Alejandro Sanchez and Wijannarongk Kunchit

Alejandro:

My Spanish roots will always influence the style in which I live and create food. I am Alejandro Sanchez, a true Spanish chef.

I am lucky to have been born into a cooking family. My family is involved in the restaurant business. Thus, I perceived all the peculiarities and secrets of kitchen life since childhood. After graduating, I moved to Madrid to attend a sommelier course.  I wanted a real experience and got a position as a waiter in a restaurant. That was my first real step into a long way to Chef Cliff.

When I reached 24, I set aside the norms and established my first solo restaurant “La Chumbera” (The Cactus”). It was as extreme as possible. But soon after that, I managed to open “Alejandro.” I was bold enough to earn my 1st Michelin Star after one year of operation. Can you imagine?

Though I’ve been cooking Spanish food for almost all my life, I have always found Thai cuisine to be complex and exciting. It has always attracted me as a real challenge to my professional skills. After being in Hong Kong for some time, I was told about Namo’s Avant Thai concept. They did not have to ask me twice. I took it as an opportunity to finally venture into Thai cuisine with the help of Chef Wijannarongk Kunchit.

I do believe my new stars are all ahead. Can not tell for sure what cuisine they will be related to. You see – I am a cosmopolitan man.

But I am confident in one thing – when you are really on your way, doing your matter of life, you are happy, and you do not need any motivation or push. I wish everyone felt this in their life. And do not be afraid to change the country, style, habits, or team when the real aim is calling.

The dish I have chosen is the Chiang Mai Ribs. It features ‘Hang Lay’ Iberico pork rib in a mild Northern Thai curry sauce served with pumpkin puree and Thai baby cabbage.

I like this dish because it summarizes what we offer at Namo. Please notice its modern appearance, yet when you bite into it, the flavor is still distinctly Thai.

Wijannarongk Kunchit:

I was born in a wonderful place where bright colors and aromas create a unique blend of life. Thailand has always been a place to visit and to stay. I am proud to be a part of this country.

I am Chef Wijannarongk Kunchit. Ok, just call me Chef Amoo. I was always in love with food, and this love took its start in my childhood.

While growing up, my passion for cooking has been growing as well. And it developed into a long relationship with the Master Chef project, which lasted for almost a decade.

Being a curious person, I traveled to Hong Kong and stayed there for longer than a trip time. After my move, I joined a leading restaurant group as their Head Chef of Asian Cuisine. Together, we’ve launched the elegant Sukho Thai restaurant in Stanley. Although it was not awarded with a star, it’s received notices in the Michelin Guide.  In 2007, I traveled to Hanoi in Vietnam. I’ve already told you – I am a curious man. So I’ve been trained at the Sofitel Metropole Hotel under the guidance of the renowned Chef Didier Corlou before opening “Saigon” in Stanley.

Over the years, my profession has allowed me to travel and learn new things. This is what I always wanted. I got unique opportunities to share a stint alongside celebrity Chef Bobby Chinn, spend a year in “La Soleil” at the Royal Garden Hotel as their premier Chef of Indo-Chinese Cuisine, and many others.

Today, I’m standing at another chapter in my career with the opening of NAMO.  Teaming up with Chef Alejandro, we’ve started a collaboration of the traditional and the contemporary approach.  We want to impress! We want our guests to “Wow” with ingenuity as AVANT THAI cuisine deserves all the positive emotions.

I picked the Siam Fish Mousse Cake as my dish because it often surprises our guests. Unlike the typical fish cake served in most Thai restaurants, we’ve taken the traditional Thai dish to a new level of ‘luxe’ easily distinguished by a touch of salmon caviar and a pickled cucumber relish.