Manfred Ilg, General Manager of SilverNeedle® Collection’s award-winning 137 Pillars House in Chiang Mai, is pleased to announce the appointment of Thiti Thammanatr as Executive Chef. Chef Thiti will oversee all culinary operations at the hotel including its award-winning signature Palette Restaurant.
Chef Thiti has extensive international experience from a career spanning more than 30 years. He worked his way up from a cook to Executive Chef and has assumed Corporate Executive Chef roles in Canada, Thailand, Singapore and Malaysia. Chef Thiti combines his broad range of culinary styles to create his own global hybrid form of cuisine where he combines two or more ingredients with different cooking techniques, both modern as well as traditional, to create unique flavors and textures. Prior to joining 137 Pillars House, he was F&B Director at the Baan Wanglang Riverside in Bangkok where he oversaw the operations of three new outlets.
His passion for cooking began when, as a child, he would help his mother in the kitchen. That passion, together with his interests in the arts, is demonstrated in the artistic presentation of his dishes.
Chef Thiti’s love of fresh ingredients is also evident as he allows the natural flavours from the ingredients to permeate his dishes. With the Royal Projects in Chiang Mai, an initiative of His Majesty King Bhumibol Adulyadej of Thailand to solve the problems of deforestation, poverty and opium production by promoting alternative crops, he is in organic heaven with an endless supply of fresh ingredients available literally at his doorstep.
He has won several awards and medals for his cuisine in Canada, Malaysia and Singapore and has participated three times in the internationally-recognized World Gourmet Summit in Singapore.
As a chef who enjoys meeting and conversing with hotel guests and restaurant patrons as much as he does cooking, Chef Thiti looks forward to welcoming visitors to 137 Pillars House to partake in his culinary creations that are suitable for every occasion, from a romantic dinner for two to an unforgettable wedding banquet for 150 guests.
Chef Thiti’s signature dishes include:
Smoked salmon truffle cream and micro greens
Assorted mushroom veloute with espresso shot
Vanilla butter poached prawns & assorted greens with green curry reduction
Grilled salmon, cilantro pesto with spicy orange salsa
Seared tuna fillet & foie gras mousse with port wine reduction