Four Seasons Tenure
- Since February 2016
- First Four Seasons Assignment: Duty Thai Sous Chef – Four Seasons Resort Chiang Mai
- Himmaphan Lodge Thai Restaurant, Switzerland; Four Seasons Resort Chiang Mai; Mandarin Oriental Dhara Dhevi, Chiang Mai, Thailand
- Rajabhat Chiang Mai University, Chiang Mai, Thailand – Bachelor of Arts
- English, Thai
“I have been working in kitchens for more than 10 years. I used to watch my mum making meals at home. It was fun and fascinating and I knew that was what I wanted to do when I grew up,” smiles Anchalee Luadkham.
Anchalee first joined Four Seasons Resort Chiang Mai in 2009 as Thai Sous Chef, progressing to Thai Chef in 2011. She left the Resort in 2015 to take top quality Thai cooking to international customers in Switzerland as Thai chef at Himmaphan Lodge in the picturesque town of Rapperswil on Lake Zurich, but fortunately returned in 2016 to resume where she left off as the Resort's much-esteemed Thai Chef.
Her talent has indeed opened the doors to foreign travel, including being on elite chefs teams for food promotions in Four Seasons Hotels and Resorts as far apart as Jordan, California, Indonesia, Dubai and the Philippines.
After an early stint with the Export Promotion Centre Chiang Mai, her cooking career began as a helper at The Wok restaurant where she learned to prepare ingredients, cook and bartend. Showing obvious aptitude, she juggled the position with being a part-time cooking instructor at Chiang Mai Thai Cookery School. She was spotted by Mandarin Oriental Dhara Dhevi, Chiang Mai in 2004 and made 1st cook there until 2007. She then taught at the prestigious Mandarin Oriental Culinary Academy from 2007 to 2010.
Along the way she has garnered several recognitions and awards, including Long Stay magazine’s much contested top fruit and vegetable carving honour. Note that she lists fruit and vegetable carving among her personal passions, along with cooking, in addition to reading.
As for her formal education, after attending Sansai Wittayakhorn High School, she collected a bachelor’s degree with an English major from the prestigious Rajabhat Chiang Mai University in 2002.
“When people enjoy the dishes I create for them, it makes me feel really happy. It gives me great pleasure and encourages me to keep going,” shares Anchalee. “What is my secret? It is the same as asking how you make a great som tum. The secret ingredient is simplicity. You have to put your heart into every dish as if you are cooking for someone you love.”