{"id":1782,"date":"2024-02-01T02:21:45","date_gmt":"2024-02-01T02:21:45","guid":{"rendered":"https:\/\/www.koktailmagazine.com\/?post_type=the-future-list&p=1782"},"modified":"2024-02-01T02:21:45","modified_gmt":"2024-02-01T02:21:45","slug":"parkorn-kosiyabong","status":"publish","type":"the-future-list","link":"https:\/\/www.koktailmagazine.com\/th\/the-future-list\/parkorn-kosiyabong\/","title":{"rendered":"Parkorn \u201cChef Tan\u201d Kosiyabong"},"content":{"rendered":"

Forget trends. Chef Tan Kosiyabong doesn\u2019t do trends\u2014he makes sustainability the constant, from his kitchen to his community, and all the way to the planet.<\/h3>\n

Parkorn “Chef Tan” Kosiyabong has made a name for himself in Thailand’s food scene by combining traditional Thai ingredients with modern techniques, all the while maintaining a firm commitment to sustainability. His two restaurants, Goat Bangkok in Bangkok and Laad in Phuket, represent his vision, where fresh, local and seasonal ingredients are reinvented in ways that constantly surprise. Throughout his journey, Chef Tan has remained dedicated to supporting farmers, minimising waste and—let’s be real—giving us all a crash course in why sustainability in food really matters.<\/p>\n

His passion for cooking was rooted in his upbringing.<\/p>\n

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“Since childhood, I’ve always remembered the meals my family shared, especially when we had seafood,”<\/span><\/p>\n<\/blockquote>\n

Chef Tan recalls.<\/span><\/p>\n

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“I remember noticing that certain species we used to find easily at the market were becoming harder to source. That realisation sparked a concern in me: what if these ingredients disappeared altogether?”<\/span><\/p>\n<\/blockquote>\n

This concern led him to adopt a more sustainable way of cooking, ensuring that the food he grew up with would still be available for future generations.<\/span><\/p>\n

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Thriving in Tough Times: How the Pandemic Birthed Goat Bangkok<\/h1>\n

The pandemic challenged many in the restaurant industry, but for Chef Tan, it was an opportunity to stay innovative. Despite the uncertainty, he managed to keep his kitchen staff employed and even opened Goat Bangkok, a restaurant that offers an Off-Beat Asian tasting menu featuring lesser-known Thai ingredients in a creatively eclectic environment. His secret?<\/p>\n

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“What kept me going was the trust I had in our team,”<\/span><\/p>\n<\/blockquote>\n

he explains.<\/span><\/p>\n

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“We had fully trained them and it’s rare to find such a dedicated and skilled group. For me, keeping our team was the only option.”<\/span><\/p>\n<\/blockquote>\n

Private catering helped keep things afloat during those tough months and now over half of the original team is still with him. That kind of loyalty is something Chef Tan doesn’t take lightly.<\/span><\/p>\n

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“That sense of loyalty and resilience continues to inspire me,”<\/span><\/p>\n<\/blockquote>\n

he says.<\/span><\/p>\n

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A post shared by GOAT BANGKOK (@goat.bangkok)<\/a><\/p>\n<\/div>\n<\/blockquote>\n