Chef Nopphadon Suyamong’s passion for cooking is best compared to orchestrating a musical piece. Starting at the tender age of 13, the foundation of his culinary experience began at the Suki Khoha Restaurant in Thailand. Taking Thai cuisine to the next level at Tamarind Springs, his delectable creations take you on a journey that evokes the senses.

 

Using only fresh, high quality ingredients, the Chef who has been behind Tamarind Springs’ team for six years celebrates culinary creativity. Unlike many other Chefs who choose seafood, the 33 years old Chef chooses beef as his main ingredient. Chiang Mai-born Nopphadon who loves to go fishing in his spare time says, “Food is not only a necessity, it should be a ceremony that unfolds an ethereal experience.”