The taste of passion and creativity by Executive Chef Nink
Cooking is an art that requires dedication and passion together with knowledge, skill and creativity. Executive Chef Yukhontorn ‘Nink’ Meakaporn of Sapphire Cuisine at Glam Habitat has shared her interesting experience that results in chic and delicious cuisine
Please let us know more about your background.
Initially, I was working as in PR and Marketing in hotels. I worked in that field for 10 years and felt that it was enough. As I love cooking and plating, I decided to switch careers and chose culinary as my new chapter. I was very new and I had to start from scratch. I started by being a cook, washing and chopping vegetables. Then I moved to a hotel in Accor group with a better position. As I realized I’m in a new field, I couldn’t stop learning and took cooking courses for deeper knowledge including a Food Stylish course at Le Cordon Bleu Dusit Culinary School. I became a Chef after eight years.
The inspiration and passion in food
Back in the old days, the food that I had to take pictures of inspired me to create my own dishes. I started cooking French food as my first job was in a French restaurant. I realized that French food is delicate and creative. There’s an art of designing the dish with different components to create different textures which amazed me.
What is the style of food at Sapphire and what are the star dishes?
I had the opportunity to apply the knowledge I gained from Le Cordon Bleu Dusit Culinary School here as the concept is the fusion between Asian and European foods. The plating, designing and shaping of the dishes fulfills the great perception of the food.
There are recommended menus here such as Grilled Striploin which we marinate with Thai Kaprao sauce, then pair the striploin with Italian style black-ink spaghetti. Another one is Roasted Duck in Balsamic Sauce with a fruity decoration that goes well with the duck meat. Apart from the red meat, we have Sea-bass in Japanese-style miso sauce.
What do you think is the outstanding point of fusion food at Sapphire?
I think it’s the ingredients. We always use fresh and premium quality ingredients. Some ingredients like imported beef may cost more but we want our customers to have a great dining experience. People can taste the different quality of products in each dish.
How do you manage the kitchen team?
As we want Sapphire to be a creative restaurant, I always welcome ideas from the the team. I have 11 people in my team and I give them a question if one day they have to create a dish for their own cooking show, what would the dish be? I also let them create the theme menu of the month and share ideas among each other.
Not only ideas, but advice from my subordinates is always welcome as I understand that they are dealing with the customers and see what’s going on more.
Sapphire Creative Cuisine Glam Habitat Hotel
112/39 Moo 3, Kamala Beach, Phuket 83150
Tel. 076-609710-11, 093-356-5552