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Executive Chef

Jeremy Simeon

         25-year experience, my passion and skills have led me from the most prestigious private luxury lodges in New Zealand  to running the most awarded luxury private island in South-east Asia to my most current business, CHADA Culinary Thailand.

         What was cooking for  sheikhs, royalty and  some of the most VIP and high-profile guests from around the globe has shifted into high-end culinary menu development  and support for leading hospitality companies around the globe.


          My cooking concept is to embrace “Sustainability” From local Farm to Table, to creating dishes using head to tail methods, using local fish, and organic island grown vegetables and herbs which helps to support local farmers and fisherman gives our guests the freshest highest quality ingredients and in parallel gets CHADA closer to a zero-waste and low carbon footprint starting with using less one use plastic as possible, non sous-vide method which remove one use plastic bags is a simple start. How Did Chefs in the past cook without using a plastic bag and sous-vide machine? The answer is about technique.


            I encourage my chefs and the next generation of young chefs to base their thoughts during their creative design process, firstly with Nature, Sustainability and Biodiversity. Combine these 3-key foundations with creativity and great technique and you have the recipe for the perfect dish. As Chefs, I believe we can make a big impact and have a huge responsibility to improve our culinary culture in a positive way for the environment and  all the biodiversity that lives here with us on this Planet!

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Sous Chef 

          Tang [taŋ] a strong taste/flavour. That’s my name describing my passion in food and my cooking style.


           I have been a lawyer for 17 years in law firm, global insurance company and Top 10 banking institution with the last position in listed company as Chief Compliance and Legal Officer and brought the diversity project to win the UN award in 2016.


           I am now in charge as the CEO (Chief Eating Officer) of CHADA and sous chef. My mission is to embrace the concept of diverse organic and sustainable local ingredients and turn them to be fine dining with a unique style. “Everyday Dishes to Eatcouture”

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