Klae Somsuay

The Climb

Klae Somsuay’s career was built in the repetition and discipline of a kitchen that rewards consistency. At The Imperial in Delhi, India (1998–2008), the title of Thai Master Chef sat with a long run of service that gave his work room to settle, sharpen, and register with clarity. Over that span, his role was central to the hotel’s dining program, carrying the continuity that lets technique hold its shape and a chef’s standards stay visible day after day. In a fast-moving city, Klae’s cooking read as measured, controlled, and grounded in Thai practice. That decade at The Imperial established the terms of the work: restraint over ornament, precision over display, and attention to detail that shows up in the finished plate. It also marked a chef whose knowledge of Thai cuisine was active and exact, not abstract or borrowed, but shaped by the traditions that define the cooking itself. Today, Klae continues in that same register as Thai Master Chef of Baan Thai, The Oberoi Grand. The venue has changed, but the role remains anchored in the same craft: guiding Thai cuisine with fluency, steadiness, and a working knowledge built over time. At Baan Thai, the title reflects experience, and the work continues to be defined by consistency without showmanship.

Today

In his current role at Baan Thai, The Oberoi Grand, Klae Somsuay applies the attention that comes from long practice. The cooking rests on discipline, but it is not rigid; it stays responsive to the moment and to the ingredients at hand. The style favors clean structure, balance, and clear execution, with the confidence that comes from sustained familiarity with Thai cuisine.

Career - Thai Master Chef, Baan Thai, The Oberoi Grand, Kolkata, India - Thai Master Chef, The Imperial, Delhi, India (1998–2008)

Signature

Klae Somsuay creates delicately nuanced cuisine. That is the through line in his work: careful rather than forceful, layered rather than loud, with flavors set up to reveal themselves in sequence. His plates show an ear for texture, timing, and the fine distinctions that separate competent cooking from cooking with control.

In Their Words “The climatic condition and temperature of the sea make this the perfect season to harvest the best lobster.”

Recognition

Somsuay’s public remarks stay close to seasonality and product. On lobster, he has said, "The climatic condition and temperature of the sea make this the perfect season to harvest the best lobster." The line is plainspoken, but it points to the core of his method: attention to timing, conditions, and ingredient quality. It is a compact statement of a chef whose authority comes from exactness, not volume.

FAQ What is Klae Somsuay's current role? Klae Somsuay is Head Chef. Where did Klae Somsuay work before? Klae Somsuay's earlier career included The Imperial. What is Klae Somsuay known for? Thai cuisine.