Chef Ton's Dishes At Bangkok's Le Du

In Bangkok, after you finish your cooking class, stop by Le Du, where you can try authentic Asian style mackerel, pineapple dessert, and other local fare on their multi-course menu.

"I want to create this restaurant in Thailand to showcase the beauty of local products, the gracious Chef Thitid Tassanakajohn aka. "Ton" tells us. "I want to create new way to present Thai foods. I believe every cusine needs evolution, and I want to be someone who does that for Thai cuisine."

":Le Du actually comes from a Thai word – “ฤดู”, a synonym for the word “season” in Thai. The name reflects an emphasis on our culinary creations outof seasonal produce."

poached local oyster in white wine, green mango salad, and thai rice wine sabayon

poached local oyster in white wine, green mango salad, and thai rice wine sabayon

river prawn, egg, pickled radish and tamarind

river prawn, egg, pickled radish and tamarind

30 day dry-aged local beef tenderloin, eggplant, young coconut and green curry

30 day dry-aged local beef tenderloin, eggplant, young coconut and green curry

Chef Ton's official biography

Chef Thitid Tassanakajohn (Ton) – Executive Chef & Partner

Born on 24 December 1985 in Bangkok, Thailand, his passion about cooking started by Growing up surrounded by delicious home-cooked meals from his mom and grandma. As a boy, he watched his grandma with big open eyes how she was cooking, asked his mother many questions about taste and herbs she used and sometimes himself helping to prepare a male and proudly announce that he made it. It was clear; Ton had a passion for creativity and food.

After obtaining a Bachelor Degree in Economics from one of Thailand’s finest universities, Chulalongkorn University in Bangkok Thailand, he headed to the US to persuade his dream of cooking. Not long after that, he graduated from The Culinary Institute of America with the highest scores in his class, and MBA in Hospitality from Johnson & Wales University.

To further emphasize on his passion he decided to remain in the US and to work in some of the most trendy, famous and up market Restaurants New York City has to offer: Eleven Madison Park (3 Michelin stars), The Modern (1 Michelin stars) and Jean Georges (3 Michelin stars).

Chef Ton soon realized that food and wine were an important marriage of tastes and experiences. He quickly developed a passion for wines and eager to learn more he decided to seriously study about this fascinating discipline. He enrolled in a program to later become a Certified Sommelier (CS) from the most prestigious academy, The Court of Master Sommelier in New York City.

It is no wonder that his birthplace Thailand called Chef Ton back home. Inspired from the amazing experiences of the top cuisines in New York City he came back home revolutionizing the Bangkok scene with his food, presentation and style. He now is running one of the most exciting kitchens in Bangkok, Le Du www.ledubkk.com a modern Thai-inspired cuisine where all ingredients are 100 percent of Thai origin. Le Du is top ranked by BK Magazine Top Table, CNN, Financial Times & Jancis Robinson and many more.Following the success of his flagship restaurant, Le Du, he opened 3 other exciting restaurants, Baan, Backyard and Baagadin in Bangkok, Thailand.