THE HANDS BEHIND OUR KITCHEN
Chef Pop
Pitchakorn Ramabut
Executive Chef, ADHOC BANGKOK
Chef Pop was raised in a family where the kitchen was the heart of the home. With one grandmother from Kamphaeng Phet and another from Nakhon Si Thammarat, she grew up surrounded by the diverse flavors and traditions of Thai cuisine.
That early bond with food and family laid the foundation for her lifelong pursuit of expressing Thai culture through cooking.
Her journey began abroad, spending two years at Pailan International School in India, where she completed high school among classmates from across South Asia, India, Nepal, and Bhutan. Living in such a multicultural environment taught her how food reflects people and place, shaping her appreciation for diversity and the cultural meaning of flavor.
Her professional foundation was built through the Oriental Hotel Apprenticeship Program (OHAP) at Mandarin Oriental Bangkok, where she chose to specialize in Thai cuisine. She went on to study Culinary Arts and Kitchen Management at Dusit Thani College, where she combined academic training with hands-on kitchen experience, developing the discipline and precision that now define her style.
After graduation, she won first place in The Okura Prestige Bangkok’s 5th Anniversary Culinary Competition, earning the opportunity to train at the two-Michelin-starred Ciel Bleu at Hotel Okura Amsterdam.
Immersed in the artistry and exacting standards of fine dining, she refined her creativity, technique, and attention to detail.
Upon returning to Thailand, Chef Pop committed herself fully to Thai cuisine. She launched her first restaurant, Nivas, a family-style à la carte concept that became her creative testing ground. During this time, she also competed in several national cooking shows and was ultimately crowned winner of “Yutthaphum Plai Jawak,” a televised Thai culinary championship.
In 2020, she founded ADHOC Bangkok, where she has led the kitchen for over five years.
Here, Chef Pop redefines Thai fine dining through the philosophy of A Genuinely Thai Farm-to-Fork Fare, crafting modern Thai tasting menus that celebrate authenticity, seasonality, and community.
Under her direction, ADHOC has been recognized as Thailand’s Best Restaurant 2024 & 2025, reflecting her belief that true luxury lies in authenticity, responsibility, and connection.
Origin
Cooking has always been a part of Chef Pop’s life, not from textbooks, but from family kitchens. At her southern grandmother’s home, she learned by watching and tasting: rich curries simmering for hours, bold and intricate flavors that defined everyday meals.
Visits to her northern grandmother’s house offered a different kind of lesson. There, she cooked alongside her aunts and uncles, each family preparing nam prik in their own way.
Growing up, her parents were often busy with work, so much of her time after school and during school breaks was spent with her older brother. Those days were simple, filled with play, and often, with food.
It was during those quiet afternoons that she began experimenting in the kitchen, learning how to cook by doing.