3 chefs @IMPACT

Let’s warm you up with Chef Mam, Executive Chef of “Breeze Café & Bar”. Even though Chef Mam has been recently tasked with overseeing the restaurant, her amassed experience is more than extraordinary.

Please introduce yourself and share your past experience with us.

  • My name is Wannapha Chaisit aka “Chef Mam”. I have cultivated my experience at Pan Pacific Hotel, Crowne Plaza Hotel Bangkok, Lumpini Park Hotel, Imperial Queen’s Park Hotel, Swissotel Bangkok Rachada, and ibis Bangkok IMPACT. Recently, I am responsible for overseeing Breeze Café & Bar.

At what age did you become a chef? what position did you hold when you started working in a culinary field and why did you want to become a chef?

  • I became a chef when I was 19 years old. I started from working at the cold kitchen for a European restaurant for 2 years. After that, I spent two years at Swissotel and another couple of years with French cuisine, which I mainly made sauce, soup, and main dishes. And after that, I had always been in the European-Thai food industry in hotels and I had the opportunity to work with international chefs. I frequently made special dishes, and that made me very happy.

What is your goal as a chef? 

  • Good feedback from customers about the taste of our food and great service from servers will make me happy.

What is your plan to improve your work?

  • Cooking is an unfinished puzzle; we can create something new all the time. It’s the job that makes me happy and excited. I can create many more of new recipes at Breeze Café & Bar, which can be challenging for me. My goal here is to create delicious food for customers and make Breeze Café & Bar their “top of mind” choice when they are planning a party. I want them to feel warm-hearted as if they were dining at their own home.

Now, let’s meet Chef Yamaguchi, Executive Chef of “Uwajima” restaurant, who will share with us about his story and specialty of Japanese food.

Please introduce yourself and share your past experience with us.

  • I am Isao Yamaguchi. I began my culinary job at the age of 18. I started my first job at Tsubohachi, which is a renowned Izakaya style restaurant. Currently, I oversee overall operations of IMPACT’s Japanese restaurants including Uwajima.

At what age did you become a chef? what position did you hold when you started working in a culinary field and why did you want to become a chef?

  • I have been working as a chef for 20 years. I’m proud to present the authentic Japanese recipes. I started my career as a dish washer. Since Tsubohachi was a very famous and busy restaurant, we had to help each other out. Chef would be the one who did everything from cooking to providing service. With my experience of over 20 years, I have been mastering my skills and become an Executive Chef who manages the overall operations of Tsubohachi now.

What is your goal as a chef?

  • My goal is to make customers smile every time they try our food.

Let’s wrap up with our Executive Chef from Hong Kong, Chef Jacky Chan of “Jackie Seafood”. He will share with us his tips for success from his experience of over 40 years, to make the Jackie Seafood restaurant become reputable.

Please introduce yourself and share your past experience with us.

  • I am Chef Jacky Chan (Chan Hwak Hung). I am an Executive Chef supervising Jackie Seafood Restaurant, which presents Hong Kong-style Chinese street food. I previously worked with various Chinese restaurants for 5-star hotels both domestically and internationally including The Pacific Club, Bangkok, Conrad Bangkok, Shangri-La Hotel, Bangkok, Sofitel Hotel, Silom, Novotel Bangkok on Siam Square, Nikko Hotel, and The American Club, Hong Kong, respectively.

At what age did you become a chef? what position did you hold when you started working in a culinary field and why did you want to become a chef?

  • I have been working as a chef for 45 years, and I’m proud of what I do. I began my culinary career in wok position who was responsible for preparing food and cleaning the cooking area. Then I worked as a kitchen assistant before becoming an Executive Chef. What made me become a chef is that I want customers to eat delicious food like I would cook for my family members. I started cooking since I was 12 years old and worked with leading hotels both internationally and domestically.

What is your goal as a chef?

  • To do what makes customers happy and make them impressed.

What is your plan to improve your work?

  • We need to put our heart in the work and do everything for the good reputation of Jackie Seafood Restaurant. I will carefully select the finest ingredients and choose the right method to prepare delicious food. I believe every success comes from learning and experience.