Agustin Kitchen Chefs Take Second Place In Thailand Culinary World Challenge

Agustin Kitchen Chef Ryan Clark and Sous Chef Brandon Dillon took second prize last week at The 3rd Annual Thailand Culinary World Challenge 2015.

Ten teams of chefs from around the world competed March 28 and 29 for a grand prize of $10,000 and an HRH Princess Sirindhorn trophy.

All participating chefs at Thai Culinary World Challenge

Participating chefs at Thai Culinary World Challenge (Chefs Clark/Dillon sitting center)

On day one, each team created three dishes: a soup, an appetizer, and an entree from the team’s home country. Day two’s lineup included a second soup, an herbal salad, and a curry dish using ingredients native to Thailand. Winners were announced on the final day.

Chef Clark was invited to the competition last year and enjoyed the experience so much he didn’t hesitate to return to Thailand’s capital.

“It’s a unique experience to learn and expand flavor profiles in exciting new directions” said Clark. “Winning this year was just an added bonus to a great trip.”

While in Bangkok, the chefs visited a handful of restaurants and markets documenting their trip through Facebook and Instagram.

Local Bangkok Market

Local Bangkok Market (Credit: Chef Clark)

Durian fruit at Bangkok Market via Chef Clark's Facebook page

Durian fruit at Bangkok Market (Credit: Chef Clark)

Both Clark and Dillon say that they aim to fuse several dishes on Agustin’s menu in the near future with Thai inspired tastes from their visit.

For more information regarding Agustín Kitchen, visit agustinkitchen.com.

Dario Foroutan was Tucson Foodie's spring 2015 intern, covering general news in and around the University area.

X