In conversation with Winner of Fine Dining Lovers ‘Food for Thought Award’ Siriporn Boonsin (NSW).

Born? Bangkok, Thailand.

Education? Culinary Arts and Kitchen Management at Dusit Thani College.

Best kitchens worked? Four Seasons Hotel,  Bangkok, JW Marriott Hotel, Bangkok, The Ritz-Carlton, Half Moon Bay, USA.

Favourite cheap eats? I have three in Sydney.

Charmhor, Haymarket, Sydney (for Thai)

Chill, Crows Nest (for Vietnamese)

Ryo’s Noodles, Crows Nest (for Japanese)

What keeps you going? To find out if my cooking is truly any good. I constantly ask myself, 'What am I missing?' and 'Am I good enough to make other people happy with my food?' This drive motivates me to improve and push my culinary boundaries.

Advice to future young chefs? The competition is designed for those looking to move forward and discover what they truly seek.

Be Yourself: Focus on what you’re doing and showcase your strong passion and beliefs. 

Time Management: If you are one of the ten chefs selected, time is crucial. The competition emphasises completing your work in five hours, which includes 15 minutes for plating and 15 minutes for presenting to the judges. It's important to create a detailed list for each process and remember that practice makes perfect.

Ingredient Choice: Your ingredients are important as well. While using expensive ingredients can be tempting, you should choose what works best for you, ensuring that they are easy to find. If you need to fly to another city, it may be better to use local ingredients that you can adapt based on your cooking experience. This approach can make your dish more interesting. For instance, if you use expensive ingredients every time you practice, it can significantly increase your costs. I made the mistake of choosing expensive ingredients which made it difficult to practice 10 dishes each I practiced.

Choose your mentor: Choose someone who supports you, advises you in a good way, who you have mutual respect with and share the same goals.

Favourite kitchen tool? My KOMKOM knife. I have a special type of knife that is thin, cheap, and easy to use. Made in Thailand. The knife can handle heavy tasks, such as slicing fish and chopping all types of vegetables. I prefer to use a comfortable knife that allows me to focus on other things.

How can we keep attracting young chefs into the San Pellegrino Young Chef Academy? The SPYCA competition should be positioned as an opportunity for global growth, career development, and creative freedom. I didn’t know about the competition before I was encouraged to apply but it’s a great opportunity for young chefs to receive mentorship from top professionals, build a strong network, and participate in a competition that focuses on creativity, flavors, and sustainability, along with benefits like financial rewards and career support.

Obsession ingredient? Fish from around the globe is my ultimate obsession! Each variety brings unique flavors and stories, and I love learning about the different types of fish and how to prepare them. I believe that fish is a wonderful way to open people's minds to culinary diversity around the world, showcasing the endless possibilities in cooking.

Most useful cookbook?

The Whole Fish by Josh Niland. I also have another book from Chef Josh (Take One Fish), but I prefer the first book because it’s useful for beginners. It includes helpful tools for preparing fish and is easy to understand and follow.

Chinese-ish by Rosheen Kaul and Joanna Hu. I discovered this book at the library because of its intriguing title; I was curious about what “Chinese-ish” meant. I finished this book and still remember the illustrations. The part I liked most was how to cook rice. I believe everyone has their own way of knowing how to cook rice correctly, but I really enjoyed the illustrations explaining the cooking process.

Australian Fish & Seafood Cookbook by Susman, Huckstep, Swan, and Hodges. I found this book because I was curious about the different types of fish in Australia. It features a wide variety of fish, more than any other book I’ve read, including toothfish, which I used in the SPYCA competition. I must say this book was invaluable when preparing for the competition.

Early influences? In a family kitchen, where the aromas of traditional dishes sparked my love for cooking. Joining Four Seasons Hotel group was a pivotal moment, as it provided me with the opportunity to learn from talented chefs. During the pandemic, Four Seasons expanded our learning to include French, Italian, and Chinese cuisines, broadening my culinary horizons.

Where I am now with the Executive chef of Four Seasons Hotel, Sydney, Chef Francesco Mannelli, he plays a significant role and who encouraged me to participate in the SPYCA competition. His support has been crucial to my career progression. These experiences and influences have shaped my cooking style and are reflected in my competition dish today.

Describe your Mentor in SPYC and did he assist you a lot on winning this prestigious Award? I believe a mentor is one of the keys to success in this competition. I would like to thank my mentor, Anant Joshi, who stood by me before I decided to apply for this competition. He gave me a lot of advice on managing my time and supported me in every situation, always ensuring that everything was done correctly. It’s important for all young chefs to learn from an experienced mentor. There are things we may not see from our perspective, but a mentor can help guide us in the right direction. I’ve learned so much from him; it feels like he provided the missing pieces to a jigsaw puzzle that I needed. If it’s your first time in a competition, I believe having a mentor is the right way to approach it. Even if you don’t win, you’ll have someone by your side throughout the journey.

Favourite thing about being a contestant in SPYCA? There have been so many highlights for me however it has been a dream of mine to have Chef Josh Niland try and critique my food, so the opportunity to present my dish to him is one I will always remember. I gained new experiences from this that I never imagined, including valuable friendships with other chefs throughout the competition. The grand and beautiful gala dinner was one of the biggest events I have ever attended in my life.

Can you share a story about your successful dish?

Glacier 51 toothfish - a luxurious catch from Australia’s sub-Antarctic glaciers, known for its delicate texture. I stuff the toothfish with a Thai red curry custard made from Spotted Featherback fish, a traditional dish called "Ho Mok Pla," wrapped in sweet sugar loaf cabbage. Accompanied by Thai basil puree, fragrant basil oil, and creamy coconut milk, it creates a harmonious blend of flavors.

Crispy Tuna Salad - inspired by yam pla dook foo. Using local yellowfin tuna, I poach it with Thai herbs, then crush and deep-fry it to golden perfection. This dish features a vibrant salad of green mango, onion, and cashew nuts, all dressed with a sauce crafted from high-quality Acqua Panna mineral water.

To surprise the palate - I included olive oil puffs topped with caviar and avocado mousse, with colors inspired by nature—yellow from saffron, green from basil, and red from beetroot.The dish is served with a "Homok and Crispy Tuna Spicy Salad" which I created that offers the perfect balance of spicy, sour, sweet, salty, and rich flavors. Each bite is a journey through tender, smooth, and crispy textures.

All of these elements were combined to form my dish "Assiette from the Sea" which celebrates my culinary heritage and showcases my passion.

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