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.

Born and raised in a small town in Valencia, Spain, head chef Pepe Dasí Jiménez, has had the love of cooking instilled in him from a young age. After completing culinary school, he followed his passion by working in some of the best fine dining restaurants in Spain such as Martín Berasategui (3 Michelin stars) and Streetxo, where he honed his skills as a chef.

After falling for the complexity of flavors and balance in Thai cuisine, Pepe made it his mission to work in Thai fine dining restaurants across Thailand and western countries, immersing himself in the fundamentals of Thai cuisine, the unique ingredients and binding them all together with his own, modern approach.

Pepe joins chef/owner Prin Polsuk in Vilas restaurant, where two different cooking styles collide, creating a new concept of Thai cuisine using the essence and pure taste of Thai food by applying modern European techniques and working with the most exclusive ingredients from Thailand, Japan and Europe.