While visiting the wonderful Mövenpick Resort in Kao Yai, right in the heart of Thailand, I met the young and inspiring Executive Chef Amorn Prechawathanawong – Jackie for short.

To be fully responsible for food & beverages in this house, be it in the restaurants or during events, is no small task. However, Jackie masters it with flying colours – his dedication, ambition and strong teamwork skills were impressive.

The resort is known far beyond the borders of Thailand, which may be due to the attached golf course, but above all to the unique grounds. It looks as if it came from Disney’s pen and is also a real air spa.

At weekends, the Who’s Who of Asia like to meet here – they feast here and many film and series productions have already chosen this place for their filming.

Of course, I used our meeting once again to ask Jackie a few questions about his career and his love of cooking.

[Erik]: Jackie, when did your love of cooking begin?

[Jackie]: Since I was a part of my first kitchen team.

[Erik]: Who inspired you?

[Jackie]: My mom.

[Erik]: Where and how long were you trained?

[Jackie]: Since I started working in the restaurant industry I have had many different employers, you learn new things every day and get your opportunities in the kitchen.

[Erik]: What are your favourite dishes (starter, main course and dessert)?

[Jackie]: Thai Dishes

Starter: Plaa Tuna Sod, Mild spicy Akami tuna salad, Thai herb, lime, chili paste dressing.

Main course: Pla Rad Prik, Fried seabass with sweet & chili sauce, crispy kaffir lime leaves.

Dessert: Sticky rice with durian, Warmed durian in sweet coconut cream.

[Erik]: What are your goals for the future?

[Jackie]: I would like to call a restaurant my own.

[Erik]: What about the first Michelin star?

[Jackie]: I’m not interested in Michelin stars.