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KYC

Favourite:

Inspired food to become a chef:

Free time:

Dream customer:

 Absolutely, larb (minced pork in Thai style)

French

the world go past.

Swimming, walking in markets, sitting in bar or café on the street and watching

My Father a well-known DJ in his era and passed away since I was younger.

What menu will I cook

for dreamed customer? :

When I am in kitchen:

CHADA’s East meets West Progressive Thai menu 

Cool, calm, collected and a Thai chef by heart and passion

KYC

Favourite:

Inspired food to become a chef:

Free time:

Dream customer:

What menu will I cook

for dreamed customer? :

When I am in kitchen:

Fluffy pancake with strawberry jam and lime

First bite of olive oil and mandarin macaron in Paris

Diversity & Inclusion volunteer and chat with my LGBTIQ gangster

Gordon Ramsey

Mangoesteen, queen of fruit, spicy salad

Crazy usually OCD annoying for my boss, Chef Jeremy

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.
 

Sous Chef 
Tang

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 work with high-end organisations to level up their culinary business to be unique among their competitors.

 

“CHADA’s expertise is transforming our clients’ visions into a marketable reality.”