CHEF NICK : FROM GLOBAL KITCHENS TO TAHONA BANGKOK

In the culinary world, many chefs spend decades discovering their own style. But for Chef Thanathip Piyakamperm, better known as Chef Nick, his journey across international kitchens and ultimately back home to Thailand, has given him a deeper and clearer perspective: food is not just what’s on the plate, but a relationship between people, the kitchen, and culture.

Chef Nick, Tahona Bangkok

The Journey to Becoming a Chef

Chef Nick began his culinary path at just 15 years old, studying at the Wandee Culinary School. His passion and discipline soon took him beyond Thailand — from international competitions to working alongside renowned chefs such as Christian Têtedoie in France. Starting as an apprentice, he rose to become Chef de Partie, mastering both culinary creativity and kitchen leadership. Over the years, these experiences shaped his expertise in both Thai and European cuisines, a foundation that now inspires the contemporary dishes at Tahona Bangkok.

Joining Tahona: A Place Where Flavors Tell Stories

Chef Nick’s arrival at Tahona Bangkok was no coincidence. He was drawn to the restaurant’s concept, inspired by the Tahona, a traditional stone mill used to crush agave for tequila, symbolizing craftsmanship and deep respect for origins. “This philosophy reflects how I see food,” he explains. “It’s not just about making something beautiful or delicious; it’s about honoring the ingredients and telling their story.” From the start, Chef Nick envisioned each menu as a journey. He selects ingredients from all four regions of Thailand and combines them with European techniques to create new flavors that remain rooted in local identity.

A Kitchen Without “Toxic” Culture

What makes Chef Nick stand out isn’t only the food he creates, but also the environment he fosters in the kitchen.

At Tahona, every team member begins by tackling the most challenging dish. “I want them to face the toughest task first. Once they can do that, everything else becomes easier.” The repeated practice might seem intense, but Chef Nick believes it builds confidence. “We train until we reach 200%. That way, when it’s time for service, everything flows smoothly.”

But above all, Chef Nick refuses to run a kitchen built on fear. “I don’t believe people cook well under pressure or fear. I want my team to feel safe, supported, and part of something together.” He believes that happiness in the kitchen always translates to happiness for guests.

Local Ingredients, Global Expression

At Tahona, local sourcing is at the heart of every dish. Chef Nick works closely with farmers across Thailand, believing that eating is a way to connect with land, water, and culture.

“When I use shrimp from the South or herbs from Isaan, I want diners to feel the essence of those regions without needing to travel there,” he says. Many of his dishes become conversations between Thailand and the world. European techniques paired with Thai flavors, or humble local vegetables reimagined into something fresh, elegant, and modern.

Meaning Beyond the Plate

When asked what he hopes guests take away from Tahona, Chef Nick doesn’t hesitate: “I want them to feel sincerity to meet a team that loves what they do and to taste food that

tells a story.” For him, cooking isn’t performance. It’s sharing. From the farmers who grow the produce, to the kitchen team who cooks with care, to the warm atmosphere that ties it all together every element breathes life into the experience.

And as he puts it simply yet profoundly:

“You don’t need to be the best, or know everything, or work endlessly hard. Just be consistent and everything will turn out right.”

This interview reveals more than a talented chef. It shows a thoughtful leader who inspires through understanding, collaboration, and a deep respect for food as a living story.

We open daily from 5 PM onwards.Only at Tahona Bangkok, 33rd floor, Intercontinental Sukhumvit.

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