What is your full name and age?
I go by the name Adtavorn Charoonpontithi, but most people simply call me “Gibb.” My birthplace is Taiwan, where I was born in 1978 to a Taiwanese father and a Thai mother. However, I moved to Thailand when I was young.
What is your current Job Position?
I hold the position of Cluster Executive Chef overseeing both the Anantara Hua Hin Resort and Avani+ Hua Hin Resort where I have the privilege of overseeing a team of over 60 dedicated professionals.
How long have you lived in Hua Hin or been coming to Hua Hin?
In 2021, I made the decision to move to Hua Hin right after the pandemic subsided. Prior to our permanent move, my family and I had visited this historical beach town several times because we had grown to love its charm and serenity.
What did you know about Hua Hin before you moved here?
Hua Hin has been a famous spot among both locals and foreigners for ages. It’s known for its family-friendly and chill vibe, setting it apart from the wild all-night parties and sketchy stuff you might find in nearby beach resorts.
What do you like most about your profession?
Well, after I wrapped up my time at Le Repertoire de La Cuisine French Cooking School, my culinary adventure kicked off in 1999. My first stop was at Le Jardin De Sens Restaurant in Montpellier, France, where I got to rub shoulders with some seriously talented chefs – Jacques & Laurent Pourcel, the 2 Michelin Stars duo. Then, I jetted off to Hong Kong to learn from Chef Giangluigi Bonelli, who’s got a dazzling 3 Michelin Stars to his name, and worked under the guidance of Chef Albert Adrea. Those experiences, cooking alongside these culinary maestros, played a huge role in shaping me into the chef I am today.
What do you like least about your profession?
Honestly, the toughest part of any job is dealing with people. You can’t expect everyone to be on your wavelength, as creative as you, or as hardworking as you. So, working with people is always a bit of a challenge for me. I try to help them discover their own creativity and work style, but it’s not always easy. Still, it’s rewarding to see my team grow in their careers, pursue what they love, and maybe even become great chefs someday.
What do you like most about Hua Hin?
Being a chef means I put in some seriously long hours, and I don’t get to hang around Hua Hin as much as I’d like to because my family’s based in Bangkok. But you know what? Hua Hin’s got that special charm. I really enjoy it when I want to chill with my colleagues because there are great spots just around the corner. And when I need some downtime, all I have to do is take a quick step, and I’m either at the beach or in the mountains.
What is your favorite restaurant and why? (please don’t promote your own restaurants)
- You know what? My absolute favorite restaurant has to be “Raw” in Taiwan, all thanks to Chef Andre Chiang. It’s not your typical fancy place; it’s like a cozy homecoming project started by the world-renowned Chef André Chiang and his right-hand chef, Ben Wang. They’ve brought this cool “Bistronomy” style cooking from France to the table – top-notch cuisine that won’t break the bank, served up in a super relaxed atmosphere.
What do you like to do in your free time?
I’ve got quite a few hobbies – I dabble in modeling robots, watching movies, but you know what I’m really passionate about? Gaming. Yep, I’m a gamer at heart. Playing games is my go-to way to unwind and let off steam. It’s where I can just be myself and shake off all that stress. And hey, I even managed to snag a spot in the top 500 in Asia for Street Fighter online. Pretty cool, right?
What would you recommend to newcomers to do in Hua Hin?
Being a chef, it’s only natural that I’d want to encourage you to give my food a shot. I pour all my passion into every dish, source ingredients locally, and infuse them with heart. If you decide to dine at Anantara Hua Hin Resort or Avani+ Hua Hin Resort, I can assure you that you’ll be savoring the finest ingredients around.
What is the most outlandish thing you have ever done?
I’m all about fish dishes – they’re my go-to! With the incredible variety of fish species out there, you get to play around with different textures and flavors. Cooking up fish is such a fun ride, and the best part is experimenting with all sorts of garnishes and accompaniments. It’s a whole world of culinary creativity.