Chef Jay is something of a local boy as he was born in Ang Sila, Chonburi province, where a passion for cooking was kindled within his family’s kitchen. “I like to be the one who prepares and cooks food to my family at home. I'm a home-grown chef," he explains. This initial passion for sharing meals with loved ones eventually led him to pursue a formal culinary education.

The turning point came when a friend invited Chef Jay to study at Dusit Thani College in Bangkok. Unbeknownst to him, this would be the start of a lifelong culinary adventure. The college provided direct instruction in various culinary styles, from Thai and European cuisine to bakery, instilling in Chef Jay the desire to study food and become a chef.

Chef Jay says that his culinary style is best described as "Thai fusion food", a unique blend of traditional Thai cuisine with a creative twist that he has personally developed over the years. While he doesn't have a favourite signature dish, his creations consistently stand out as diners at Cross Pattaya Pratamnak and Kliff Beach Club rightly attest. Here, the highly-skilled chef shares three of his go-to dishes: Massaman Lamb Shank, Beef Cheek Khao Soi and Truffle Wagyu Burger.

“To begin crafting Massaman Lamb Shank, I start with the star ingredient, the humble lamb shank. Where possible, always opt for the lamb's shin as this is renowned for its exceptional tenderness when slow-cooked. The stewing process, which takes approximately 72 hours, transforms the meat into a succulent masterpiece. It is gently simmered with a luxurious blend of coconut milk and aromatic Massaman spices.

“To create an exotic curry paste, I prefer to use the traditional pounding technique of a mortar and pestle to achieve a silky-smooth texture. You can elevate the flavour profile by sauteéing the paste until it emanates an irresistible fragrance. After its initial 72-hour simmer, introduce the lamb shank to the beautifully sautéed curry paste, allowing them to harmonize in a gentle simmer for an additional hour. This meticulous process ensures that every bite is a symphony of softness and aroma. Rest assured, this culinary masterpiece guarantees a tender, fragrant and unforgettable dining experience.

Another masterpiece Chef Jay is happy to share from his cookbook is Beef Cheek Khao Soi, a take on the famed northern Thai dish Khao Soi, but with tender beef cheek. This innovative twist on a classic dish showcases Chef Jay's commitment to blending local flavours with quality ingredients.

“I highly recommend this dish because I have a passion for cooking local cuisine fused with top-quality ingredients. That's why I decided to introduce a unique twist to the classic Khao Soi, a beloved Northern Thai dish known for its bold and aromatic flavours. While most Khao Soi recipes traditionally feature chicken, I believe that beef cheek brings a distinct and exceptional quality to the dish.

“A special characteristic of beef cheek lies in its toughness, but this toughness can be turned into an advantage through the magic of slow stewing. When prepared using beef cheek as the primary ingredient, my Khao Soi takes on a whole new dimension. The result is remarkably tender and succulent meat that pairs harmoniously with the rich and flavourful Khao Soi broth.”

And to round out his menu highlights, Chef Jay becomes excited when describing his homemade Truffle Wagyu Burger. This dish may seem like your typical burger, but it's a labour of love that's almost entirely crafted from scratch. The burger bun is made from whole wheat flour to create a wholesome and flavorful bread base, while the burger patty is made from the finest Wagyu beef, which is marinated with a carefully selected blend of spices. Notably, the use of renowned red Kampot pepper adds a distinctive and memorable kick to the burger.

“What truly sets this burger apart is the inclusion of truffles. I carefully mix in the goodness contained in truffles into the Wagyu beef, infusing it with an irresistible earthly aroma. And to take it a step further, I like to add an additional layer of truffles on top. The result? A burger that exudes a rich and luxurious scent of truffles. I wholeheartedly recommend giving this menu a try. It's a burger experience like no other, where homemade dedication meets gourmet perfection.”

Chef Jay's cooking philosophy is rooted in learning, passion, and attention to detail. He believes that every dish should reflect the care and intention put into its creation. To achieve this, he emphasizes the importance of using high-quality, fresh ingredients and always getting the most out of his kitchen equipment.

“I simply adore working with all types of ingredients and seeing what my refined taste can create. I believe that creative cooking boils down to an eagerness to experiment and innovate. Working with chefs who are willing to think outside the box is key to coming up with unique creations, such as presenting savoury items in the form of desserts and exploring Molecular Gastronomy with Thai cuisine.

In the ever-evolving culinary world, Chef Jay observes a trend focused on creating memorable dining experiences. Savvy diners at Cross Pattaya Pratamnak and Kliff Beach Club are interested not only in the taste of each dish but also in the stories behind them. They seek to understand where ingredients come from, their quality, and the chef's expertise.

“I draw inspiration from both local and international culinary experts. Locally, I’m a great admirer of Chef Ian Phongthawat Chalermkittichai and his innovative approach to Thai and fusion cuisine. Additionally, Chef Ton Thitit Tassanakachorn is another celebrated chef for he has managed to elevate traditional Thai dishes to Michelin-level standards.

“I also keep a close eye on what Chef Matt Dowdell is doing because he is renowned for his commitment to teaching traditional cooking methods. Also, Chef Blair Mathieson is a master of fusion dishes that blend Thai and European cuisines,” he says.

Chef Jay's journey from a home chef to a culinary artist is a testament to his dedication, creativity, and love for crafting unforgettable dining experiences. His fusion of Thai and international flavours continues to inspire and delight food enthusiasts who make the journey to Cross Pattaya Pratamnak and Kliff Beach Club as they are promised a world of exciting cuisine.

Embark on a gastronomic voyage curated by Chef Jay at Cross Pattaya Pratamnak and KLIFF Beach Club. To book a table and savor his extraordinary creations, call +66 (0) 613 842 653.