Prin was always in the background of the transformation of Thai food from ethnic cuisine to world cuisine. Sala Rim Naam restaurant at the Mandarin Oriental (then Mandarin) was his first workplace. He learned Thai cuisine in the restaurant that was the face of the hotel, which was also the face of Bangkok to the world.
He then became the right-hand man to Australian David Thompson, who transformed Thai cuisine into a food that was palatable and accessible to the London crowd in the context of the then emerging gastronomy. The legendary Nahm was the first Thai restaurant to win a Michelin star in London; he closed his London restaurant in 2010 and served as head chef of Nahm Bangkok until 2018.
After more than 20 years of working to internationalize and gastronomize Thai cuisine, Prin is now taking a deep dive into his parents' local cuisine at Samrub Samrub Thai. He spends his days opening up the cooking notes of his village aunt to revive phantom menus that have disappeared, and scouring the wild environment for the vegetables needed to make them.
He enters the kitchen each day with the conviction that in this day and age, in the context of gastronomy, it is possible to reconstruct the wisdom and joy of communion between nature and the inhabitants of Isan (northeastern Thailand) and other regions. The cuisine of a way of life is served.