Buncharas “Yai” Kaewwattanabunwong

Two roles define the present shape of Buncharas “Yai” Kaewwattanabunwong’s kitchen work: chef at Chang-Wang-Imm and Executive Chef of Cerdo Negro 1985. Read together, they point to a practice built on range and control, with Buncharas working across immediate service and broader oversight without drifting from a clear culinary register. What is notable in this ascent is accumulation rather than theater. Buncharas appears here as a cook whose advancement is tied to consistency, discipline, and repetition that holds.

Classic Thai cooking is the frame named for Buncharas at Chang-Wang-Imm and Cerdo Negro 1985, and that frame matters. It places the work inside a tradition where balance, clarity, and memory carry as much weight as technique. The point is not novelty for its own sake, but a disciplined handling of a known register. The dish suggests comfort with depth, fragrance, and layered savor, while also functioning as a clear marker of the kitchen’s identity.

It is the plate most clearly tied to his name. Taken together, the two current roles at Chang-Wang-Imm and Cerdo Negro 1985 give Buncharas a compact public profile: place, craft, and signature all line up. The result is a body of work that is specific rather than diffuse, with Classic Thai cooking as the through-line.

Buncharas's signature dishes include pork curry with shrimp paste and basil. It is the dish that carries the clearest sense of his voice, a single plate that seems to hold the essence of his approach: grounded, aromatic, and unmistakably tied to Classic Thai cooking.

Buncharas's honors include Michelin recognition (2024) and Michelin award (2024). The dual listing underscores a significant moment in his profile, marking 2024 as a year in which his work.