Max Wittawat

The Path

Classical training at Le Cordon Bleu gave Max Wittawat the basics that still anchor the work: technique, repetition, and a preference for precision over flourish. That foundation shows up in Bangkok Supper Club, where Max Wittawat works as Executive Chef and co-founder and chef and partner, a position tied directly to the restaurant’s pace and direction.

The Work Today

Since 2023, Max Wittawat has held the title of Executive Chef and co-founder at Bangkok Supper Club; he also serves as chef and partner. The title signals oversight, but the cooking itself stays close to the plate: attention to texture, heat, and balance, with each element kept in check rather than pushed past its point. The work reads as controlled and exacting, with smoke used to deepen, crunch used to sharpen, and ingredients left recognizable instead of buried.

Signature

Max Wittawat’s signature dishes include charcoal-grilled branzino (pla phao), fried sticky rice-stuffed wings, and seared sea bass in chakram curry. The set shows a kitchen working across fire, texture, and aromatic depth without losing control of the line between them. Charcoal-grilled branzino (pla phao) leans on smoke and flame; fried sticky rice-stuffed wings build on contrast and richness; seared sea bass in chakram curry brings layered flavor with a cleaner finish. Across the three, technique stays in service of flavor.

In Their Words “Hand-grinding keeps the texture and soul of the ingredients, and curry paste made this way is on another level compared to a blender.” “It gets this crispy, charred skin with moist, tender meat, served with nam jim seafood sauce and a bowl of rice.” Those lines point to a method that values how ingredients are handled as much as how they taste. Hand-grinding is treated as a practical choice, not a decorative one, because it preserves texture in the finished paste. In the branzino, the target is equally specific: char on the skin, tenderness in the meat, and enough structure on the plate to keep each part distinct.

Acclaim

The language around the cooking stays direct because the cooking itself is direct. In the branzino, the skin needs char, the flesh needs to stay moist, and the nam jim seafood sauce needs to land with clarity rather than weight. That same logic carries through Wittawat’s approach at Bangkok Supper Club: contrast held in balance, smoke used with purpose, and texture kept legible from one component to the next.