THE EARLY DAYS

Growing up surrounded by delicious home-cooked meals, Thitid’s mother and grandmother’s flavors contributed largely to his passion in cooking.

He earned an MBA in Hospitality from Johnson & Wales University and enrolled in the CIA. While in New York, Chef Ton has worked at several Michelin-starred restaurants, including  Eleven Madison Park, The Modern, and Jean Georges. He also became a Certified Sommelier (CS) from the respected Court of Master Sommelier.

MICHELIN STARS

Chef Ton returned to Bangkok after his New York stint and opened fine-dining restaurant Le Du (#20 in Asia’s 50 Best Restaurants 2019) in 2013. Two years later, he opened a second restaurant, Baan, showcasing more traditional Thai cuisine. When the MICHELIN Guide Bangkok was launched in 2018, Baan went on to win a Bib Gourmand award while Le Du was included in the red guide as a Michelin-plated restaurant.

In December 2018, the chef spread his wings overseas, bringing Baan’s classic Thai cuisine to Taiwan in partnership with Richie Lin, head chef of one Michelin-star MUME in Taipei.

“Thai food is special. It’s lively, it’s balanced, it’s full of flavors that are layered between one another. I’d like to see Thai cuisine evolve and Thailand stand among other world’s leading culinary nations.” – Thitid Tassanakajohn, a Culinary Institute of America graduate, says about his goal at the Bangkok flagship restaurant.