i. Biography
The point of the cooking is continuity, not revision for its own sake: Thai dishes held in classical technique, familiar formats, and tighter execution than the mid-range category usually requires.
Coming Up
The executive-chef role at Methavalai Sorndaeng keeps a Bangkok restaurant lineage in active service, with Jirawut Sapkiree responsible for carrying that standard while also working as owner-chef of Baan Daeng by Methavalai Sorndaeng.
Where They Are Now
At Baan Daeng, yum som o is built around first-rate khao-nampueng pomelo from Nakhon Chai Si Province. Jirawut is said to deal directly with growers for that pomelo, keeping the sourcing line visible from province to plate. The craft position is restraint used as a method. Instead of recasting Thai dishes into contemporary versions, Jirawut works inside recognizable forms and lets ingredient quality, seasoning, and execution do the work. For cooking tied to a Bangkok name dating to 1957, that discipline matters: the past functions as a working standard, not decoration.
Honors
Jirawut Sapkiree has received MICHELIN Guide Bangkok, Phuket & Phang-Nga 2019 — One Michelin Star for Methavalai Sorndaeng (2019). Recognition for this style of work includes Michelin Plate for Methavalai Sorndaeng (2024) and Opinionated About Dining Asia ranking #236 for Methavalai Sorndaeng (2025).
Profile updated July 2026
FAQ
Asked of Jirawut
What is Jirawut Sapkiree's current role?
Jirawut Sapkiree is Executive Chef.
What recognition has Jirawut Sapkiree received?
Michelin Plate for Methavalai Sorndaeng (2024).
What is Jirawut Sapkiree known for?
Authentic Thai dishes at Methavalai Sorndaeng.
