Starting my career as a chef, I worked with Chef Lek Sang-Uthai in the year 1980 at The Copper Hatch in Upper West Side, New York City. It was there that I first gained a great deal of my cooking skills, and I had begun to realize that cooking was the career path I wanted to continue. I then worked with Culinary Institute of America trained chef, Alan Katz, who has also been an influence in my career and taught me much of what I know now. When he left to start his own business, I was promoted to be the chef at Camelback and Central in Upper East Side, New York City. During that time, I assisted some of my relatives in opening an authentic Thai Restaurant called “Siam Garden” in Brooklyn, New York. Afterward, I was fortunate enough to have the opportunity to work with French Chef George Misraff at Tavern on the Green who showed me some very unique cooking methods. I later moved on to work at The Film Center Café and decided to move back to New Jersey to work as a chef at Rudy’s In-flight Catering. Now, my wife and I own Siri’s Thai French where I have been advancing my cooking palette for over 5 years.

 

- S.Sittikul