"Most of the time, when you hear about an overnight sensation, the reality for those behind the success has been anything but overnight. Years of work and toil precede becoming a big name, and for John Chantarasak, it took 10 years for his restaurant, AngloThai, to metamorphose from a pop-up into a Michelin-starred, central London sensation."
"He and his wife, Desiree, had originally "had this idea of a small Mom-and-Pop wine bar and eatery in our local area of Battersea." Their wildly successful pop-ups had been taking place south of the river, and John himself had worked at Som Saa for many years. Covid "decimated plans" but, when investors came knocking, they "realised that it was really important that we got help and advice where we needed it, and it gave us the opportunity to open up something much bigger in central London.""
"Raised in Wales by an English mother and a Thai father, John's childhood home was a natural fusion of food from the start, and, as far back as he can remember, his family made annual pilgrimages to Bangkok. Those trips, he tells me, were "a way for us to connect with that part of our culture and my connection to Thai food was ingrained in me from a fairly young age. My paternal grandmother in Thailand is revered as a family cook, and we still have a family house in Bangkok.""
"His mother, "a true English rose," also played a huge part in John's culinary tutelage as she "took a lot of pride in making things from scratch and exposing us to different cuisines. She was very into In"
John Chantarasak spent years developing AngloThai, transforming it from a pop-up into a Michelin-starred restaurant in central London. He and his wife originally planned a small local wine bar and eatery, but Covid disrupted those plans. With investor support, they expanded into a larger central London venue. Raised in Wales with an English mother and Thai father, he grew up with a fusion of food influences and regular trips to Bangkok. His Thai connection includes a revered family cook grandmother and an ongoing family house in Bangkok. His mother emphasized making food from scratch and exploring different cuisines, shaping his culinary foundation.
Read at CN Traveller
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