Tummanoon Punchun is famous on Phuket for the "Eurasian"
cuisine he offers at the Boathouse Wine and Grill. His talent and
enthusiasm for Thai recipes has made him a guest chef each year
at the Swiss Chef's Association. Every weekend he can be found sharing
his knowledge of Thai food with students who enroll in the Boathouse
"Thai food has different tastes and flavours in one dish but the
taste is always light," explains Chef Tammanoon. "I point out the
nutritional value of Thai cuisine to my students as the spicy herbs
and curry paste help reduce fat and lower cholesterol." All recipes
at the Boathouse are Chef Tummanoon's own and include deep fried
shrimp crepe, steamed curry mousse with fish in pandanus leaves,
and spicy minced chicken salad with herbs and toasted rice powder.
Chef Tummanoon received his training at the Hotel and Tourism Training
Institute in Chonburi province. Later he joined the Phuket Yacht
Club as a cook and was promoted to Sous Chef at the Baan Boran Hotel
in the Golden Triangle. He has received special training in Royal
Thai traditional cooking with famed Chef, Chalie Amatyakul of The
Oriental Hotel, Bangkok.
His history with the Boathouse began in 1988 and by 1994, Chef
Tummanoon was named Executive Chef. He is highly skilled at preparing
European foods, with French cuisine being his specialty.
He pays special attention to staples of European meals that are
often mishandled in Asia such as dairy and bakery products. But
Chef Tummanoon's great love is Thai cuisine and he works to ensure
that his kitchen at the Boathouse produces nothing less than the