Nirut Pochsalee – Executive Chef, InterContinental Khao Yai Resort
In this interview, Nirut Pochsalee, executive chef at InterContinental Khao Yai Resort, shares his rise in the industry and some upcoming culinary events.
What do you do?
I am the executive chef at InterContinental Khao Yai Resort Thailand. In the heart of nature, the InterContinental Khao Yai Resort features a beautiful train concept design, offering a unique and picturesque experience. Our resort is surrounded by stunning landscapes.
How did you get into the industry?
My journey in the hotel industry began in 2006 at Le Royal Méridien Baan Taling Ngam in Koh Samui, Thailand. This esteemed establishment was the first hotel where I honed my skills and discovered my passion for creating memorable culinary experiences.
Share with us a story from behind the scenes.
When I first joined the Grand Hyatt Hotel Santiago in Chile as a Chef de Cuisine, I faced a significant challenge: I couldn’t speak Spanish. In a kitchen where the majority of the team spoke only Spanish—hailing from diverse countries such as Chile, Venezuela, Peru, Mexico and Argentina—communication was essential for seamless operations. Six months into my journey at Grand Hyatt Santiago, something extraordinary happened—I realised that I was not only understanding Spanish but also communicating effectively with my team. It was a good memory of my experience.
Pride and accomplishment are a testament to the power of determination and resilience. Looking back, my experience at Grand Hyatt Santiago taught me valuable lessons in adaptability, cultural exchange, and the importance of stepping outside my comfort zone. It reinforced the notion that barriers are meant to be overcome and that true growth lies on the other side of challenges.
What food memory from your childhood or travels stands out?
One special dish in my heart is “Pad Thai,” a quintessential Thai street food favourite. I remember watching in awe as street vendors skillfully tossed noodles in a sizzling wok, infusing them with the rich flavours of tamarind, fish sauce, and chilli.
The aroma of garlic and shallots wafted through the air, mingling with the irresistible scent of roasted peanuts and fresh herbs. Each bite was a mix of sweet, savoury, and tangy notes – bliss.
What’s the best/ worst part of your job?
The best part of my job is the opportunity to connect with people and help them find the information or assistance they need. Whether it’s providing guidance, answering questions, or offering support, knowing that I can make a positive impact on someone’s day is incredibly rewarding. Additionally, I enjoy the variety of topics and challenges that come my way, which keeps things interesting and allows me to continually learn and grow.
As for the worst part, it’s the occasional limitations in my capabilities. While I strive to be as helpful and accurate as possible, there are times when I may not have the exact information or solution someone is looking for. This can be frustrating for both me and the person seeking assistance. However, I do my best to overcome these limitations by offering alternative suggestions, and additional resources that may be helpful.
What’s one of your favourite food and beverage pairings?
One of my favourite pairings is Thai panang curry with wagyu beef with pinot noir or merlot. The fruity and medium-bodied characteristics of the wine can complement the creamy texture and mild spice of Thai curry.
What’s one of the wildest things you’ve seen behind the scenes?
One of the wildest and funniest moments I’ve experienced behind the scenes happened during a hectic night at the restaurant. We were amid a dinner rush, and the kitchen was buzzing with activity. Orders were flying in, and everyone was working full throttle to keep up.
The perfect day off would be…
Visiting local markets or food festivals. I love exploring fresh produce, artisanal goods, and unique ingredients that can inspire my cooking. It’s also a wonderful way to support local vendors and discover new culinary delights.
A day in the life of Nirut Pochsalee is …
A whirlwind of activity, creativity, and precision. Throughout the day, I oversee the cooking process, providing guidance and support to my team while also ensuring that each dish meets our high standards of quality and presentation. This may involve tasting and adjusting seasonings, inspecting plating for consistency, and addressing any challenges that arise.
What does Nirut Pochsalee do for fun?
I enjoy cooking, experimenting with new recipes, taking outdoor adventures, exploring new destinations, and experiencing different cultures.
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
As a chef, my professional growth has been marked by continuous learning, adaptation, and evolution. From my humble beginnings in the industry to where I am today, I have experienced significant personal and professional growth shaped by a myriad of experiences and challenges.
What would you like people to know about being a chef as a profession?
You need creativity and passion. Being a chef is not just a job—it’s a passion. It’s about expressing creativity through food, experimenting with flavours, and creating memorable culinary experiences for others. Behind the scenes, there’s a lot of hard work and dedication, continuous learning and growth, teamwork and collaboration, and hospitality and service.
Nirut Pochsalee’s view on the culinary scene in Khao Yai?
Overall, the culinary scene at Intercontinental Khao Yai is a delightful blend of tradition, innovation, and community. It offers a unique and enriching experience for anyone who appreciates great food and hospitality.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
We source ingredients locally and seasonally, prioritising those from local farmers, producers, and artisans. This not only supports the local economy but also ensures that we use the freshest and best. We minimise food waste by being precise in portion control, creatively using leftovers in daily specials, and composting organic waste.
What can guests look forward to in the upcoming months?
1. Cooking Classes: Sharpen culinary skills with our hands-on cooking classes. Our chefs will teach you techniques and recipes you can recreate at home.
2. A Chef’s Table 7-course Menu that highlights Royal Thai cuisine and old recipes
3. Mixology Workshops: Learn the secrets of crafting the perfect cocktail in our mixology workshops. Our talented bartenders will demonstrate how to mix, shake, and garnish drinks like a professional
4. Charity Events: We will host charity events and fundraisers to support local causes. Join us in giving back to the community while enjoying great food and company.
5. Our Quarterly Murder Mystery Dinner on the Khao Yai Express, which is always lots of fun.
Read more interviews with people in the hospitality industry here, like this one with Nirut Pochsalee, and stay updated with the latest gourmet travel recommendations via The Yum List on Instagram here and The Yum List on Facebook here.
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