Kim Ratcharoen is Chef de Cuisine at Restaurant Gordon Ramsay, London’s three Michelin-starred flagship.

Born and raised in Surat Thani, Thailand, Kim’s earliest experiences of cooking came alongside her grandmother, where a deep appreciation for food was woven into family life. She moved to the UK in 2006 to study Economics and Hospitality before pursuing a professional career in the kitchen.

Kim joined Restaurant Gordon Ramsay as an apprentice in 2015 and progressed through the brigade over the following decade, becoming Chef de Cuisine in 2025. Today, she leads the kitchen at the three Michelin-starred restaurant, building on its foundations in French gastronomy while bringing a fresh perspective shaped by her Thai heritage.

In 2021, Kim competed on Series 16 of BBC’s Great British Menu, further establishing her profile within the UK culinary scene. Her journey from Thailand to the kitchen of one of London’s most celebrated restaurants reflects a career shaped by dedication, progression and a deep-rooted connection to food.

Tam Chudaree Debhakham is the Owner and Head Chef of Baan Tepa Culinary Space in Bangkok, which holds two Michelin stars and a Michelin Green Star. In 2025, Tam became the first Thai female chef to earn two Michelin stars and was named Asia's Best Female Chef.

She first came to national attention as the youngest contestant and winner of Top Chef Thailand, before training at the International Culinary Center in New York City and working under Chef Dan Barber at Blue Hill at Stone Barns.

A longstanding advocate for sustainability, Tam served as Chef Ambassador for Thai Harvest SOS and UNEP sustainability campaigns from 2015 to 2017, promoting food waste reduction. Her background in farm-driven cuisine and knowledge of nutrition continue to shape her cooking at Baan Tepa, where Thai culinary traditions meet a contemporary approach.

Local Ingredients

Working with Thailand’s biodiverse resources, Baan Tepa collaborates closely with farmers and fishermen to discover lesser-known ingredients and learn from their experience.

Creativity

Refined culinary techniques are used to craft narratives around local ingredients, giving familiar produce new context and expression.

Sustainability

Kitchen scraps are fermented into oils, powders, sauces and ferments, or composted — around 12–13kg each week — to nourish the garden. Non-compostable waste is upcycled into décor with local artists, while the team learns and applies these practices hands-on in the garden.