From Farm to Fine Dining: Chef Chalermwut Srivorakul’s Sustainable Vision at Jaras
At the helm of Jaras Restaurant in Phuket, Chef Chalermwut “Nui” Srivorakul blends Southern Thai tradition with zero-waste innovation. His journey—from childhood food memories to MICHELIN acclaim—reveals a culinary philosophy rooted in sustainability, seasonality, and heartfelt storytelling.
What do you do?
As the Chef de cuisine of Jaras Restaurant at InterContinental Phuket, my vision for the future is to continue elevating Southern Thai cuisine through a sustainable and zero-waste approach. We are committed to honouring the rich identity of Southern Thai food, culture, and local ingredients from across Thailand. Moving forward, I aim to deepen our commitment to sustainability by building stronger relationships with local farmers and artisans, and further minimising food waste in every aspect of our operations. We also plan to explore innovative techniques that enhance both the elegance and environmental responsibility of our cuisine. Ultimately, I want Jaras to be a model for how tradition and modern sustainability can coexist beautifully on the plate.
How did you get into the industry?
Just over three years ago, I had the opportunity to discuss the vision and goals for Jaras Restaurant with Chef Marco, the executive chef here. His insights and the project’s direction truly inspired me and became the foundation for why I joined this team and have been dedicated to standing where I am today.
Share a story from behind the scenes.
Behind the scenes, working towards sustainability has been a challenging journey. True sustainability is far more challenging to achieve than many people might think. However, we never give up. We continuously push forward, support each other, and stay focused on this important goal.
What food memory from your childhood or travels stands out?
The dishes my mother used to make when I was a child. Now that she’s no longer with me, whenever I come across those foods, the memories always come flooding back and make me feel nostalgic.
As for the best travel, Phuket is the place. It’s a unique blend of diverse people, religions, languages, and cultures. I believe it’s a place where differences coexist harmoniously.
What’s the best/ worst part of your job?
The best part is probably right now because I feel like I’ve come a long way since the very first day I started working as a chef.
As for the best worst moment, it would be during the peak of the COVID-19 pandemic. I experienced many losses and regrets during that time. Honestly, it felt like the toughest period in my life.
What’s one of Chalermwut Srivorakul’s favourite food and beverage pairings?
I enjoy pairing Isaan food with beer, especially when sharing the meal with friends, siblings, family, and loved ones. It’s simple, yet it brings a warm and heartfelt feeling.
What’s one of the scariest things you’ve seen behind the scenes?
One time, I carelessly forgot to properly lock the base of a large sauce pot, big enough for a person to fit inside. The pot tipped over, spilling boiling sauce all over the kitchen and burning two of my coworkers’ legs. It’s an incident I still feel deeply sorry about to this day.
The perfect day off would be…
Sleep, sleep, and more sleep! Haha.
A day in the life of Chalermwut Srivorakul is …
Probably just a crazy person who’s deeply passionate about cooking.
What does Chalermwut Srivorakul do for fun?
I enjoy challenging my teammates to friendly cooking competitions within the team. We compete to see who can cook the best, fastest, and produce the right quantity. But the most important things are safety and quality. This way, everyone gets to experience the feeling of being on a cooking show. It’s fun and relaxing, but at the same time, it helps us learn and improve ourselves.
What would you like guests to know about Jaras?
I want people to know about the values and dedication behind Jaras Restaurant. We commit ourselves every day to creating memorable experiences for every guest who visits us. Our goal is to make sure that dining at Jaras becomes a cherished memory, all within the luxury setting of InterContinental Phuket Resort.
How have you grown in your profession? What are your key learnings from your start in the industry until now? Are there any misconceptions?
Pressure, criticism, and harsh words have been the fuel that drives me. They make me determined to never give up. I keep telling myself, ‘I have to do this. I must do it. I need to do it better and improve every time.’ These thoughts accompany me every time I come home from work. I believe it’s this mindset that has brought me to where I am today.
What is one of the biggest challenges you’ve overcome?
I believe that being here at Jaras Restaurant is the greatest milestone in my career. It’s a tremendous responsibility to lead the direction of our restaurant and to take care of a team of nearly 20 people, making sure everyone understands and shares the vision behind why we work here.
What would you like people to know about being a chef as a profession?
I think many people see being a chef as something cool and smart, but in reality, it’s like being on a battlefield, a battlefield that revolves entirely around cooking. It’s full of emotions: sweat, tears, pressure, and misunderstandings. We are in one of the few professions where our work directly affects people’s lives. The nature of being a chef naturally filters and keeps only those who truly love this profession.
What’s your view on the dining scene in Phuket?
I believe that nowadays, many restaurants, as well as organizations, both private and government, are becoming more aware and focused on working with a philosophy centred around sustainability and zero waste. I think this is a very positive development.
What are the top three things you like to do in Phuket?
I enjoy traveling and relaxing in nature. I take inspiration from every journey and encounter I experience, using them to develop myself and improve the food I create.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
I see that many different restaurants and organizations are starting to focus on sustainability, which might make them competitors in the market. However, I view this more as an alliance, an opportunity to exchange ideas, knowledge, and approaches. Together, we can work towards true sustainability, each through the unique identity and context of our own restaurants or organizations.
What are your future plans for your brand?
I’m currently at the beginning stage of my journey with Jaras Restaurant under InterContinental Phuket Resort. In the future, I want to continuously develop myself and exchange knowledge as much as possible. I also hope to pass this on to the younger generation of chefs so they can step up and take the lead. I believe that new innovations and fresh perspectives from young chefs, combined with the experience and knowledge from the older generation as a solid database, will drive the industry forward.
Read more interviews like this one with Chef Chalermwut Srivorakul and learn about careers in the hospitality industry here, and stay up-to-date on the latest gourmet and travel happenings around Asia via The Yum List on Instagram and The Yum List on Facebook.
