Chef Tam is the chef at Rim Naam at The Oberoi. Growing up in a large household, chef believes that the smell of good food led to happy souls. Which is what inspired her to be a chef, she tells Explocity.

Where did you grow up?

Nong-Khai. It is situated in the North Eastern part of Thailand, in the Isan province.

What led you to becoming a chef?

My family. We grew up in a large household bustling with people. The kitchen was always busy with the aromas of delicious food and happy souls! That inspired me to become a chef and take the joys of Thai cooking across the world.

How long have you been a chef?

For over 15 years.

What do you enjoy more? Cooking or creating?

Both. Cooking is the foundation of being a chef, you can never ignore that. But creating is the breath of fresh air which keeps motivating you.

Do you feel there is virtue in preserving the authenticity of cuisine?

Absolutely. Each cuisine has thousands of years of history attached to it. It has a geographical and cultural influence embedded in its lineage, thus, it is our duty as chefs to preserve that.

What dish do you like eating the most?

Sticky rice with stir-fries, especially seafood.

What’s your least favourite dish?

I like exploring food, thus, have no least favourite.

How long have you been in Bangalore?

I have been here for three years now.

Do you like it here?

I love Bangalore, my family at Rim Naam, and The Oberoi. I feel the people are friendly and warm, and the weather is beautiful.