Dimitrios Moudios
Executive Chef of óre & LAHNYAI.
Dimitrios started his cooking career at a very young age at the 3 Michelin-starred ‘Atelier’ in Munich, Germany. Then he found his culinary home in multiple 2 and 3-starred restaurants in Denmark, The Netherlands and Switzerland. After that, he decided to focus on the Research and Development of different restaurants, which included him leading the legendary test kitchen of Borago Restaurant in Santiago, Chile.
Thitid “Ton” Tassanakajoh
(Chef Ton)
Owner of Le Du, Baan, Nusara, LAHNYAI, Mayrai & more.
Growing up surrounded by delicious home-cooked meals, Thitid’s mother and grandmother’s flavors have contributed largely to his passion for cooking. Upon the completion of his Economics degree from Chulalongkorn University, he took off to USA to pursue his dream at the prestigious Culinary Institute of America (CIA). The top-score graduate continued to receive an MBA in Hospitality from Johnson & Wales University.
During his time in New York, Thitid has worked at several Michelin-starred restaurants, including Eleven Madison Park, The Modern and Jean Georges. Not only does he has passion in food, but his enthusiasm in wine also led him to become a Certified Sommelier (CS) from the respect Court of Master Sommelier. He has brought home experiences and vision to elevate Thai cuisine and give it a stand among world’s leading cuisines.
Now the rising young chef is running one of the most exciting kitchens in Bangkok, Le Du (1 Michelin Star and #4 in Asia’s 50 Best Restaurants 2021), as well as Nusara (#20 in Asia’s 50 Best Restaurants 2021), making him the only Thai chef that has 2 restaurants on the prestige of Asia’s 50 best restaurants list.