Name: Attapol Thangthong
Position: Executive Chef
Hotel: Bangkok Marriott Hotel The Surawongse
Signature dish to cook: My grandmother’s Massaman Beef Curry. [Editor’s note: See full answer below.]
With over 14 years of experience with Marriott, and another 15 years of experience before that in various restaurants and kitchens, Attapol Thangthong – also known as Chef X – is a familiar face in Thailand’s culinary scene, and in Marriott International. From creating special dishes for Thailand’s former Prime Minister, Bangkok’s Governor, and other “VVVIP” guests, Chef X has certainly made a name for himself with his exceptional culinary talent.
As the first local Thai Executive Chef in Marriott, Chef X has been instrumental in mentoring and developing other local chefs in their careers. Chef X has even led the “To Be Executive Chef” training program – a program focused on developing local Thai chefs to become future Executive Chefs.
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“When I was just a “small potato” in the kitchen, I learnt as much as I could from the experienced chefs around. My mantra was to practice, practice, and practice,” Chef X shared. “With hard work and dedication, you can achieve your dreams of becoming a successful chef. One day, not too long later, you’ll realize you are the “big potato” in the kitchen!”
Chef X certainly is a “big potato” now – and his influence continues to grow. A winner of the Excellence of the Year award for his outstanding contributions to Marriott International, Chef X continues to make an impact both in the workplace, and in the local community. A pet project of his is the Chef Rider Project – led by Chef X and bringing together Executive Chefs in Marriott who ride motorcycles, to raise money for charity. To date, the project has had 5 charity runs, and has raised over USD $21,430 for Save The Children Thailand and other organizations or underprivileged communities.
Hear more from Chef X on his culinary and leadership journey, and the insights he has gained along the way.
Courtesy of Chef X
Share your journey as a chef! How did you start cooking, and when did you begin your career with Marriott?
I began my culinary journey at a young age, helping my grandmother cook in the kitchen, and learning traditional Thai cooking techniques from her. As I grew older, I developed a passion for creating delicious dishes and decided to pursue a career in the culinary arts. I worked my way up from a steward to various positions in different restaurants, honing my skills and gaining valuable experience along the way. My first kitchen role was as a butcher, and I took 15 years to become an Executive Chef. In 2009, I was given the opportunity to join the Marriott team as an Executive Sous Chef in Sheraton Pattaya Hotel, and eventually, I moved to Le Meridien Bangkok as an Executive Chef – the first local Thai Executive Chef in Marriott International.
With Marriott, I have been able to showcase my talents and continue to grow as a chef. Marriott has provided me with a platform to express my creativity and has empowered me to work with a diverse team of culinary professionals. I am grateful for the support and opportunities that Marriott has given me throughout my career, and I am excited to continue my journey with this esteemed company.
Why do you do what you do? What motivates you as a chef?
I can’t see myself doing anything else better! I love food, and the art of creating delicious dishes. The satisfaction of seeing people enjoy my food, and the joy it brings them is what motivates me every day. I am passionate about using fresh, high-quality ingredients and am constantly experimenting with new flavors and techniques to elevate the dining experience for my customers. Cooking is not just a job for me, it is my calling and I am driven to constantly improve and push the boundaries of culinary excellence.
Courtesy of Chef X
Is there anyone who has inspired you as a chef? Any unique influences?
All of my former chef mentors have inspired me in different ways. From the precision and attention to detail of my first mentor to the creativity and fearlessness of trying new techniques from another, each one has left their mark on my culinary journey. Additionally, my grandmother’s traditional recipes and cooking methods have also been a unique influence on my style, reminding me to always honor my roots in cooking while also pushing boundaries.
What are some favourite moments along your Marriott Career journey?
One time, our hotel was selected to prepare food for the Thai Royal Family, the Thailand Prime Minister, and many other celebrity guests. It was our first time handling VVIPs, and it was such a unique experience and great showcase of our skills and hospitality. It was a moment of immense pride for our team to be trusted with such important guests, and we ensured that every detail was perfect. The experience taught us the importance of attention to detail and the impact of personalized service. It was truly a memorable and rewarding experience in our Marriott journey.
Other than special events like that, what brings me joy is growth in my team – seeing my sous chef become an executive chef in his own right! It brings me so much joy to see my team grow in their career. It’s a reminder of why I love what I do and the impact I can have on others. It’s those little moments of mentorship and watching someone flourish that make the long hours and hard work all worth it. Seeing others succeed and knowing that I played a part in their journey is truly the most rewarding part of my journey.
Courtesy of Chef X
What are some challenges you have faced as a chef and a leader? How did you overcome them?
One main challenge every executive chef faces is consistency – keeping everything in your kitchen consistent. Three practical tips I’ve learnt along the way:
- Build and maintain a good system in your kitchen, and with your team.
- Train your chefs and make sure they know what they are doing, and how their work impacts the team.
- Every day, keep an eye on what happens in the kitchen, and make sure things are running smoothly.
As a leader, one of the biggest challenges is managing different personalities in the team, and ensuring that everyone is working towards the same goal. Communication and setting clear expectations is key in overcoming these challenges. Additionally, being open to feedback and constantly seeking improvement has helped me to grow as a leader and address any challenges that may arise.
As a leader in the kitchen, how do you motivate your team?
Recognize your teams, sometimes even just with a small word of encouragement like “well done”, or “good job”, or “thank you”. It seems like a small thing, but it can mean a lot to someone, especially junior chefs in your kitchen. Show appreciation for their hard work and dedication, and provide opportunities for growth and development. Encourage open communication and collaboration, and lead by example with a positive attitude and strong work ethic. Recognize and reward their achievements, and create a supportive and empowering environment where they feel valued and motivated to excel. By fostering a culture of recognition and encouragement, you can inspire your team to consistently perform at their best.
Where do you want to grow forward to next? What are your career aspirations?
I would want to be a chef for the rest of my life. I’ve been in the hotel industry for 15 years, and I’d love to go for 15 more! I would love to work abroad again for a bit, and learn new culinary techniques and cuisines. Ultimately, after I retire from hotel life, I would like to open my own restaurant and share my passion for cooking with others.
What’s your signature dish to cook?
My signature dish is my grandmother’s Massaman Beef Curry. This curry recipe is chock-full of herbs and spices, and the curry paste itself has over 20 different ingredients! My grandmother passed away at 94 years of age, and she was the best chef I knew in my life. I learnt many technical cooking skills from her, and her Massaman Beef Curry was always a family favourite. The slow-cooked beef, combined with the rich and aromatic curry sauce, is a dish that always brings back fond memories of her. I’ve added my own touch to the recipe, but the core flavors and techniques are all inspired by her. It’s a dish that I love to share with friends and family, and it’s always a hit at gatherings. The depth of flavor and the comforting, hearty nature of the dish make it truly special to me.What’s your signature dish to cook?
Any advice for aspiring young chefs?
When I was just a “small potato” in the kitchen, I learnt as much as I could from the experienced chefs around. My mantra was to practice, practice, and practice. With hard work and dedication, you can achieve your dreams of becoming a successful chef. One day, not too long later, you’ll realize you are the “big potato” in the kitchen! Good luck!
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