RANGSAN MUMANA

Chef Rangsan Mumana, a Thai citizen with Chinese background, was born in Bangkok, and has started already during his school days cooking in his mother’s Thai restaurant, producing the much needed Thai curry pastes after coming back from school, to help and support his family business.

With the age of 22 he started his career as a waiter, in one of the newly opened Restaurant in the Airport in Bangkok. Five years later he has already reached the level of a Restaurant manager in one of the Hotel in Bangkok’s Center. He fast realized then, that the future would be much brighter if start cooking, and therefore he started as junior cook at the Siam Intercontinental Hotel, and was posted in the cafeteria at the US Embassy in Bangkok, as the hotel was the caterer for this restaurant as well. Here he could practice he’s English language skills and improve them very easily.
10 years later he became Sous Chef in one of the leading Hotels in the northern city of Chiang Mai, where he spend 6 years, there he meet he’s wife and they got married.

In 1988 he returned to Bangkok as Exc. Sous Chef to the Airport Hotel in Bangkok and worked his way up in the same Hotel group to the position of Executive Chef. During his time in the Hotel he has participated in Thai food festivals, in Switzerland, Philippines, Singapore, Greece and India, to promote the culinary art of Thai cuisine. He’s last position as Exc. Chef was at the Amari Boulevard Hotel in Bangkok, from were he went into early retirement.

He’s commitments towards the training and development of culinary skills, has been widely used, by the Department of Skills Development, the Thai Chefs Association, and various culinary institutions, as he became part of there training and culinary competition committee. He has acted in a few competitions in Thailand and overseas, as competitor and as a judge and is well accepted in the Asian as well in the Western style cuisine.

Today Chef Rangsan is an active committee of the Thai Chefs’ Association, and part time culinary instructor in a few Cooking schools, and 2 culinary universities here in Bangkok, to forward he’s knowledge and experiences to the young generation of cooks and chefs in Thailand.