David moves on from Nahm and leaves a legacy of Thai food behind

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After 18 successful years, multi-award winning chef David Thompson has concluded his involvement with Nahm, the restaurant he created with Como Hotels. Renowned worldwide for his dedication and commitment to Thai food culture, David took the decision to leave Nahm last year in order to continue his work exploring and protecting the history and legacy of Thai food and flavours and to pursue new opportunities through Aylmer Aaharn, the Thai food group he co-founded in 2014. Final Dinner Service under Chef David Thompson will be on Monday 30th April 2018. 

Photo Credit: mycitylife.com.au

Chef David Thompson, who was presented a lifetime achievement award in 2016 for his dedication to Thai food culture at Asia’s 50 Best, has left Nahm at a point of excellence. The restaurant has remained on the World’s 50 Best Restaurant list for 7 consecutive years and was recently awarded a Michelin star in Bangkok’s inaugural year of the guide. 

Photo Credit : nytimes.com

David Thompson visited Thailand for the first time in his twenties and immediately got enchanted by the country, the culture and some of the cuisine. He hardly knew that in next three decades he would be one of the fines Thai chefs of his generation. That fated journey in mid 80s resulted in the beginning of his love affair with Thailand, its food culture and gastronomic history.  Initially he achieved success back home in Sydney in the 90’s, opening two popular critically acclaimed restaurants: Darley St Thai and Sailors Thai.  His research and connection with Thailand continued, as did his love for the language and people, allowing him to tap into ancient recipes and deeper layers of Thai food culture. In 2001 this research cumulated in Nahm, which opened in London and within 6 months it had achieved a Michelin star (the first Thai restaurant to do so).  In 2010 David took a decision to live in Thailand full time and opened Nahm in Bangkok. David Thompson also opened Long Chim in Singapore at the city’s Marina Bay Sands shopping mall in 2015 and in just third week of opening he was cooking for more than 50 of Asia’s finest chefs and restaurateurs.It was indeed a feat of sort for any cook. 

Photo by Suhaimi Abdullah/Getty Images

David Thompson writes: “Nahm grew into an extraordinary restaurant with its success acknowledged in so many ways. I believe that this has been due to the hard work and talent of all those involved, but most particularly the staff. For me, the most rewarding aspect is that Nahm has been a happy restaurant. Even as Nahm’s reputation grew, refined its service and succeeded as a business, the restaurant always retained its sense of sanuk; the pleasure in looking after customers. The application of culinary integrity in the kitchen was never to the cost of the joy in doing what we all loved. This is what I will always remember. It is a rare restaurant that can achieve all of this”. 

Nahm restaurant in Bangkok. Photo courtesy: cwfoodtravel.blogspot.in

Nahm opened at COMO’s Halkin Hotel in London to immediate critical success and was awarded a Michelin star within six months. David received the ‘London Chef of the Year’ award at the Carlton Evening Standard Food Awards in 2003. Throughout this time David worked on his highly regarded cookbook, Thai Food, which provides a comprehensive overview of Thai cuisine, features over 300 recipes, and has won an extensive array of celebrated book awards. David opened the current Nahm restaurant at the Metropolitan Hotel in Bangkok in 2011, again with the COMO Group. Aylmer Aaharn, the Thai food group headed by David Thompson, currently manages operations across six countries including Thailand and Australia.

Have you ever been to Nahm and tasted some of Chef David Thompson’s preparation? Share your experience in the comment section below.

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