Chef Tae started his culinary journey at Le Cordon Bleu Culinary School, where he learned about classic French cuisine. After acquiring F&B experience from several hotels and resorts on Samui Island, he decided to follow his dream of becoming a professional chef by enrolling in a course at the Culinary Institute of America, where he received great opportunities to train and work at WD~50, a Michelin 1-star restaurant in New York, and Red Medicine in Beverly Hills, LA.

After 4 years in America, Chef Tae returned to Bangkok to join Chef Ton (Thitid Tassanakajohn) in conceptualizing and running LE DU, which later received 1 star from the Michelin Guide Thailand. Later, he gained more culinary experience in several Michelin-starred restaurants around the world including Benu, a Michelin 3-star restaurant in San Francisco.

Now, Chef Tae is taking it up a notch. Kavee restaurant is Chef Tae's interpretation of innovative seasonal Thai cuisine where he utilizes both classic & new techniques with an essence of Thai flavors.