The Story Behind the Cooking
Chef Num Weerawat’s path into cooking was never a straight one. Born and raised in Udon Thani, he spent close to a decade in the United States, where studies in Economics eventually led him to culinary school and kitchens of San Francisco.
A turning point in his family brought him home to Thailand, where he continued to explore his roots through Thai cuisine before establishing Samuay & Sons with his brother. Throughout his journey, family, curiosity and an ever-deeper connection to Thailand’s ingredients have remained at the heart of his cooking, leading him to describe himself simply as “a cook rather than a chef.”
CHEF NUM’S CULINARY APPROACH
“We simply listen to nature, work with what it gives us, and allow those ingredients to lead the way.”
For Chef Num, cooking begins with love and respect. Respect for the ingredient, where it comes from, when it is at its best, and the knowledge carried with it.
He approaches every ingredient with the same care and respect, whether rare, familiar or easily overlooked, believing that each has value and a story to tell.
Traditional methods and contemporary techniques come later, always with a purpose: to bring forward flavour, preserve what matters and give these ingredients a place to be discovered again.
SENIOR HEAD CHEF
Chef Berm Chayawee Sutcharitchan
Chef Berm began his culinary journey in the United States in 2004, moving from computer science into formal culinary training before returning to Bangkok in 2006.
He joined Siam Kempinski Hotel Bangkok in 2010 and Sra Bua in 2012, becoming Head Chef in 2014 and Senior Head Chef in 2019.
His approach combines technical precision and consistency with a constant desire to learn, while keeping familiar Thai flavours clearly present in his cooking.
Follow Sra Bua
Beyond the Table
Follow the evolving story of Sra Bua, from seasonal menus and new ingredients to producer stories, creative collaborations and discoveries from Chef Num and the team.
Journey with them across Thailand as they seek out the origins of ingredients, meet the people behind them and uncover the places and local knowledge that continue to shape each chapter of Sra Bua.
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