Chef Prajuab Shoosridam Diffusing aroma of Thai cuisines in India


Chef Prajuab Shoosridam was born in the southern Thai city of Phatthalung. His love affair with Thai food and culture was a part of his growing up years. After high school on Phatthalung, he answered his heart’s call and joined the ‘Thai Restaurant’ in Barn Thai, Phuket. There was no looking back after that. Chef Prajuab has worked in the kitchens of several resorts and hotels across Thailand and Malaysia including Karon Villa and Royal Wing, Phuket, and The Datai, Langkawi. In addition to the Vivanta by Taj – Gurgaon, Chef Prajuab has also served in the kitchens of the Vivanta by Taj – Holiday Village and the Vivanta by Taj – President. Chef Prajuab has served his culinary expertise to the likes of global leaders such as Nelson Mandela and Jacques Chirac and several Bollywood celebrities as well.

HospiBuz brings you an exclusive interview, straight from Chef Prajuab, to know more about his journey into the culinary world and his style of cooking.

HospiBuz: Every successful person always has an inspiring story behind him/her. What drove you towards being a Chef and about your epicurean journey?

chef-prajuab-shoosridamChef Prajuab Shoosridam: Food and cooking influenced me from a very tender age. I grew up in a family of restauranteurs and began my career at 18 when I decided to work in the kitchen of a restaurant owned by my cousin. Since I was keen on taking up cooking as a career, I enrolled myself into a hotel management course at the same time. So I ended up attending culinary school during the day and working in a professional kitchen at night! The experience was truly enriching. During my tenure in school, I got the opportunity to train for about three months in a five star hotel in Phuket. And that’s when I knew that hotels were where I wanted to be.

HospiBuz: You have worked in Thailand, India and you have cooked for a number of celebrities all around the world. What are the principles that you follow which bring a uniqueness in your cooking, especially when you work for a diverse population with different taste preferences?

chef-prajuab-shoosridamChef Prajuab Shoosridam: I am a firm believer in great technique. Cooking is both an art and a science. Each chef lends his or her unique flavour to every dish and that is the art of cooking. However, it is sheer technique that makes up the science of cooking.

HospiBuz: You have been honoured with the Thai Chef of the month by Thai Pavilion at Vivanta by Taj, Gurgaon, which is a very motivating and innovative concept that has been started by Vivanta by Taj. What are your views on the concept of the chef of the month, does it help to keep the motivation high amongst the chefs working in Vivanta by Taj?

chef-prajuab-shoosridamChef Prajuab Shoosridam: It’s a fabulous platform to showcase our culinary experts, their stories and of course, signature dishes.

HospiBuz: Which Thai dish you would rate as your favourite dish to cook, what is the uniqueness that you provide in that dish that makes it best amongst the rest.

chef-prajuab-shoosridamChef Prajuab Shoosridam: ‘Ka Prow’, that is, basil is my favourite ingredient in the kitchen. I love anything that has basil in it.

‘PlaKa Prow’ (Stir-Fried Fish with Basil) is something I love to cook and eat too.

HospiBuz: What would be some quick tips you would like to give to our aspiring young chefs who dream of entering into global market becoming global chefs.

chef-prajuab-shoosridamChef Prajuab Shoosridam: Focus on a) proper technique, b) authentic flavours and, c)  your individual strengths as a chef.  Firstly, technique and authenticity are the pillars of any cuisine. Secondly, while it is a great to follow trends and innovate, your individual strengths as a chef are what will differentiate you from your contemporaries.

                                 Thank you so much for your prestigious time!!