Getting to know : La Boucherie Chalong

Let us introduce you to Pascal Geudin, Executive Chef at La Boucherie Chalong, a stunning venue near Chalong Circle that serves a selection of premium cuts of meat and other food deli-cacies inspired from traditional French and Mediterranean cui-sines. 

Please tell us about yourself and your experience
My name is Pascal Geudin, I am 48 years old and started cooking when I was 14. After attending the Culinary School in Strasbourg, France, I started working for various hotels and restaurants in France, then decided to explore differ-ent countries and moved to Senegal to get more interna-tional experience and learn about the local culture. I was 18 years old by then. I then moved to the Reunion for about a year but had to come back to France to complete my military engagements. I became a Chef for the Ministry of Defense, cooking delicious food for generals and other high-grade army personnel; I worked there for 20 years altogether.

When I started my career, I was lucky enough to learn the art from some of the best chefs in France, such as Bernard Loiseau, and visited various restaurants to learn different skills and different styles of cuisine. 

After 20 years spent cooking for the Army, I moved down to the south of France, in Saint-Remy-de-Provence, where I was contacted by the Ambassador of France to Thailand, who I had met on a few occasions before, and was offered a job at the French Embassy in Bangkok. 

Throughout the past six years I have worked for three French Ambassadors in Bangkok as well as their guests. During my time there, I had the pleasure to cook for mem-bers of the Government as well as the Royal Family of Thailand, such as HRH Princess Sinrindhorn, for whom I created a delicious buffet. The last dinner I prepared was to celebrate the 160th Anniversary of the Franco-Thai re-lationship. 

In April 2017, I started working at La Boucherie Chalong as Executive Chef. 

Which one do you think was the most challeng-ing job?
To me, I wouldn’t say one job was more difficult or easier than another; the challenges have been very different. It is very important for a Chef to constantly renew dishes and their presentation, and improve on his skills, regardless of the place where they work. I must say I am very happy to embrace this new challenge at La Boucherie, as it brings back a lot of memories from when I was a young cook, and I am looking forward to welcom-ing each and every one of you to taste our food and enjoy the atmosphere of the restaurant. 

What kind of food do you prefer to cook/serve?
Foie Gras is a delicacy that I like to use in some of my dishes. Beef, Lamb, Salmon and Tuna are great proteins to work with and, of course, Thai Food; I really like the complexity of Thai cuisine and the balance of flavours.

La Boucherie Chalong
19/107-110, Moo 8, Chao-Fa Rd. (East),
Chalong Sub-District, Muang District, Phuket,Thailand. 83130
Tel. +66 (0) 948076831


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