Interview with Chef John Chantarasak

Why It Matters

Anglo Thai proves that Thai cuisine can compete at the highest fine‑dining level while supporting British growers, reshaping London’s culinary map and offering a blueprint for sustainable, heritage‑driven restaurants.

Key Takeaways

• Chef blends Thai heritage with British seasonal produce at Anglo Thai.
• Former musician turned chef after culinary school in Bangkok and French training.
• Pop‑up concept evolved into 48‑seat restaurant winning a Michelin star.
• Builds UK supply chain for Thai herbs, supporting local growers.
• Aims to position Thai cuisine among London’s top fine‑dining establishments.

Summary

Chef John Chantarasak, owner of Anglo Thai in Malmesbury, opened the restaurant in November 2024, describing it as a culinary bridge between his Thai father and British mother, using local seasonal British produce to reinterpret Thai flavors.

After a decade as a musician and office worker, Chantarasak enrolled in a Bangkok culinary school, earned a French diploma, and honed his skills at Michelin‑starred N. He later returned to the UK, launching pop‑up concepts that grew into a 48‑seat venue now serving nearly 500 covers weekly.

He recalls the “penny dropped” moment in Bangkok, cooking with his grandmother on Sundays, and the surprise of receiving a Michelin star within months of opening—a testament to ten years of relentless pop‑ups, supplier collaborations, and a home‑grown Thai herb program.

The story highlights a new model for ethnic fine dining in London: leveraging local supply chains to deliver authentic flavors, raising the profile of Thai cuisine, and signaling improving working conditions that could attract the next generation of chefs.

Original Description

Watch our interview with Chef John Chantarasak, co-founder of the one Michelin-star Anglothai restaurant in London.

John studied the Diplôme de Cuisine at Le Cordon Bleu Dusit in Bangkok, graduating in 2014. His restaurant, Anglothai was awarded its first Michelin-star in 2025.