Four Seasons Tented Camp Golden Triangle, Thailand

Four Seasons Tenure

• Since 2023
• First Four Seasons Assignment: Current

Employment History

• Six Senses Resort Koh Samui; Soneva Kiri, Trat; Banyan Tree Resort Koh Samui; Conrad Koh Samui; Pullman Khao Lak, Phuket; Intercontinental Hotel Pattaya   

Education

• Bachelor of Arts, Majoring in Tourism and Hotel, Mahasarakham University, Thailand

Birthplace

• Udonthani, Thailand

Languages Spoken

• Thai, English

The constant buzz in a Thai kitchen is what Sirintip Sianglert (Ning) loves most about her job – from the whistle of a cooker and smoky flames from a wok, to the tantalising fragrance of freshly chopped herbs - every counter is busy and bustling. What started as a home-schooled passion through her childhood has led her down a career in some of the finest Thai kitchens in the country. Initially drafted into the world of hospitality as a tour operator while she completed a BA in Tourism at Maha Sarakham University, Sianglert quickly made her way to the culinary departments honing her skills on the job.

“The bespoke nature of cooking in a Thai home taught me to think out of the box,” she reminisces. “At home, my mother and grandmother would come back from the wet market with a handful of the freshest ingredients, and a whole meal would be conjured up on the fly!”

It is this innate creativity that has helped shape her career, with stints at several top resorts in Thailand such as the Soneva Kiri in Trat, the Conrad and Six Senses on Koh Samui, and the Intercontinental Hotel in Pattaya. During her most recent tenure at the Conrad, Koh Samui, Jahn restaurant was recognised as one of the top 10 restaurants in Thailand at the Tatler Awards – adding another feather in her cap. A significant achievement, this accolade was the catalyst that spurred her on her own culinary path where she rose to the role of executive sous chef at the resort.

Single-handedly managing the kitchens during the recent pandemic was her greatest test, wherewith severely limited resources, Sianglert took matters into her own hands, “It was an extended crash course in adaptability, resourcefulness, and self-improvement,” she recalls, “Looking back, I consider that the greatest accomplishments of my career.”

Every interaction is personal and heartfelt for this culinary maverick, whether it is with the ingredients or with the team – a key to her success. “Each dish prepared in my kitchen comes from the heart,” she says, allowing her feelings to express themselves through the food, “That is why I like to stay cheerful and peppy!”

And it is this very passion, for people and food, that has paved the way for her tenure at Four Seasons. “One aspect of the brand that drew me is the genuine care the company extends to the employees. It is a reciprocal bond between the hotel and its workforce that not only creates a positive work environment but also allows me to learn and grow,” she shares. As the helm of the kitchens of Four Seasons Tented Camp Golden Triangle, Sianglert is encouraged to take things to a new level once again.

“With all the wonderful seasonal ingredients we have here in Thailand, there is a limitless scope for experimentation and adaptation. It is important to understand the cultural context of our food, but in the 21st century we can reimagine the flavours,” she says. Dreaming big, Sianglert hopes to bring recognition to Four Seasons through signature dishes such as her masterful Massaman Curry with marinated beef tenderloin fillet. Equally adept at pastry-making, she has also created a fantastic Black Sesame Macaroon with Phulea Pineapple. “It's a delightful combination of local flavours and French patisserie – with bold tropical flavours such as coconut, banana, and pineapple, it’s easy to create a little magic for the palate,” she smiles.

When not churning out top-notch Thai food, Sianglert loves to spend her time exploring the gastronomic multi-verse that Thailand has become. “Thailand is exploding onto the world stage, and there is so much diversity and international food here now that it is impossible to decide what to eat and when,” she laughs.