Thai cooking running in his blood. But during his time in New York, he cut his teeth at several Michelin-starred restaurants and became a Certified Sommelier (CS) from the respected Court of Master Sommelier.
Since then, he has made it his mission to elevate Thai cuisine on the world stage even venturing into pairing wine with beloved thai flavours. For his aromatic and rich Chu Chee curry, he has selected the fruity and complex Barossa Shiraz to go with it.
“Thai food is full of flavour. Our sauces rule over the meat. And if you ask me, I’d match my wine with the sauce.”