Following chef David Thompson’s departure last month after nearly two decades at the helm, both in the UK and Thailand, Bangkok fine dining institution Nahm has found a new head chef.
Pim Techamuanvivit, of San Francisco’s Michelin-starred Kin Khao is already in the kitchen at the restaurant in the Como Metropolitan hotel and will be splitting her time between the US and her native Thailand.
Techamuanvivit told Eater that she wants the food to slowly reflect how she cooks and would perhaps be tinkering with the service model slightly, so that fewer plates come to the table at once. The transition, she says, has been chaotic but fun: “Things are moving fast and you’re just trying to have it be a controlled chaos. But I guess that’s the same at any restaurant, any night. Call it a Wednesday.”
Meanwhile Thompson, who cooked his last service at the restaurant on 30 April 2018, will “continue his work exploring and protecting the history and legacy of Thai food and flavours,” so watch this space.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.