Supaksorn “Ice” Jongsiri is one of Thailand’s most celebrated chefs, known for bringing southern Thai cuisine to international prominence through his two Michelin- starred restaurant, Sorn, in Bangkok. His cuisine celebrates the traditions and flavors of the South of the country with a unique and sustainable approach. His culinary philosophy is rooted in respect for southern Thai traditions and sustainability. Using only local ingredients from the southern regions of the country, he transforms dishes like “The Sea Holds the Forest” into experiences that tell the story of his country’s ecosystem. Sorn was ranked 38th in the World’s 50 Best Restaurants 2024 and 11th in Asia’s 50 Best Restaurants 2024, demonstrating Chef Ice’s ability to bring the cuisine of his origins to the world stage.

Born in Bangkok and raised in Nakhon Si Thammarat, developed his passion for cooking as a young boy. His grandmother was the one who taught him how to cook traditional-style Southern Thai dishes, and it was she who inspired him to pursue a career in the kitchen. His grandmother actually founded the original Baan Ice restaurant in Nonthaburi, which was named after Chef Ice, her oldest grandson.

While Supaksorn Jongsiri was studying in the United States, he worked part-time in a Thai restaurant as a line cook. When he returned to Thailand, after finishing his studies, his grandma retired and gave him the restaurant that bore his name. Today, both Baan Ice restaurants, and Sorn restaurant – which offers a more refined dining experience – specialize in Southern Thai-style cuisine. Despite never having had any professional training in the culinary arts, over the years Chef Ice built a solid fan base in Thailand, and Sorn, within the first year of its opening, is so successful that it’s increasingly challenging for customers to reserve a table.