In Phuket’s dynamic culinary scene, Chef Tammasak “Noi” Chootong has carved a name for himself as a pioneer of modern Thai cuisine. As the founder of Suay Restaurant, he blends traditional Thai flavors with contemporary techniques, crafting dishes that are both innovative and deeply rooted in heritage.

Born in Hat Yai, Thailand, Chef Noi’s journey took him to Germany, where he honed his craft at Ueberkingen Culinary School and gained experience in Michelin-starred kitchens, including Stuttgart’s Top Air. His international training refined his expertise, preparing him for a distinguished career that later included work aboard the prestigious Queen Elizabeth II cruise liner.

In 2010, he established Suay Restaurant in Phuket Town, a name meaning “beautiful” in Thai—a reflection of his philosophy to create visually stunning and flavorful dishes. His approach marries European culinary techniques with authentic Thai ingredients, resulting in signature creations like grilled lemongrass lamb chops with papaya salsa. Suay’s success specifically, Suay Cherngtalay, has gained recognition in the MICHELIN Guide Thailand.

Beyond his restaurants, Chef Noi is a mentor and innovator. He shares his knowledge through cooking classes, mentorship, and television, including his role on Iron Chef Thailand. With a commitment to elevating Thai cuisine, Chef Noi continues to redefine the fine dining experience in Phuket.

In this exclusive feature, we sit down with Chef Tammasak “Noi” Chootong, the visionary behind Suay Restaurant, to explore his journey and culinary philosophy. With international experience and a deep love for Thai cuisine, Chef Noi has redefined fine dining in Phuket, blending tradition with innovation.

The Luxury Signature: Chef Noi, it’s a pleasure to speak with you today. Your reputation as a pioneer in modern Thai cuisine is well known, and we’ve been following the incredible work you’ve done with Suay Restaurant.

We’re excited to learn more about your inspirations, creative vision, and the passion that has made Suay one of Phuket’s most celebrated dining destinations.

Chef Noi, could you share your journey into the culinary world and what inspired you to become a chef?

I was born into a food-loving family, and from an early age, I was fascinated by the way flavors and ingredients came together. My culinary journey started in Germany, where I trained in classical European cuisine. This experience gave me a strong foundation in technique and discipline. But my true passion has always been Thai flavors, and I knew I wanted to combine my international experience with my Thai heritage.

What led you to establish SUAY Restaurant in Phuket, and what was your vision for it?

SUAY was born out of my desire to offer something new in Phuket—a place where modern techniques meet authentic Thai flavors. I wanted to create a dining experience that was refined yet approachable, where locals and visitors alike could enjoy innovative Thai cuisine in a relaxed setting.

Can you describe the concept behind SUAY’s menu and how you balance traditional Thai flavors with modern techniques? And what are some of the signature dishes at SUAY that you would recommend to first-time visitors?

At SUAY, we respect tradition but are not afraid to innovate. Our menu is built on Thai flavors but presented with a contemporary twist. Some of our signature dishes include the foie gras miang kham, our grilled lemongrass lamb chop with papaya salsa, and the deconstructed mango sticky rice. These dishes capture the essence of Thai cuisine while offering a fresh perspective.

SUAY has been awarded the Michelin Plate for seven consecutive years. What does this recognition mean to you and your team?

It’s an honor and a testament to our dedication to quality and consistency. The Michelin recognition motivates us to continue pushing boundaries while staying true to our philosophy of refined yet comforting Thai cuisine.

What inspired the creation of your Daily Dose all-day home cooking studios in Cherngtalay and Phuket Old Town, and how does it complement the SUAY brand?

Daily Dose is an extension of my passion for good food, but in a more casual, everyday setting. We wanted to create a place where people could enjoy high-quality, home-style meals throughout the day—whether they were grabbing a quick coffee or sitting down for a nourishing meal. It complements SUAY by offering a different kind of dining experience, one that is more laid-back but still centered on quality.

Daily Dose has options for in-store dining and takeaway as well. How do you approach menu development for Daily Dose to cater to all-day dining preferences?

The key is versatility. Our menu at Daily Dose is designed to fit different moods and moments of the day. We have lighter breakfast options, hearty lunch dishes, and snacks that work well for takeaway. The focus is always on fresh, wholesome ingredients prepared with care.

In your opinion, what makes each branch of SUAY and Daily Dose unique for you?

Each location has its own personality. SUAY Cherngtalay has a cozy, intimate atmosphere, while Daily Dose in Phuket Town reflects the heritage and energy of the Old Town. Daily Dose in Cherngtalay is vibrant and community-driven, whereas the Old Town location embraces the charm of its historic surroundings.

With all of your ventures, how do you balance your roles as a chef, restaurateur, and culinary consultant?

It’s all about time management and having a strong, dedicated team. I trust my team to carry out my vision while I focus on creativity, innovation, and ensuring that every aspect of our business meets the highest standards.

Looking ahead, do you have any exciting plans or upcoming projects for SUAY or Daily Dose that you can share with us?

We are always looking to evolve and expand. There are plans to introduce new seasonal menus at SUAY and Daily Dose, and we’re also exploring the possibility of bringing the SUAY experience to new locations. Additionally, we are expanding with another branch of SUAY and Daily Dose called Alchemy, which is set to open very soon—before the third quarter of this year.

How do you stay inspired and continue evolving your culinary style in such a competitive industry?

Traveling, learning from other chefs, and listening to our guests keep me inspired. I also believe in continuous learning—whether it’s experimenting with new techniques or rediscovering forgotten Thai recipes.

How do you see the future of Thai cuisine evolving, and what advice would you give to aspiring chefs who wish to innovate while honoring traditional culinary practices?

Thai cuisine will continue to evolve, blending heritage with modern techniques. The key is to respect tradition while embracing creativity. For aspiring chefs, I’d say: understand the fundamentals first. Master traditional Thai cooking and then find your own way to innovate and bring something new to the table.