{"id":28146,"date":"2026-06-19T16:43:33","date_gmt":"2026-06-19T09:43:33","guid":{"rendered":"https:\/\/www.koktailmagazine.com\/?p=28146"},"modified":"2026-06-19T16:43:35","modified_gmt":"2026-06-19T09:43:35","slug":"friday-future-lister-sons-journey-beyond-the-kitchen","status":"publish","type":"post","link":"https:\/\/www.koktailmagazine.com\/th\/2026\/06\/19\/friday-future-lister-sons-journey-beyond-the-kitchen\/","title":{"rendered":"Friday Future Lister: Son’s Journey Beyond the Kitchen\u00a0"},"content":{"rendered":"\n

Because food begins long before it reaches the table, Chef Son focuses on the journey from family traditions to food innovation. <\/h2>\n\n\n\n
\n

\u201cFood that truly matters isn\u2019t always the most delicious. It\u2019s the meal that fills an empty stomach, creates gratitude and reminds us of the value of sharing food with others.\u201d<\/p>\n<\/blockquote>\n\n\n\n

Words from a chef that reflect a philosophy far greater than the boundaries of a single profession. Rather than being confined to his role in the kitchen, Siripong \u201cSon\u201d Kosol, better known as Chef Son, has always looked beyond the plate, seeing food as nourishment, a source of value and a catalyst for gratitude and connection.<\/p>\n\n\n\n

Today, his influence extends far beyond the kitchen with an active role across the wider food scene. Reflecting on earlier chapters of his career, Chef Son discusses his current work, the vision guiding him and the experiences that continue to shape his perspective within the food industry. <\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Grandmothers\u2019 Kitchen<\/strong>s<\/strong><\/h3>\n\n\n\n
\n

\u201cWhenever my grandmother cooked, I was always the first to taste the food.\u201d<\/p>\n<\/blockquote>\n\n\n\n

Long before kitchens, restaurants and recipes became part of his career, food was already part of everyday life. Growing up in Southern Thailand within a close-knit family, some of Son’s earliest memories were formed alongside his grandmother. She once cooked for a royal household and approached every dish with patience and care, from fermenting fish sauce to preserving ingredients. He would watch from the sidelines and absorb traditions he did not yet realise would stay with him for a lifetime.<\/p>\n\n\n\n

Food, however, was never the influence of one person alone. His other grandmother made and sold her own curry pastes in Southern Thailand, while his mother ran a small family restaurant. Together, they created a household where the meal was a way of caring for each other.<\/p>\n\n\n\n

He later studied at Dusit Thani College before moving to the United States to gain professional experience. Upon returning to Thailand, he eventually joined the team at S\u00fchring, an experience that would further shape his culinary identity. <\/p>\n\n\n\n

\n

\u201cThose experiences began with following old recipes and learning from traditional methods. As I continued to practise, experience became my greatest teacher. I started to understand how different ingredients worked together and how flavours could be combined in new ways. That process gradually led me to develop my own culinary direction and incorporate more of my personality into each dish. I want people to taste my food and immediately know that it is mine.\u201d<\/p>\n<\/blockquote>\n\n\n\n

Growing Through Canes<\/strong><\/h3>\n\n\n\n

Among the many milestones throughout his career, one memory stands out above the rest. It is not tied to an award or a title, but to Canes, his restaurant born from curiosity and a desire to understand food from an entirely different perspective.<\/p>\n\n\n\n

Although the plant-based Canes would not open until years later, the foundations were laid during his time in the United States. Plant-based dining was receiving growing attention and exposure to chefs from different cultures opened his eyes to a much broader culinary landscape. <\/p>\n\n\n\n

\n

\u201cWhatever confidence or ego I had was quickly broken down by the realisation that I knew very little about vegetables. I knew how to make a steak taste good, but I didn’t understand how the elements around it could elevate the dish even further. At that point, I was only looking at part of the picture.\u201d<\/p>\n<\/blockquote>\n\n\n\n

That realisation continued after his return to Thailand. His time at S\u00fchring opened another chapter of discovery. The restaurant’s European influences introduced him to a culture deeply rooted in grains, legumes and seasonal produce. <\/p>\n\n\n\n

Together with his business partner, he opened Canes, driven by a desire to push the boundaries of his own craft.<\/p>\n\n\n\n

\n

\u201cI never hesitated to dive into this field because it pushed my skills further. The more I learned, the more possibilities I discovered.\u201d<\/p>\n<\/blockquote>\n\n\n\n

\"\"
Courtesy of Canes Plant-based Culinary Lab & Fine-dining Restaurant<\/figcaption><\/figure>\n\n\n\n

A year before opening Canes, he began growing vegetables himself, gaining a deeper understanding of ingredients, nutrition and seasonality. That knowledge became the foundation of the restaurant. <\/p>\n\n\n\n

\"\"
Courtesy of Canes Plant-based Culinary Lab & Fine-dining Restaurant<\/figcaption><\/figure>\n\n\n\n

Canes was never simply about plant-based dining. Working alongside food scientists, the team explored new possibilities for plant ingredients and created innovative alternatives to animal-based products.<\/p>\n\n\n\n

When the restaurant officially opened on 25 December 2019, vegetarian dining remained unfamiliar to many people in Thailand. Through research, innovation and education, Canes helped reshape perceptions and established itself as a leading voice in the country’s plant-based movement.<\/p>\n\n\n\n

<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/path><\/g><\/g><\/g><\/svg><\/div>
View this post on Instagram<\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/div><\/div><\/a>

A post shared by CANES Plant-based Culinary Lab & Fine-dining Restaurant (@canesbkk)<\/a><\/p><\/div><\/blockquote>\n