Food & Wine (May 2002)
The 60-minute dinner party by Tanya Grimson
Charlie Phuakchoo has almost 20 years of cooking under his belt.
Hailing from Suratthani in Southern Thailand he coupled his days
as a student of politics with a diploma in Thai cooking. Deciding
that cooking was more exciting than politics he moved to London
to broaden his skills. Spending time with the prestigious Oriental
Group and Blue Elephant Group he worked in Paris, Dubai, Belgium
and Copenhagen perfecting his trade.
In 1999 Matthew Farrell of Diep le Shaker succeeded in enticing
Charlie to Dublin where Irish diners soon discovered his skills.
Six months ago Charlie moved to Dublin's newest Thai restaurant,
Tiger Becs, where his authentic cuisine has made the stylish eatery
an immediate hit.
|
