Naruchit Taingtrong

Sous Chef
“Nothing pleases more than a happy team and a streamlined operation.”


Four Seasons Tenure

  • Since December 2021
  • First Four Seasons Assignment: Sous Chef, Four Seasons Resort Chiang Mai

Employment History

  • Shangri-La Hotel Bangkok, Thailand; Dusit Thani Abu Dhabi, UAE  


  • Food Industry and Services, Science Faculty at Suan Sunandha Rajabhat University, Bangkok, Thailand


  • Bangkok, Thailand

Languages Spoken

  • English and Thai

Young at heart but a traditionalist in the kitchen, Naruchit Taingtrong is a welcome addition to the culinary brigade at Four Seasons Resort Chiang Mai.

Having started out as apprentice at the Shangri La Bangkok more than a decade ago, Golf – as he is nicknamed – has earned his stripes through dedication and a keen eye for detail. After a short stint as chef de partie at the-award winning Thai restaurant Benjarong at the Dusit Thani Abu Dhabi, he returned to the Shangri La Bangkok, where he was a junior sous chef at the Salathip Thai Restaurant since 2016. He believes that the key to running a successful kitchen is two-fold, “A happy team, and a streamlined operation.”

Naruchit brings with him significant experience in both classic and modern Thai cuisines, as well as a keen eye for presentation. “I like to highlight the traditional Thai charm but present it in a modern way,” he says of his style. Proficient in Mediterranean, Oriental, and French cuisines, he has a robust banqueting pedigree that is very beneficial to the operations at the Resort.

A common theme between his interests and his move to Chiang Mai is his love for wellness in nutrition – a program that is close to the Resort’s future innovation. Having relocated to the North, Naruchit is excited to explore the local restaurants among other hobbies including swimming and maintaining a regular fitness regimen.

“I have always dreamed of being part of the Four Seasons family – to provide legendary personalized service,” he smiles, and is quick to clarify that he won’t rest on his laurels. “I am keen to learn and grow into the roles of Chef de Cuisine and Executive Sous Chef!” With Chiang Mai and the award-winning Khao by Four Seasons as his playing ground, the sky is the limit for this young-and-raring-to-go chef.