About Charlie

Charlie Phuakchoo has over 25 years of cooking under his belt. Hailing from Suratthani in Southern Thailand he coupled his days as a student of politics with a diploma in Thai cooking.

Deciding that cooking was more exciting than politics he moved to London to broaden his skills. Spending time with the prestigious Oriental Group and Blue Elephant Group he worked in Paris, Dubai, Belgium and Copenhagen perfecting his trade.


In 1999 Matthew Farrell of Diep Le Shaker succeeded in enticing Charlie to Dublin where Irish diners soon discovered his Thai cooking skills. This was followed some years later by a time as head chef at well known Tiger Becs and Tom Yam restaurant in Monkstown, where he is currently co-owner and head chef.

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