HANIEF
Pittayasarn
ABOUT ME |:
Nief as professional chef with over 18 years experience in food preparation and kitchen management,>> Wedding planer , Caterer , personal chef << His passionest of food drinks arts culture,First memories of food revolved around his Family kitchen and the home cooking of his Grandfather from Yunnan, For the last 14 years he have been a delicated and vital team leader for top establishments, He pass over producing fine food to highest standards and also do the innovative comfort food as well, He is a highly motivated, Positive individual, with drive for exellence and real passion for beautiful and tasty food, Specialise in elegantly presented healthy with local produce nutritious and delicious cuisine from around the world, Old School wood fire cooking style,Crazy in Music, Bourbon & Wine Lover
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L i v e |:
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EXPERIENCE:
ZAO (ซาว)
Present | Chef / CO.Owner
Ekkamai , Bangkok , Thailand
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|: Here we serv Authentic ISAN food , the northeast region of Thailand to elevate local food to be more refined & Delecated
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ZAO LARB (ซาวลาบ)
Present | Chef / Co.Owner
Thonglor , Bangkok , Thailand
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|: We serve Isaan feasts in the form of Laab Isaan and Jaew Hon(Hot Pot).
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GREENSMOKED BAR & RESTAURANT Present | Executive Chef /Owner
Chiangmai Thailand
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|: Barbecue Woodfire Restaurant Casaul Unique creative cuisine as in Cosy atmosphere ,Natural wine , Special Coaktails creation, fun & joyful vibes
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KANGVELA
Present | Executive Chef / Owner
Chiangmai Thailand
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|: "KANGVELA" is serv Mostly Thai traditional cuisine all region called " KAO-KANG " which is change a new dishes everyday and also do some Asian dishes as well
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RUSTIC & BLUE handgrown produce & atisanal 2013 - 2018 | Executive Chef / Co.Founder
Nimmanhemin soi 7 Chiangmai Thailand
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|: BRUNCH !! we do blended our selected Tea,we serv Healthy local organic food from Our farm & local farmer to table.We are also caterer,wedding planer, event planer ,A NEW DISHES CREATOR |:
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TAO GARDEN HEALTH SPA & RESORT 2010 - 2013
| Raw food Chef
Doisaket Chingmai Thailand
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Organising and monitoring controls of food quality, presentation and service.
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Cooking for special occasions i.e. birthdays, weddings, retreated etc.
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Creating dishes for clients with dietary or cultural needs specialy “ Raw Food “
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PHAILIN THAI & CHINESE CUISINE 2005 - 2010
| Chef de parti
Kualalumpur Malaysia
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- The very first time in the kitchen as an intern. - Learned and about Thai & Chinese cuisines - Stepped up to a line cook in a few months - Got promoted to the head cook within 3 years
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EDUCATION
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MONFORT COLLEGE :
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