Chef Jack begun his culinary journey at the young age of 7 in his hometown of Surin in the Southeast of Thailand. Fascinated with the kitchen, he found himself watching his grandma and helping in the kitchen every chance he could. From butchering and farming vegetables to a completed family dinner Chef Jack wanted to learn it all. Growing up on a farm he learned all about the many variety of vegetables available to his region. Eager to learn more, his family’s and neighboring farms also gave him the opportunity to work with many varieties of fresh seafood, chicken, duck, goose, and pig.
At age 11, Chef Jack had moved to the United States and continued his culinary education working in his mother’s restaurants after school and on the weekends here in Las Vegas. Although he learned a great deal from both his mom and grandma, at 18 he decided it was time to create his career with the Rio Hotel and Casino. At that time, he was excited to be part of the best buffet in Las Vegas, always remaining curious about the ingredients and how the food was made.
In only 2 years was promoted from Food Runner to Master Cook. 18 months later promoted to Chef Tournant worked in all Rio’s outlets and shifts to gain as much experience as possible. Chef Jack continued to impress all the leaders of the company and was promoted to Assistant Executive Chef then finally Executive Chef. Where he has had the opportunity to learn from and create with countless celebrity chefs, create custom feasts for Las Vegas high rollers and Hollywood elite. For the past 20 years Chef Jack has been able to maintain amazing reviews from his guests, teams, colleagues and superiors alike.