Peter E.f Marx

Professional Chef | Bangkok | Thailand

Who are you and where do you come from?
Born to be a Culinary Artist, My country of origin Stockholm Sweden

When did you start working in a kitchen?
As early as 8 years of age. No choice have to work in my father's collection of restaurants

Where does your inspiration come from?
I have always been creative and been working with top chefs and I got my inspiration in gastronomy the art of fine food to explore different cooking techniques that gives me the passion to create, innovate the pairing with the finest products available. And Larousse was the bible from my early age to learn the foundation of gastronomy in detail with the classic then turned in to cuisine novele and always sourcing new product within the nordic cuisine. Creating and cooking gives me the adrenaline and natural high to develop dishes that are a guest experience to remember and its total satisfaction with instant feedback.

How would you describe your style of cooking?
Simple with dedicated cooking techniques that makes a impact in presentation and dining experience. l want to create a memorable atmosfer with elements that gives my style a Cutting Edge with a contrast of classic and modern innovation in each planed dish.

What is your favorite ingredient?
It depends on my mood and what i have in mind to make there and then. I prefer quality before quantity and artisan made products from regional part around the world.

What is your favorite thing to cook?
I love to cook with seafoods with different texture - aromatic herbs and spices that gives out the full aroma to the dish.

What is your favorite cuisine?
Japanese, clean - fresh - well presented and prepared with a touch of class.

What is your advice to people who want to become a chef?
Stay focus, don't lose hope, listen ask questions, work in the best places and move to other places after a year or so. Learn as much you can, be dedicated in your profession and aim for the top.

What is your ultimate food dream?
To be part of producing earthly fresh grown products that are natural and has the original taste and appearance and use this produse to the creation of my culinary presentation that you can taste and smell the difference with texture that emurse in the cooking very simple to preserve the origin of the produse that enhance the food by it self.

Where are you working now?
137 Pillars Hotels & Resort Bangkok Thailand and other provinces.

Where do you see yourself in 1 year, 3 years and 5 years?
A culinary mentor and GM of the leading boutique resort & hotels of the world.

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