Chef Nat grew up in a small village on the banks of the Tha-Jeen river. He acquired his love of cooking by helping his aunt Cha-Loy in the family kitchen. Together, they would prepare various curry pastes, soups, and other traditional Thai meals. They did this together for many years. Now, Chayanat has over 10 years of experience in both teaching traditional Thai culinary arts, fruit and vegetable carving, and as the head chef of several Thai restaurants in overseas countries.
Joyce G. Singapore
Very easy location, met by staff and taken to buy ingredients at the nearby market. Only a very short way to the cooking school. Full air conditioning, so it was a pleasant working environment. Chilled water was offered on arrival. Learning how to make yellow curry paste, which was excellent, a work out for the arms! All dishes cooked and each stage was supervised which made sure that it was perfect to your own taste. I really had a wonderful afternoon, so much, that l booked another session.