This economics graduate found his passion in food entrepreneurship, inspired by his family-owned restaurant in France during his childhood. Beyond managing restaurant and bar businesses—Opium Bar, Anya’s Place and Archie Nitro—he has worn many hats, serving as a barista, ice cream maker, gallery owner, and photographer. Creativity is a cornerstone of his work, and Opium Bar was conceptualised using the theme of 'Liquid Surreality,' transporting visitors back in time to the days when the Chinatown venue was a hazy opium den. While his restaurants and children are his pride and joy, he looks ahead to creating new restaurants to fill gaps in the market. Considering his staff and the surrounding community as vital factors in moving forward, he ensures staff education and fosters synergy in the community to promote being good global citizens. His role models include his grandfather—an immigrant who arrived in Thailand with nothing and built an empire within his generation. He draws inspiration from The Godfather novel, which emphasises that everything has its own way, and one must learn how to work within the system.