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    Lifestyle Curators for Thailand + Southeast Asia

    Banyan Tree Phuket welcomes Executive Thai Sous Chef Pittaya Suppanarm (Moung) and Executive Western Sous Chef Kreaton Cutajar

      /  RESTAURANTS + BARS   /  Banyan Tree Phuket welcomes Executive Thai Sous Chef Pittaya Suppanarm (Moung) and Executive Western Sous Chef Kreaton Cutajar

    Chef Moung SuppanarmBanyan Tree Phuket is pleased to announce the appointment of Pittaya Suppanarm and Kreaton Cutajar as Executive Sous Chefs.

    Mr. Supanarm joins us from his previous role as Executive Sous Chef at JW Marriott Khaolak, having worked there for 3 years. He was also based at The Luang Say Residence in Luang Prabang, Laos for 2 years. Chef Pittaya or Moung as his Thai nickname, comes with a tremendous amount of experience in Thai and Western cuisine. He completed his Bachelor’s degree at one of the island’s top university – Rajhabat Phuket University. While at JW Marriott Khao Lak, he was also sent as an opening taskforce team for Marriott’s several locations including Koh Samui and Macau.

    When asked about his favourite dish, Chef Moung stated that it is the authentic ‘Kob Thod Samorn Prai’ or local frog dish fried with herbs. The next on his list of well-loved Thai delicacies is ‘Gaeng Som Pla Kapong Nor Mai’ yellow-curry seabass with pickled bamboo shoot’ and his favourite Western dish is ‘linguine vongole in sweet clams and white wine sauce’.

    Chef Moung will be leading the team at Saffron, (Contemporary Thai cuisine) and The Watercourt (Mediterranean Seafood) and assisting his Executive chef in other culinary matters.

    Chef Kreaton CutajarComing to Thailand from the St. Regis Saadiyat Island Resort, Abu Dhabi, United Arab Emirates, Mr. Cutajar has had more than 17 years of culinary experience.

    Originally from Malta, Mr. Cutajar spent five years working at the 5-star Sea Bank Hotel in his home country, before moving on to London to work for two Michelin-starred restaurants, including stints with celebrity chefs Gordon Ramsay and Anthony Demetre.

    After stages at the Wild Honey, The Savoy and Aitkens in London, Chef Kreaton acquired all the skills and techniques that a Western fine dining chef requires. He then decided to leave Europe to take on a role as Chef de Cuisine at the award-winning, signature restaurant – 55&5th, The Grill at St Regis Saadiyat Island Resort, Abu Dhabi, United Arab Emirates.

    When asked about his favorite cuisine, Chef Kreaton admitted to having a penchant for Italian food, saying that he loves ‘anything that involves fresh ingredients’, specifically ‘freshly-made pasta’. Given the resort’s long-standing reputation as a leader in premium hospitality and culinary excellence, Chef Kreaton is a perfect complement to the resort’s food and beverage team.

    He will be assisting and leading the team at the French Vietnamese restaurant Tré and all the other Western cuisine efforts.

    Both Chef Moung and Chef Kreaton round out the best of East and West and will be a marvelous addition to Executive Chef Alfonso’s culinary talent pool.