How do our food experts cook & eat? This week, Michelin-starred Chef Piyachart “Boy” Puttawong, consulting chef for Amari Colombo, takes our Q&A!

Consulting chef for the Amari Brand and most recently for Amari Colombo – Michelin-starred Chef Piyachart Puttawong, fondly known as “Chef Boy”, is weaving a culinary feast for Amari Colombo, as he artfully blends authentic Thai flavours with contemporary flair.

Chef Boy is celebrated globally for his Michelin-starred creations that seamlessly blend Thai heritage with inventive twists. With extensive experience across Thailand’s finest establishments, including his work at the Michelin-starred Saneh Jaan in Bangkok,  he has demonstrated an exceptional ability to fuse traditional Thai flavours with modern culinary techniques.

Chef Boy’s signature styles and influence are found across Amari Colombo’s culinary offerings – at the hotel’s signature restaurant Ahara and their Mira Lounge, the venue for an exceptionally curated Thai High Tea experience.

Your Michelin-starred style has clearly influenced the new menu. Could you mention a few dishes that showcase your signature approach?
Absolutely! A few of the signature dishes from the menu that reflect my Michelin-starred style include:

• Kai Kua Horapa – A flavourful Thai-style stir-fried chicken with fragrant basil.
• Paneang Kung – A rich and creamy prawn curry with a perfect balance of spices.
• Pad Thai Kung – A classic Thai dish with a twist, using premium prawns and a burst of flavours.
• Kung Kratiem – Garlic prawns sautéed to perfection, offering a robust and savoury profile.
• Keang Ped – A spicy, rich red curry with duck, providing a balance of sweetness and heat.

As a consulting chef for the Amari brand, what’s the process of creating a new menu for
a new hotel?
Amari Brand or now Amari Colombo is proudly Thai and its culinary offerings must embody that identity. For example, when I came to Amari Colombo, I made it a point to explore local markets, discover unique ingredients and adapt them to create authentic Thai dishes.  The process is really about honouring our Thai heritage while embracing the locality.

Your expertise is in desserts – tell us a little about it.
Honestly, Thai desserts have always fascinated me.  From the history of their origins to their intricate recipes, I’ve done my research, diving into old textbooks and writings, and perfected my skills through hours of practice. Because I put so much time and effort into it, I won a lot of competitions and that’s where my expertise comes from.

What’s something that represents the heart of Thai cooking for you?
I would say that choosing good ingredients is one part of it. But it’s actually cooking with our hearts that really represents Thai cooking.  If you put enough love into the cooking, the food will always come out good and stand out on its own.

What got you into cooking?
I grew up with my grandmother and she’s a culinary teacher. Since then, I have always been interested and obsessed with the history of Thai food. I did a lot of research (I still do!) and gained a lot of knowledge about the authentic Thai style of cooking and all of this became a lifelong passion that made me a chef.

You are known for blending traditional Thai flavours with modern techniques – how do you reinvent a classic dish?
Thai cuisine is a delicate and unique balance of flavour, tradition, and artistry.  I have taken that authentic Thainess and blended new techniques in every dish I make without losing the true essence of the dish. It’s a modern take but I can guarantee that it will still have the charm and taste of being truly Thai.

What should guests look forward to at Amari Colombo?
Great Thai food, of course. With attention to taste and presentation, our Thai food will be a little refined and innovative but the taste will ring strongly of the roots of Thailand – as if you were eating in Thailand itself.

How do you balance creating a local appeal to a new hotel while maintaining the signature of the hotel brand or even your own brand?
My personality, or rather my own brand, will always be expressed through my food. My food is a reflection of who I am–passionately patriotic and deeply rooted in my Thai heritage  No matter where I am, my dishes become a memorable taste of Thailand.

You are curating a Thai high tea for Amari Colombo – what’s it all about?
Lots of Thai desserts and snacks are perfect for a late afternoon/evening snack–it’s just as elegant as any Western tea. Since ancient times, Thai people have been creating small, colourful delicacies and they stand out in flavour and presentation.  So, we want to offer this very unique take on high tea to our guests to offer them something new and different.

What’s the journey that got you your Michelin star?
My journey took shape during my time at Sanae Jhan restaurant, even before I got a Michelin star. There, I crafted a variety of Thai desserts that were more than just dessert–they were works of art, meticulously put together. I used to present them with various poems, which really impressed the guests and foodies.