Suay’s former Iron Chef, Khun Tammasak, praises the superstar team as the key to the success of his restaurants at Suay, Daily Dose, and Sunday Brunches at the Wagyu Steakhouse
As I stepped into the world of Suay, Cherngtalay, I braced myself for a meeting with an Iron Chef, a title that comes with a certain air of intimidation. These culinary wizards are no strangers to dancing with open flames, expertly handling knives, and thriving in high-pressure environments. However, my encounter with Chef Tammasak, Suay’s former Iron Chef, defied my expectations.
Chef Tammasak, despite his global culinary acclaim, awards, and a client list that reads like a who’s who of elites, welcomed my praise for his modern, Asian-inspired pomelo salad tuna tartare with genuine humility. He even offered me seconds, an offer I reluctantly declined.
The makings of an Iron Chef
Chef Tammasak’s journey is a remarkable testament to his cooking prowess. Beginning in 1994 at a German culinary school, he honed his skills, earning a Master’s Degree in Kitchen Development and learning an array of European cooking techniques. Following his formal education, Chef Tammasak embarked on a career odyssey starting with a five-year tenure as a Commis at the Michelin-awarded restaurant Top Air in Stuttgart.
When the turn of the century came around, he set sail on the Queen Elisabeth II and the Seaborne Legend, further expanding his culinary horizons as a Chef de Partie. His culinary adventures took him to Cologne, Germany, where he contributed to the success of the renowned Taku restaurant in 2002.
However, Chef Tammasak’s heart drew him back to Asia, where he seamlessly assumed roles such as Executive Sous Chef and Acting Executive Chef at the prestigious JW Marriott Phuket Resort. His exceptional talents were celebrated with awards, including Manager of the Year 2005 and Tsunami Hero 2005.
Remarkably, amidst these achievements, he also fulfilled a dream of opening a cooking school. His rising reputation soon caught the attention of The Banyan Tree Group, which entrusted him with the role of Corporate Thai Chef. In this capacity, he conceptualized the beloved and prestigious Thai restaurant chain, Saffron, and introduced its signature style to 10 Banyan Tree resorts. The skills from this rich background laid the foundation for Chef Tammasak; to start his own enterprise and create the thriving Suay empire.
S.U.A.Y
In 2010, Chef Tammasak fulfilled his lifelong dream by opening Suay, and he did it with signature flair. What began as a venture to celebrate the art of food became Suay, aptly named “Beautiful” in Thai, and also acting as an acronym representing its core values: Sassy, Unique, Authentic, and Yummy.
Suay has since grown into a culinary empire on the island, catering to every palate. Chef Tammasak seamlessly blends European cooking techniques with Asian flavours, reimagining bistro-style dining with a sophisticated twist. With his deep knowledge of local tastes, he takes Thai cuisine to new heights. Look no further than their grilled sous vide duck breast in Thai hot basil sauce as an example, there are plenty. Beauty fills the entire restaurant with its stunning nature-inspired interior and diligent staff.
The flagship location in Cherngtalay as well as their expansion into Porto de Phuket, a slightly less formal locale, have lively atmospheres. The go-to choice for those seeking an elegant and delectable meal. Be sure to book ahead as nowadays, they’re always busy.
A quality, casual cuisine, available every day, at Daily Dose
If you’re eager to savour more of Chef Tammasak’s culinary creations but find Suay’s reservations a tad elusive, there’s an inviting alternative worth exploring. Daily Dose offers a relaxed dining experience across three vibrant locations each with their own personality in Phuket: Patong, Phuket Town, and Boat Avenue, in Cherngtalay. These bustling hotspots, with indoor and outdoor seating, cater to various tastes with an extensive menu available throughout the day. If you happen to be there around breakfast or lunchtime, good luck, their brunch menu forces me into all sorts of difficult decisions.
While Daily Dose presents itself as simpler than Suay, don’t be misled into assuming a compromise in quality. Here, the paramount focus is on ensuring guests relish not only the food but the overall dining journey. This commitment to excellence is evident in their sourcing: Daily Dose receives its supplies from Suay Bakery, guaranteeing top-notch bread quality. Moreover, their in-house catering team maintains consistent flavours, sauces, and staple items at the highest standard. Their staff seamlessly transition between Daily Dose and Suay, enhancing their skills and enriching their experiences amidst diverse settings, guest interactions, and restaurant ambiences.
The start of something Beautiful
The Suay Empire reflects Chef Tammasak’s core values in every aspect. During my encounter with the superstar head chef, I was pleasantly surprised by his eagerness to discuss his team. In a world where celebrity chefs often maintain an air of aloofness, Chef Tammasak’s genuine humility stood out. It took some effort to steer the conversation toward his own accomplishments, as he preferred to spotlight the excellence of his team.
Their remarkable quality and standard are undeniable, a fact well-known to anyone who has dined at Suay or Daily Dose. This staff unity is forged through diverse experiences in different venues and roles, complemented by the privilege of collaborating with a culinary genius. The Suay Empire thrives on this cohesion. Special events like their new pop-ups and Sunday brunches, such as the one hosted at The Wagyu Steakhouse by Twinpalms in Surin or that in Kudo Beach Club, in Patong, two entirely different locations and clientele, provide team members with opportunities to work in fresh environments, experimenting with unique menus, and learn the range of skills required by service. While staff members adapt and learn, Chef Tammasak watches from the kitchen with a beaming smile, revelling in the progress of his culinary journey.
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