Q&A with Belinda

Chef Q&A

Q&A with Belinda

Cecile Fabre
01 Jan 2017

Get to know The Pavilions Phuket Executive Chef Belinda Tuckwell, (aka Chef Bel), her inspirations, and today'™s culinary trends in Thailand in our Chef Q&A.

Why did you decide to become a chef? 
My grandmother was a great home cook and when I was 14 years old the Sydney Fish markets made a presentation at my school - I was hooked

What is your favorite cuisine?  
Hard Question - Modern Italian

How many different types of cuisine can you cook? 
Growing up in Sydney it is a hub of multiculturalism and different cuisines.  I am competent in Asian, European, Indian, Sri Lankan and Pan pacific cuisine

What trends are you noticing regarding wine and food pairings?
Less paranoid about traditionally matching, customers today are comfortable to drink what they like. In Thailand we are seeing the import of lesser known wine varieties, food pairings with sake, craft beers and whisky are keeping dinners interesting.

Is there a chef you admire the most? Who and why?
Alice Waters - founder of Chez Panisse California. She started the modern farm to table movement and is the Vice President of Slow Food international.
Maggie Beer- Australian cooking legend .
Marco Pierre White - the youngest ever Michelin starred chef who inspired me as a young chef with the book White Heat.

What are your biggest achievements and what are you most proud of?
My biggest achievement was actually becoming a Chef- being in an Industry that I love and am passionate about. And of course super proud of our new outlet Firefly at The Pavilions Phuket which I have been involved with from the ground up.

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