Ian Kittichai

Chef Pongtawat “Ian Kittichai” Chalermkittichai’s path to culinary success started from very humble beginnings in Bangkok. Every morning he would rise at 3 AM to accompany his mother to the wet market to select the best meats, seafood, and vegetables for her neighborhood grocery. While Ian was at school, she would cook a dozen different types of curries. Upon his return home, Ian would push a cart through the neighborhood to sell his wares, shouting: “Khao Geang Ron Ron Ma Leaw Jaar!” (Hot curry coming!).
After completing high school in Bangkok, Ian moved to London to study English with no intention of becoming a chef. Fate seemed to have other ideas though - while working part time at the Waldorf Hotel THF, the hotel chef saw something of great promise in young Ian. Before long, the hotel sponsored him to attend culinary school in London. He subsequently completed his culinary studies in Sydney, Australia and then spent his years of apprenticeship absorbing French fine dining cuisine at the famous Claude’s.
1993
In 1993, Ian decided to return to his homeland and work for the prestigious Four Seasons Hotel Bangkok (formerly The Regent) as a Demi Chef. He quickly rose through the ranks while mastering various cuisines and winning acclaim in multiple international culinary competitions. In 1998, Chef Kittichai became the first Thai national in the world to become Executive Chef of a five-star hotel property. His career path in the Four Seasons organization took him to culinary exchanges around the world where he was able to further perfect his talent and craft. At restaurants and hotels such as Le Cinq in Paris, The French Laundry in Napa Valley, El Bulli in Spain, and Four Seasons in Tokyo, Chef Kittichai was free to fully spread his culinary wings.
2004
In 2004 Chef Kittichai relocated to New York and created Kittichai Restaurant. Kittichai Restaurant appeared in Food & Wine magazine as Best New Asian Restaurants 2005, Travel + Leisure magazine as Best New American Restaurants 2004, as well as appearing in Harper’s Bazaar, Vogue, GQ, New York Magazine, New York Times, Gourmet Traveller, and Vanity Fair, amongst numerous other publications.
2008
In 2008 he formed his international food & beverage consulting and content production firm, Cuisine Concept Co., Ltd. In addition having some of the most recognizable international hotels, restaurants, food companies, media and film companies on its client roster, Cuisine Concept also has an R&D kitchen, private dining atelier, training facility and event space in Bangkok.
2008
In 2008 he formed his international food & beverage consulting and content production firm, Cuisine Concept Co., Ltd. In addition having some of the most recognizable international hotels, restaurants, food companies, media and film companies on its client roster, Cuisine Concept also has an R&D kitchen, private dining atelier, training facility and event space in Bangkok.
2011
In June 2011 Chef became a partner in and the Culinary Director of Spot Dessert Bar in New York City. In December 2011 Chef Kittichai debuted his Thai restaurant and lounge, Issaya Siamese Club, in Bangkok, which has been listed repeatedly on Asia’s 50 Best Restaurants, sponsored by S. Pellegrino and Aqua Panna. Also in December 2011, Chef’s first cookbook, Chef Ian’s Kitchen Revealed, won the prestigious Gourmand Best Chef Cookbook Thailand Award.
2012
In January 2012 Chef debuted as one of the resident Iron Chefs on the Iron Chef Thailand television show. Chef Kittichai’s first cookbook for the English-language market, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai, was released in April 2013 and placed third globally for the Best Cookbook of The Year 2014 by the Gourmand World Cookbook Awards. In June 2016 he released a follow-up Issaya cookbook: La Pâtisserie Issaya Pastry Cookbook.
2013
Chef Kittichai was a founding council member of The World Street Food Congress, along with the late Anthony Bourdain, KF Seetoh, and Claus Meyer, amongst other culinary luminaries. In September 2013 the Food and Agriculture Organization of the United Nations, Thailand’s Department of Intellectual Property, and the Agence Francaise de Developpement honored Chef as the first Asia Geographical Indication Ambassador.
2015
In April of 2015, Chef Kittichai was awarded the designation of Officier de l’Ordre du Mérite Agricole by the French Republic for his outstanding contributions to gastronomy and agriculture.
2019
On the 1st of July 2019, Chef launched a series of menus for Qatar Airways first and business class flights.
2020
Coast, Chef Kittichai’s first restaurant in Taipei with Chef Richie Lin, opened in July 2020. Coast is a fine dining restaurant focusing on local premium ingredients and seafood paired with modern techniques and Thai flavors.
2022
In November 2022, Chef launched Soi Social, a Thai brasserie at Resorts World Sentosa Singapore. In December 2022, Chef Kittichai opened Akanee, a casual Thai bistro and grill in Bangkok.
2023
In March 2023, Chef opened Khum Hom, a contemporary Thai restaurant in the Mövenpick BDMS Wellness Resort in Bangkok. In April 2023, Chef Kittichai opened a third branch of Spot Dessert Bar in Long Island City, New York. In December 2023 Chef opened the fourth branch of Spot Dessert Bar in Cherry Hill, New Jersey.
2024
In July 2024 he opened the 5th branch of Spot Dessert Bar in Astoria, Queens, New York. In December 2024 he opened Anaalā at Iniala Beach House in Phuket, Thailand. The waterfront restaurant on the sands of Natai beach features elevated Thai cuisine and live fire barbeque.
Chef Kittichai can currently be seen as the lead judge on the Emmy-nominated MasterChef Thailand and MasterChef Junior Thailand, the current season of Hell’s Kitchen Thailand, as well as on streaming platform shows, such as Phil Rosenthal’s Netflix series Somebody Feed Phil. His restaurants and projects in development include the expansion of Spot Dessert Bar across the United States, the launch of Anaalā in the European Union and various food & beverage projects globally.