i. Biography
Rodjarin's work is anchored in kitchens that span Thailand and Croatia, with each post marking a different register of the same trade. Today, he is chef of Khon Kaen Grilled Pork Neck in Khon Kaen, Thailand, but the role sits alongside work in Nakhon Pathom and Split. The span it shows a practice built across place: one that holds steady through changing markets, dining rooms, and regional expectations.
The Path
At the center of Rodjarin’s professional life is a sequence of roles that together trace a distinctive culinary line. Today, Rodjarin is chef of Krug, chef-owner of Krua Jay Sim, and chef of Khon Kaen Grilled Pork Neck. The phrasing alone hints at the range of his responsibilities. At Krua Jay Sim, the title chef-owner carries with it the added weight of stewardship, while the chef roles at Krug and Khon Kaen Grilled Pork Neck speak to the daily discipline of cooking at a high level across more than one setting. The result is a career that does not sit neatly within a single location. Instead, it stretches from Khon Kaen to Nakhon Pathom and onward to Split, linking venues and cities through a shared commitment to craft. What comes through in that trajectory is not simply movement, but accumulation: experience gathered across different kitchens, each role adding another layer to the whole. The names of the venues matter because they mark where the work is carried out, yet the shape of the story is in the continuity between them. Rodjarin’s path suggests a chef who has built a practice sturdy enough to travel, adapting to context without losing its center.
The Work Today
Rodjarin is chef at Krug, chef-owner at Krua Jay Sim, and chef at Khon Kaen Grilled Pork Neck. Those titles place the work across Croatia and Thailand, with one role carrying ownership responsibility and two listed as chef posts. In practical terms, that means a life divided among different kitchens, different rhythms, and the everyday pressures that come with keeping standards consistent across borders. But it also suggests a certain confidence: the ability to inhabit each space fully, whether guiding a kitchen as owner or shaping the flow of service in a chef’s role. There is a particular economy to a career that can be named in so few words and still imply breadth. Three venues. Two countries. One chef-owner post. Behind that list is the texture of service, repetition, and the discipline required to hold a line across more than one kitchen. Rodjarin’s present work is grounded in that regularity: Thailand at one end, Croatia at the other, and a professional identity built through the same hands-on standards in each place.
Signature
Rodjarin's signature dishes include grilled pork neck with rice, stir-fried pork loin with jaew sauce, spicy mackerel soup with madan fruit, and stir-fried sesbania with shrimp paste. The set is direct and grounded in strong contrasts: smoke, heat, acidity, and herbal lift working in clear relation to one another. Grilled pork neck with rice establishes the plainspoken center of the range, while stir-fried pork loin with jaew sauce brings sharper seasoning into view. Spicy mackerel soup with madan fruit and stir-fried sesbania with shrimp paste extend that structure, adding brightness and depth without losing the discipline of the form. Taken together, the dishes show a cook working with clarity rather than ornament. They point to a cuisine shaped by recognizable combinations and precise handling, where each plate carries its own weight without needing to reach beyond the given ingredients.
Profile updated August 2026
FAQ
Asked of Rodjarin
What is Rodjarin's current role?
As of 2026, rodjarin is chef.
What recognition has Rodjarin received?
Michelin Bib Gourmand (2025).
