was The former Executive Chef of The Boathouse wine & Grill during the Glory years. He started The Boathouse Cooking Classes that summer, mainly as a way of attracting low-season guests. Very quickly however, the Boathouse Culinary Weekend Workshop established itself as one of the most popular Thai Cooking schools in the country, praised by critics in such publications as the Times of London, The New York Times and the Los Angeles Times, in 1999 he published his recipes in the Boathouse Cookbook.
In the period from ’95 to ’97
Chef was invited to Switzerland thrice to hold Thai Cooking Classes and Food Promotions with the Swiss Chef’s Association. The same year Chef Tummanoon held Thai Food and Cooking Classes, sponsored by the Singapore – Netherlands Association, in Singapore and in Jakarta, where he continued training the lo
Already an accomplished Chef of French cuisine, Chef polishes his skills regularly during stays in France at several prestigious Chateaux of the noted Grand Etapes Francaises Group, Chateau De Gilly, De l’Ile and Le Prieure, De Divonne and Les Mas D’Artigny. Over the years, numerous appearances as Guest Chef and participation in Thai cooking exhibitions in Asia and Europe made Chef Tummanoon one of the most sought after Chefs in Thailand and prove his established position as an expert Gourmet Chef.