Chef Prin Polsuk has been paving the way for Thai cuisine with his unwavering passion for preserving ancient Thai recipes and re-interpreting them respectfully for today's time.

Growing up in a family of farmers in Northern Thailand, Prin became mesmerized by Thai culinary traditions and started his cooking career at the legendary Mandarin Oriental working for the unofficial ambassador of Thai cuisine, Chef Vichit Mukura, before being poached by acclaimed Australian chef, David Thompson, to run the kitchen at Nahm in London and Bangkok.

With homemade-style cooking of regional Thai dishes embedded in his memoir, he and his food activist partner, Mint Jarukittikun, have been traveling in and around Thailand to comprehend the sub-local regional Thai food culture, seeking forgotten recipes as well as long lost ingredients. In 2017, they co-founded Samrub Samrub Thai, an educational restaurant that acts as a platform where they advocate the value of native Thai ingredients and Thai regional cuisine straight from its core.

Samrub Samrub Thai was recently listed as no. 31 on Asia's 50 best restaurants 2022 in addition to ranking no. 75 on The World's 50 best restaurants.

I became interested in food since I had to move frequently, and during each stage of my life, I had the opportunity to experience differences of food cultures and its origins, from the southern of Thailand to India and more. I then decided to pursue my career in studying culinary arts Bangkok.

After completing my studies in culinary arts at Dusit Thani College, I started working and pay my interest and passion for modern Thai cuisine at 80/20 restaurant since 2018 and spent almost four years there working my way up from a commis chef to be a sous chef.

As time gone by, I want to understand more about Thai food from its roots, but also with new perspectives. Then I met Chef Prin Polsuk and became interested in working with him to learn more and develop the boundaries of Thai cuisine at Vilas Restaurant.