Khun Patipat, the chef onboard the Blue Jasmine

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“Congratulations, Chef!”
The meal has just ended, and passengers aboard the Blue Jasmine applaud their young chef with genuine enthusiasm. At 29, Khun Patipat is one of the faces of this new premium train, which has been running between Bangkok and Chiang Mai since November 2025. Over the course of this eight-day journey, including two nights onboard, he carries the responsibility of preparing one lunch and two dinners for guests.

An Already Noticed Career

The Blue Jasmine menu introduces him as a chef at Bangkok’s Sindhorn Kempinski Hotel, as well as the winner of a cooking competition organized by the Chaîne des Rôtisseurs. Awarded by the renowned international gastronomic society, this distinction earned him the yellow-cord medal he wears each time he addresses passengers. It also helped strengthen his ties with the competition’s organizer in Bangkok, Chef Alexandro—now alongside him on the train, watching over him with a mix of high standards and quiet pride.

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Chef Alexandro, a Mentor Onboard

Chef Alexandro, easily recognizable by his tall purple hat, presents himself as a private chef. It is said that he once worked at the White House during Ronald Reagan’s presidency, as well as for Scandinavian royal families. A friend of one of DTH Travel’s founders—the operator behind the Blue Jasmine project—he was the one who recommended Khun Patipat to take charge of the train’s culinary program.

“He gave me the opportunity to live this experience as a chef onboard a train,” Khun Patipat says with gratitude. “But more than that, he taught me a great deal. From cooking to plating, I owe him a lot. Today, he also helps me connect with the guests.”

Learning to Cook… and to Speak to Guests

Knowing how to cook well is one thing; knowing how to present your work to guests is another. On the first day of the journey, the young thai chef introduced himself to passengers alongside Chef Alexandro, who supported him when words momentarily failed. On the final day, on the return journey to Bangkok, he stood on his own, confidently walking guests through each dish on the menu.

“He learns very quickly,” notes one impressed member of the onboard staff.

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A Tight-Knit Team in a Compact Kitchen

Of course, Chef Khun Patipat is not working alone. Five other cooks and commis make up his team. In the train’s compact kitchen, the atmosphere is both professional and relaxed. Whether glimpsed through the wooden porthole designed to observe the brigade without disturbing them, or through the windows during a nighttime technical stop, it’s not uncommon to see the team joking as they work. And Khun Patipat readily admits it himself: this one-of-a-kind experience has a “fun” side that he genuinely enjoys.

 © Discovery Trains

  © Discovery Trains

Finding His Voice with Guests

For now, the young chef is not entirely at ease in interviews. His English is hesitant, and when asked whether he knows the famous chefs who have chosen to associate their names with luxury trains—such as Jean Imbert with the Venice Simplon-Orient-Express—he readily admits he isn’t really familiar with them. But as soon as the conversation turns to his work and his dishes, his shyness fades away.

The menu? Yes, he designed it himself, with the validation of Chef Alexandro.
Is there one dish he is particularly proud of? Yes—the main course of the third meal: Thai Tajuma Wagyu beef ribs, served with a Massaman curry and a trio of potatoes.
Why this dish? Because it is technically demanding, and especially successful, both in flavor and presentation. His skill, commitment, and seriousness become evident in the change in his gaze.

A Success Applauded Onboard

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Guests who had the chance to taste the tender beef, coated in its fragrant sauce, and to witness the brief ignition of a thin strip of paper arranged around the rice at the moment of service, agree on one thing: it was as good as it was beautiful. Stefan Bruns, Managing Director of DTH Travel Thailand, is equally pleased with the result.

“The Blue Jasmine project has several dimensions: the train itself, the travel program, and of course the meals. We wanted the onboard dining to be truly well crafted. With Chef Khun Patipat in the kitchen, I believe we’ve achieved that.”

Article written by Laure Jacquet,
 Laure Jacquet, Managing Director of Discovery Trains, a rail-travel specialist agency

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