Chef Bio

Hailing from Thailand, Chef Ian Kittichai is Resorts World Sentosa’s latest celebrity chef who will be embarking on a new journey with Tangerine - the first celebrity chef–helmed farm-to-table restaurant in Singapore.

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Chef Ian Kittichai - Tangerine

Ian Kittichai

Hailing from Thailand, Chef Ian Kittichai is Resorts World Sentosa’s latest celebrity chef who will be embarking on a new journey with Tangerine - the first celebrity chef–helmed farm-to-table restaurant in Singapore.

From his humble beginnings in Bangkok where he pushed a cart through the neighbourhood to sell his wares, Chef Ian Kittichai became an award-winning chef, and the first Thai Executive Chef of a five star hotel in 1999. The Bangkok Post dubbed him "The Golden Boy" and he began hosting the weekly cooking show Chef Mue Tong (The Golden Hand Chef), which is shown in over 70 countries.

Chef Ian Kittichai is also an author and television personality. He is well known for his influence on Thai Cuisine and his unique approach to classic flavours and ingredients with varied cooking techniques. he has founded many restaurants around the world, including Bangkok’s first gastro bar Hyde & Seek, the celebrated Koh by Ian Kittichai in Mumbai, India, and Issaya Siamese Club - his flagship Thai restaurant and lounge in Bangkok which was ranked 31st in Asia’s 50 Best Restaurants, sponsored by S. Pellegrino and Aqua Panna.

In 2012, he opened Smith, Bangkok’s first international “nose to tail” concept eatery, and a second branch of Spot Dessert Bar in New York City. In November 2013, he co-created Lamoon (red wine) with Jacobs Creek to be paired with Thai cuisine. A few months later in June 2014, he opened his Asian gastro bar Namsaah Bottling Trust in Bangkok.

tangerine-chef-surangkana-sub-anan

Surangkana Sub-Anan
Chef de Cuisine

Chef Surangkana Sub-Anan, a native of Bangkok, Thailand, grew up in her family’s local curry rice shop and was introduced to the nuances of Thai cooking by her mother. Known by her nick name, Aae, she rose at 3am daily from the age of ten to prepare steamed rice, chop chili and garlic for the fish sauce, set the tables and arrange the various types of curries on a counter. The first dish she ever prepared, while standing on two stools stacked on top of each other, was the quintessential Thai home dish of fried rice with pork belly and egg. This early exposure to the kitchen led to her enrolling in Dusit Thani College, a private college in Bangkok specialising in hospitality management, and graduating with a Bachelor’s degree in Foods and Kitchen Management.

Chef Aae started her culinary career on board the Disney Cruise Line as third Commis chef and honed her craft under the tutelage of illustrious chefs like Australian chef and restauranteur Chef David Thompson; award-winning chef, author and television personality Chef Ian Kittichai at Issaya Siamese Club, one of Asia’s 50 Best Restaurants 2018; Iron Chef Thanarak Chuto at his riverside Chinese restaurant, Chef Pom Kitchen; and famed Iron Chef Masaharu Morimoto of the highly acclaimed Morimoto Bangkok. These experiences deepened her knowledge of Thai cuisine and introduced her to the concept of modernising her approach to classic Thai dishes while retaining the soul of this age old cuisine.

Her present appointment as Chef de Cuisine at Tangerine, the first celebrity-chef helmed farm-to-table restaurant in Singapore, marks a new chapter in Chef Aae’s culinary career where she brings the ethos of Celebrity Chef Ian Kittichai to life with her style of modern Thai farm-to-table gastronomy.

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