From hovering by hotel kitchen doors to running his own at Ban Suriya, Chef Teddy has spent 25 years proving that passion, not just training, makes a chef.
Chef Teddy Thanawat Thongpob didn’t set out to become a chef. Working across various hotels in Koh Samui, he spent his early years on the edges of professional kitchens — watching, mostly, before he was ever cooking. It was that proximity, day after day, to people who took the work seriously, that eventually pulled him in.
That draw only got stronger. Over 25 years, cooking went from something he watched to something he did, and eventually to something closer to a calling. One milestone stands out along the way: first place in a cooking competition organised by Bangkok Airways — a win that gave him the confidence to keep pushing his craft forward.
Today, Chef Teddy commands his own private kitchen at The Luxe Nomad’s Ban Suriya, turning his passion into memorable experiences for every guest he cooks for. We sat down with him to talk about what keeps him inspired after 25 years on the pass.
Meet more of the team: Behind the Scenes: Inside the Life of a Villa Manager in Samui.
Walk us through a typical day at Ban Suriya. What goes into deciding what ends up on the table each day?
Breakfast is usually kept simple and fresh, with fruits, juice, and bread to start the day. For lunch and dinner, it really depends on what the guests are in the mood for. If they’re looking for Thai food or something lighter and healthier, we build the menu around that.
In the evenings, we make things a little more special, with homemade appetizers and drinks, followed by grilled dishes and sauces prepared from scratch. But the other main dishes are always guided by what the guests like and what they would like to try.
What I enjoy most is recommending dishes and helping guests discover something new. Not everyone knows what to order, especially when they’re only familiar with a few well-known Thai dishes. There is so much more to Thai cuisine, including many smaller, more local dishes that visitors may not come across on their own. I like to introduce guests to those flavours and give them the chance to discover a more authentic taste of Koh Samui.
More dining inspiration: The Luxe Nomad Dining Guide: The Best Places to Eat on Holiday in Asia
What are some of the dishes you’re most known for?
Our curries and grilled dishes are the standouts, along with our signature Suriya dish: chicken and fish served with baked sweet potato and our own jim jaew dipping sauce. Guests are always welcome to learn the sauce themselves, and we’re happy to share the recipe so they can recreate it on their own. For ingredients that are hard to find outside Thailand, we prepare them as a small souvenir, so guests can go home with both the recipe and everything they need to make it.
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Which dish do guests request the most?
Guests typically enjoy a variety of grilled meats, including chicken, pork, and beef, alongside standalone specialty dishes like our rich Massaman curry. However, the shrimp dishes are the real favorite, especially since we handpick the shrimp ourselves to make sure it’s fresh. For lunch, guests usually go for something a little lighter, such as sandwiches, chicken wraps or burgers.
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What comes out of the villa’s own garden and onto the plate most often?
We grow a lot of Thai herbs, like lemongrass, kaffir lime, galangal, and pandan, along with seasonal vegetables like morning glory, which we use in a variety of dishes, from stir-fries and soups to fresh salads. Kaffir lime leaf is one I reach for often; it grows right near the kitchen, so we can pick it fresh for curries and salads whenever we need it.
Want to explore more farm-to-table dining? Sustainable Culinary Experiences in Koh Samui: A Gift for Nourishing Your Soul
When guests request a cooking class, what dish do you usually teach them?
I love teaching guests how to make Yum, a traditional Thai spicy salad. I especially enjoy making Yum winged bean salad and Yum banana blossom salad. Although these dishes may be unfamiliar to guests at first, they absolutely love them because they’re healthy, colourful, and packed with fresh Thai herbs and bold flavours.
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What is the best part of the job for you?
For me, one of the best parts of the job is meeting people from different places and getting to know them during their stay. I enjoy learning a little about each guest and making their experience feel personal.
When it comes to food, I also like taking the time to understand their preferences, allergies, and any dietary requirements before they arrive, so I can make sure the meals are something they truly enjoy.
Thinking about extending your own island escape? Stay Longer in Koh Samui: 8 Villas to Book To Live, Work and Unwind by the Sea.
When you take off the chef’s hat and get some time to yourself, what do you do?
I like to sit quietly and rest, catch up on the news, or just spend time by myself. If I do go out to eat, there’s a small roadside restaurant I like called Sema Noodle Shop. The food is simple but really hearty, and there’s something about the laid-back atmosphere there that I find comforting.
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If guests want to experience more of Koh Samui, what would you recommend?
It really depends on what the guest is looking for. If they’re interested in food and a special dining experience, I’d suggest a good restaurant where they can enjoy a fire show or traditional Thai dancing and experience a little more of the local culture. For a fun beachside experience, Coco Tam’s is a great choice for drinks, good food, and a lively island atmosphere. It’s a nice way for guests to step outside the villa and experience a different side of Koh Samui.
Looking for more food haunts? Where to Eat in Koh Samui: The Luxe Nomad Guide to the Island’s Best Restaurants and Bars.
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