Hola, My name is Capper. This page is story about my career.
Cooking Journey
Chef Capper
Chapter
01
Le Cordon Bleu Dusit
I’m start to study Thai Cuisine at Le Cordon Bleu Dusit.
It’s so much fun and many good memories with my friend.
I continued to Superior Patisserie
to improve my dessert skills.
Chapter
02
Covid – Paris
This time is Covid situation.
Japanese Cuisine program in
Le Cordon Bleu Tokyo was shut down.
I changed my plan move to study
French Cuisine at Le Cordon Bleu Paris.
Of course! The most dream of every chefs
need to work in Paris restaurant.
I applied the Thai restaurant “Khun Akorn International”.
Chapter
03
Hola! Madrid
I moved to study Spanish Cuisne in Le Cordon Bleu Madrid and fly back to Bangkok for start building the restaurant at the same times.
Chapter
04
Basque Country
After I try almost 3 Michelin star restaurant, I decided come to work in Cenador de Amos.
I took the train from Santander to Cantabria 1 hour every morning to working 12-18 hours per day. Everyday I need to walk pass 1 mountain by 45 minutes to take the train 2 hours to back my home.
I’m very happy everything
I did and no any question about it.
Chapter
05
Ready
I came back to Bangkok to finish my restaurant. It’s not easy if compare when I’m be the chef.
It’s very real life, tried and I love it.
Chapter
06
Sopa Restaurant
Now I’m not alone anymore. With the great team.
What’s next on Chapter 7?
Please take the reservation.