Chef Narong Yumongkol’s long standing tenure in the kitchen, he started at the young age of 12 behind the stoves to financially support his family. First, at a small family restaurant near his hometown in northern Thailand. Five years later at the age of 17, Chef Yumongkol built up his experience and moved on to the more established Chanpen Restaurant, one of the top 10 restaurants in Thailand at the time. Eventually, Chef Yumongkol moved up to the high-end Sukhothai Bangkok hotel, from which he was recruited to go overseas to become sous chef at the renowned 5-star hotel, Le Méridien Dubai.