Delpi Tong

Set up team for kitchen and menu produce food cost, sop for operating

Chef consultant at Casa marini Restaurant (2025-01 – Present)

• Set up team for kitchen and menu
• produce food cost, sop for operating

Head Chef at Gigi Eatery Asoke and Gigi eatery Ekkamai at Gigi Eatery (2021-01 – 2025-12)

• Responsibility for SOP, R&D with Executive Chef for a new menu to open this restaurant, Build up pre-opening team for this restaurant. Control food cost.
• Support to opening other new restaurant in other branch (Gigi Ekkamai)

Outlet Chef at Wine connection (2020-01 – 2021-12)

• Responsibility for cost control, Ordering item from supplier, Management everything in kitchen and Training staff

Chef de partie at Jamie's Italian @ Siamdiscovery (2016-01 – 2019-12)

• Responsibiliy for a la carte menu in pasta, grill, side and fish section, control section for service time, set up schedule and check up market list

Jr. Sous Chef at Hotel de l'a mour (2015-01 – 2016-12)

Hotel de l'a mour is Luxury boutique hotel in Buriram. Restaurant in here is traditional and my responsibility is cost control, made recipe, plan idea for a new menu, and work under my executive chef and my sous chef for banquet and setup Schedule for staff.

Commis 1 at Movenpick Hotel Sukhumvit 14 (2015-01 – 2015-12)

• In here my responsibility in breakfast and hot kitchen (Western) took care about setup line breakfast, preparing for sold lunch menu and setup for line banquet.

Commis 3 at Maduzi Hotel Restaurant by Yuya Okuda (2013-01 – 2015-12)

in here is Classic French fine dinning. My responsibility in here is Hot and Cold kitchen Took care a la carte and set (Course) Lunch and dinner. For hot kitchen such as making sauce (Lamb, Redwine, Whitewine) Cutting fish fillet, Cleaning and trimming meat.

For cold kitchen made some dressing such as Ceasar dressing, French dressing, Balsamic dressing, Balsamic reduction, some sauce or some main ingredient such as Foie gras Terrine, Rabbit Terrine, Bouillabaise tuille, Pickle, Raspberry sauce, Mango sauce, White miso vinegrette and made smoke meat such as Smoke duck, Smoke foie gras, Smoke Tuna (home made style)

Trainee at Trader Vic's Restaurant, Anantara Bangkok Riverside Resort and Spa (2012-01 – 2013-12)

I worked in Trader Vic's Restaurant. At here, I took care of a la carte menu, such as different dressing, salad, steak, sauce, cold cut, dessert and responsible for Sunday Branch (It's Buffet on Sunday at Trader Vic's Restaurant). Moreover, during training period I had a great opportunity to work with chef Michelin star Nicolas Isnard. This helps me to gain more experience in this field of work.

Trainee at Imperial Tara Hotel (2010-01 – 2011-12)

I worked in main kitchen of Imperial Tara Hotel and responsible for a la carte menu of Thai food and Asian food, such as Tom Yum Goong, Curried Beef Satays, Chicken Madras.

Bachelor of Business Administration in Kitchen and Restaurant Management – Dusit Thani College (2008-01 – 2013-12)

– Suankularb Vitthayalai Rangsit School (2002-01 – 2007-12)

– Christasongkroh School (1992-01 – 2001-12)