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Discover all our Chefs
Relais & Châteaux Chef

Patcharapol Tiyasakun

Chef - Relais & Châteaux

Patcharapol Tiyasakun

Rachamankha

Chiang Mai - Thailand

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L'histoire d'un chef Relais & Châteaux

How did you become a Chef?

I started work at Rachamankha 14 years ago and have been given the opportunity to work my way through the kitchen team to now become chef. As a local to northern Thailand I really enjoy sharing the flavours of my home with our guests, the unique seasonal ingredients and putting the Rachamankha touch on our favourite dishes from the region’s Lanna, Tai, Myanmar and Thai cuisines.  

How would you define your cuisine?

For me, a perfect cuisine combines fresh ingredients, authentic recipes and heartfelt passion. Cooking is an art from the heart, to cook the perfect meal and to see the guests’ beautiful smiles is my passion and motivation.

What are your favorites products and criteria for choosing?

My favorite products that I use in my cooking every day are fresh vegetables, herbs and freshwater fish from the King’s Royal Project. This local agricultural project was started by Thailand’s King Rama IX to benefit the Hill Tribe communities in Northern Thailand and to ensure fair trade and the best quality of locally grown organic produce.

What is your signature?

I love to explore local flavors, we are blessed in northern Thailand with a big variety of vegetables and herbs and also have a strong seasonal variety, from the Chiang Mai local mushroom at the start of the rainy season to fiddlehead ferns at the height of the rains. There are so many great flavours to explore in dishes inspired both by local cuisines and in a fusion of European and Asian dishes.

What professions surround you and what would you like to pass on to them?

I try to inspire a passion in our kitchen team for local flavours, to search out the freshest ingredients and to support local organic farmers and growers passionate about fresh, clean produce. I believe in following the seasons for the best dining, and supporting local organic growers ensures we have the best and freshest produce available for our tables, wherever we are in the world.

Do you have a Chef’s tip for Sunday cooking?

In Asia every day is a good day for dining, we don’t have a culture of a Sunday meal, we enjoy dining all day, and every day. My tip would be to always search out the freshest ingredients for your cooking, and for me following the seasons will always put the best produce on your table.

Les restaurants Relais & Châteaux de Patcharapol Tiyasakun

Rachamankha

  • Expression of the terroir
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