i. Biography
Before Napol Jantraget became Executive Chef — Plus 66 Group, the work moved through two schools, a Michelin-starred Bangkok restaurant, and then a corner building on Charoen Krung Road. The line is one of accumulation: formal training, service discipline, and then authorship in a kitchen where Thai street food is handled with tighter control without losing its memory.
The Climb
Training at Liaison College and Niagara College gave Jantraget the base that later service work would test and refine. The progression from classroom to professional kitchens is visible in the craft itself: timing, technique, and restraint gathering weight through repetition, until expression sits on top of structure rather than replacing it.
Today
As Executive Chef — Plus 66 Group, Jantraget now frames the work across the group. He is also Executive Chef of Samlor in Bangkok, where Thai street food is translated through seasonal ingredients, local Thai produce, sustainable cuisine, and modern flair. At Samlor, the method is direct. Familiar flavors are tightened rather than overwritten; ingredients are chosen for a reason; the plate keeps a line back to public-food memory while arriving with a cleaner structure. The result stays legible, but not static. It is kitchen craft that holds onto recognition and still makes room for adjustment. "We always feel great when people ask us, “What is this?” in dishes we’ve created." The line gets to the point: the work is designed to prompt a second look, then a question, then a pause.
Signature
Napol's signature dishes include Samlor Thai Omelette, Braised Thai Wagyu Beef Krapow, and Stir Fried Squid with Salted Egg.
In Their Words “We always feel great when people ask us, “What is this?” in dishes we’ve created.”
Recognition
Napol Jantraget has received Michelin Bib Gourmand (2024). The Michelin Guide awarded the Bangkok restaurant a Bib Gourmand in 2024, again in 2025, and again in 2026. Those consecutive awards put the Charoen Krung project on a clear public timeline, especially given that Jantraget and Hoshino established it in 2021. The recognition reads as a continuation of the same line of work: from Liaison College and Niagara College to 80/20 and then into his own room. The cooking remains anchored in Thai street food, but the treatment is controlled, ingredient-led, and shaped by the sustainability focus that marks the kitchen today.
Profile updated July 2026
FAQ
Asked of Napol
What is Napol Jantraget's current role?
As of 2026, Napol Jantraget is Executive Chef.
Where did Napol Jantraget train or study?
Napol Jantraget trained at Liaison College and Niagara College.
What is Napol Jantraget known for?
Thai cuisine inspired by street food.
