Meet our Chef Sawai

What has inspired you to become a chef?

My older brother was working as a chef in Thailand. I was very proud of him. He is now working as a chef in Japan.

What is your earliest memory about cooking?

I was a waiter at a restaurant in Thailand. I wished someday I would become a chef, just like my brother.

How did you become a chef?

It was my brother who asked me if I would like to work at the restaurant in Amarin Bangkok Hotel. I had worked there for 8 years then moved to Australia and had worked in Adelaide for 8 years. I moved to Melbourne in 2006 before joining Charm in 2008.

What do you usually cook at home?

Usually, hot and sour salads with meats and vegetables and herbs. They are easy to make and delicious and also good for your health.

What is your signature dish at Charm?

Sizzling beef.

What do want the customers to feel/think when they first see your dish and after they finish?

I want them to enjoy the whole experience: enjoy the delicious and mouth-watering looking dishes, love the tastes and of course let me know their feedback.

What do you enjoy most about cooking?

Seeing people eating all of the food I made.

If you only have $20 in your pocket, what would you buy and cook?

Seasonal fish, lemon, chilli, vegetables and Thai herbs for sweet and sour fish soup, chilli paste and steamed vegetables served with steamed rice.

Who are other chefs you are admiring?

My brother.

What was your biggest cooking disaster?

Burned by exploding cooking oil (I was in a rush!).

What is your biggest cooking success?

Winner of the Adelaide Thai Food and Wine Festival in 2004.

What would be your last meal wish?

Steamed rice vermicelli with Thai north-eastern style sauce (without coconut cream).

 

 

 

Edited by Joe Damrongphiwat