Thitid Tassanakajohn, known as Chef Ton (Thailand), a member of a new generation of chefs, joins the International Board of Basque Culinary Center, made up of some of the most influential and relevant chefs in the sector, to strengthen the institution's holistic vision and provide a new perspective on global gastronomy from his experience.

The future of the gastronomy sector requires the integration of talent that brings with it new values and priorities. The work of the International Board of the Basque Culinary Center is to advise the institution by providing strategic, current and inclusive vision, as well as to accelerate the impact that can be generated in our society through gastronomy. In this context, Basque Culinary Center wanted to recognize and include in its think tank Chef Ton, one of the leading figures of Asian cuisine whose work has been awarded #1 with Le Du Restaurant and #3 with Nusara Restaurant in the list of Asia’s 50 Best Restaurants 2023.

After studying cooking and working in restaurants in the United States, Chef Ton brought to his native country experiences and knowledge that he has successfully applied with one goal in mind: to elevate Thai cuisine and give it its place among the world's leading cuisines. Its differentiated and multidisciplinary vision will help to continue to connect realities and enhance gastronomy.

The commitment and advisory work carried out by the members of the International Board of the Basque Culinary Center provides an international perspective, with experience as a pillar. Chaired by Joan Roca, members of the Board are Gastón Acurio, Massimo Bottura, Enrique Olvera, Trine Hahnemann, Dominique Crenn, Yoshihiro Narisawa, Manu Buffara, Mauro Colagreco, Pia León, Josh Niland, Narda Lepes, Elena Reygada and Michel Bras.

The International Board lays its groundwork, among other activities, at its annual meeting, where renowned chefs and experts from different disciplines come together in a different city to identify challenges, stimulate debate and delve into ways to boost the gastronomic sector from a 360° Gastronomy perspective. The 2023 Summit, which was held in Tokyo in June, is the first event in which the new member took part, who attended the first meeting of the board, and took an active role in the open day of reflection, as well as in the selection of the winner of BCWP 2023, Ebru Baybara.

 

Traditions in Motion - Tokio 2023

Japanese values and culture have transferred the work of professionals in all areas of gastronomy. For this reason, the International Board of the Basque Culinary Center came together again in person within the framework of a Gastronomy Summit that took place in Tokyo from 4 to 8 June under the title “Traditions in Motion”, by Yoshihiro Narisawa, who sowed among the public concerns, awareness, learning, alternative readings and inspired those who are interested in gastronomy with the desire to contribute by celebrating the dialogue between cultures, the encounter between talents and ways of living the cuisine, in view of the scope and impact of transformations. of today's world.

In it, the new member of the Board joined the group of chefs committed and committed to the realities that affect the sector and society at large, in a forum where they discuss and exchange knowledge.

 

About Thitid Tassanakajohn, chef Ton (Thailand)

Growing up surrounded by delicious home-cooked meals, the flavors of Thitid's mother and grandmother have contributed greatly to his passion for cooking. After completing his bachelor's degree in economics from Chulalongkorn University, she left for the United States to pursue his dream at the prestigious Culinary Institute of America (CIA). The graduate with the highest score continued to receive an MBA in Hospitality from Johnson Wales University. During his stay in New York, Thitid has worked at several Michelin-starred restaurants, including Eleven Madison Park, The Modern and Jean Georges. Not only is his passion for food immense, but his enthusiasm for wine also led him to become a Certified Sommelier (CS) of the respected Corte de Maestros Sommelier. He has brought home experiences and vision to elevate Thai cuisine and give it a place among the top cuisines of the world.