Chef Udomsak (Dom) BoonsoponeExecutive Chef

Udomsak (Dom) Boonsopone

Executive Chef

Biography

Working at Thanyapura since 2014, the experienced and passionately creative Chef Udomsak has been sharing his amazing dishes along the years, with a lot of enthusiasm and a love for discovering and experimenting new techniques.

With his strong background of 25 years in traditional Thai, French, and Italian cuisine, and having worked domestically and internationally, in Iraq, UAE, the UK as well as numerous five stars resorts and hotels across Thailand, he came up with the idea of a complete mindful cuisine covered with the four pillars of Clean Food, Brain Food, Alkaline Food, and Raw Food, all served at Thanyapura’s outlets; DiVine, Khun Khao, and Booster Deli & Bar.

Chef Udomsak is dedicated to create impressive menus that are not just gorgeous but also absolutely healthy and delicious in every bites in order to create a unique dining experience from refreshing salad, raw champignon burger to flavorful Thai food with organic ingredient freshly picked from the farm.

Certifications / Specialisations

  • JW Marriott Phuket Leadership Award
  • Emirates Culinary Guild – Merit for Fruit & Vegetable Handling
  • GDC Thailand Business Leadership Workshop
  • Marriott Marrlearn US Foreign Corrupt Practices (FCPA) Training
  • Marriott Marrlearn Brand Sales Training
  • ServSafe Food Safety Certification (View Certificate) (View Certificate Validity)
  • SafeSteps Food Safety Protection Certification (Part 1 & 2)
  • Chartered Institute of Environmental Health Intermediate Food Safety Certification

Culinary Experience

Chef Udomsak Dom
  • 2014 to PresentThanyapura Health & Sports Resort
    Executive Chef & Beverage
  • 2013 to 2014 – Radisson Blu Bangkok
    Chef de Cuisine
  • 2013 to 2013 – Akyra Chura Samui
    Executive Chef
  • 2012 to 2013 – Novotel Hua Hin Cha-am Beach Resort and Spa
    Executive Chef
  • 2010 to 2012 – Renaissance Koh Samui Resort and Spa
    Executive Chef
  • 2008 to 2010 – JW Phuket Resort and Spa
    Chef de Cuisine
  • 2006 to 2007 – Centara Grand Beach and Villas Krabi
    Executive Sous chef
  • 2006 to 2006 – Four Seasons Tented Camp
    Sous Chef
  • 2004 to 2006JW Marriott Hotel Bangkok
    Chef de Partie
  • 2003 to 2004 – The Wight Mouse Inn, U.K.
    Chef de Partie
  • 2002 to 2003 – Banyan Tree Hotel Phuket
    Chef de Partie
  • 2000 to 2002 – Le Meridien Baan Ta Ling Ngam Hotel
    Chef de Partie
  • 1998 to 2000 – Samui Marina Cottage Hotel
    Executive Chef
  • 1997 to 1998 – PP Hotel PP Island Thailand
    Sous Chef
  • 1995 to 1997 – Compact Driller Gulf of Thailand
    Camp Boss
  • 1992 to 1995 – Home Restaurant, Thailand
    Owner
  • 1991 to 1992 – Al Ain Intercontinental Hotel, U.A.E.
    Chef de Partie
  • 1988 to 1990 – Le Palestine Meridian, Baghdad, Iraq
    Chef de Partie

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