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137 Pillars House Appoints New Executive Chef Amporn Choeng-Ngam

April 12, 2014 Appointments No Comments Email Email

Manfred Ilg, General Manager of the award-winning 137 Pillars House, is pleased to announce the appointment of Amporn Choeng-Ngam as Executive Chef. 

Chef Amporn will oversee all culinary operations at the hotel, including the exquisite signature Palette Restaurant.

137 PH Chef AmpornThis stunning 30-suite property, featured on the 2013 Hot List for “Best New Hotels in the World” by Conde Nast Traveler (USA) and “World’s Greatest Hotels 2013” by Travel & Leisure (USA), is a SilverNeedle® Collection Hotel.

Chef Amporn has a strong culinary pedigree, with extensive experience both in Thailand and internationally, having held positions in Ukraine, Bali and Saudi Arabia in addition to several of Thailand’s top properties.   In Saudi Arabia he worked for Princess Hassah bint Abdulaziz Al Saud as a private chef, overseeing a team of 38 chefs, as well as a purpose built health food kitchen for his spa cuisine.

This talented and passionate Chef believes the secret to creating flavorful cuisine is all in the preparation, which can often be very time consuming.  He uses special skillets to ensure food can be cooked without oil and has a meticulous marinating process to ensure all flavors are thoroughly infused in the cuisine he prepares.  Chef Amporn places great emphasis on healthy food that is both flavorful and tasty.

He has won several awards for his cuisine including both Gold and Silver medals in cooking competitions in Thailand and Bali.

As a chef who enjoys meeting and conversing with the hotel guests and restaurant patrons as much as the cooking itself, Chef Amporn looks forward to creating culinary masterpieces suitable for every occasion; from a romantic dinner for two to an unforgettable wedding banquet for 150 guests.

Chef Amporn’s signature dishes include:

Tuna tartare with fresh strawberries and goats cheese
Blue crab meat mango salad
Buckwheat and quinoa tabouli salad
Glazed snowfish with lotus seed puree

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