Chatree (Tee) was born in Bangkok in 1985. He left for England at the age of 17 to finish his studies. Once in London he decided to further his passion: Cooking.
He worked at the Michelin star restaurant Roussillon in London for 6 years.
It is in the kitchen of Roussillon that Tee realised that cooking was not only about recipes. It was about understanding ingredients, seasons and taste.
Tee worked his way thru every part of the kitchen and end up being sous chef at Roussillon sister restaurant in the prestigious Priory Bay Hotel on the Isle of Wight.
Tee felt that there was a real similarity of approach towards gastronomy in the west as much as in Thailand and decided to return home to open his eponymous restaurant in Bangkok at just 25 years old.
His daily changing menu offers a very personal and subtle interpretation of local ingredients with classic French and Thai cooking techniques.
Tee makes an emphasis on elaborating his creations on using two main ingredients that complement each other and then develops each course following his inspirations, the seasons or his feelings.
If you have any questions you would like to ask Tee, please feel free to email him: tee@latabledetee.com