Chef Kongwuth "Kong" Chaiwongkachon graduated with a Grand Diploma from Le Cordon Bleu Dusit and is already a notable name in the Thai culinary scene. He first stepped into the world of cuisine by working as a chef at Fire & Dine Asiatique where he helped craft an array of fusion dishes. He then became the head chef of Japanese restaurant Ren at Dhara Dhevi Chiang Mai gaining success at Thailand’s Iron Chef competition. Because of a strong interest in northern Thai cuisine, he took on his biggest challenge by opening his own restaurant, Locus Native Food Lab, aiming to help preserve the region’s culinary traditions. A unique strategy, the restaurant changes menus monthly and serves a 10-course dinner by reservation only, to no more than 20 seats per night. The talented chef has also been invited to speak at TEDx Chiang Mai on the subject of the local Lanna culinary scene. He certainly has a long journey ahead of him as he plans to continue raising awareness of local ingredients along with developing the fame of the restaurant.