Our Chef
Chef Vichit Mukura is one of the most celebrated chefs in Thailand. For the past 30 years he has dedicated his culinary career to sharing his knowledge and appreciation of Thai cuisine with the world.

Vichit’s relationship with Thai food began at a young age as little sous chef to his loving mother in their family kitchen in Chonburi, where he learned to appreciate simple, flavourful Thai cooking prepared using the freshest ingredients. This training allowed Vichit to excel in his culinary career and earned him the position of Executive Chef at one of the leading hotels in Thailand.

Khao is Chef Vichit’s new journey and challenge of redefining Thai fine dining cuisine as people understand it. His creations start with the best ingredients available, such as seasonal hand-dived scallops from Hokkaido, poultry from Bresse or a variety of red jasmine rice which he grows and harvests from his own rice paddy in Chonburi. These ingredients are then paired with traditional Thai flavours and contemporary fine-dining presentation.
Our Chef

Chef Vichit Mukura is one of the most celebrated chefs in Thailand. For the past 30 years he has dedicated his culinary career to sharing his knowledge and appreciation of Thai cuisine with the world.

Vichit’s relationship with Thai food began at a young age as little sous chef to his loving mother in their family kitchen in Chonburi, where he learned to appreciate simple, flavourful Thai cooking prepared using the freshest ingredients. This training allowed Vichit to excel in his culinary career and earned him the position of Executive Chef at one of the leading hotels in Thailand.

Khao is Chef Vichit’s new journey and challenge of redefining Thai fine dining cuisine as people understand it. His creations start with the best ingredients available, such as seasonal hand-dived scallops from Hokkaido, poultry from Bresse or a variety of red jasmine rice which he grows and harvests from his own rice paddy in Chonburi. These ingredients are then paired with traditional Thai flavours and contemporary fine-dining presentation.