The Art of Refinement

Chutima
Srichai

The Art of Refinement : 
Elevating Michelin-Starred Cuisine with Passion and Precision

Bangkok, Thailand (14 November 2025) –Sous Chef Chutima Srichai of Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok, is a vibrant and experienced culinary leader whose professional life demonstrates an unwavering commitment to mastery across diverse, sophisticated cuisines. Her comprehensive journey began not just in the kitchen, but with a strategic foundation, a Bachelor of Business Administration in Hotel and Tourism Management from Kaestsart University, which instilled the detail-oriented and goal-driven approach essential for managing high-stakes, Michelin-starred operations.

Chef Chutima’s passion is expressed through a versatile skill set encompassing classic and modern French Cuisine, both traditional and contemporary Italian Cuisine, and a nuanced understanding of Japanese ingredients and seasonal products, all mastered within the strict standards of European fine dining and Michelin-starred kitchens. Furthermore, she is adept at menu and recipe creation, and critical kitchen operations and team training.

Her most impactful experience is rooted deeply within Bangkok’s luxury hospitality sector. Currently, as Sous Chef at the Michelin-starred Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok, Chutima leads the kitchen in executing a unique French-Japanese culinary concept, collaborating closely on seasonal menus and ensuring every plate meets exacting fine-dining standards.

Prior to joining Elements, inspired by Ciel Bleu, her tenure at The St. Regis Bangkok highlighted her versatility, first as Chef de Partie overseeing modern European techniques at the Michelin-starred IGNIV Bangkok by Andreas Caminada. She spent nearly six years as a leading team at Jojo Italian Restaurant, where she specialised in all aspects of Italian cuisine, managed key stations and was pivotal in training staff and maintaining strict hygiene and food costing controls. This wealth of experience, from Italian pasta mastery to French-Japanese precision, strengthens her status as an authentic and seasoned chef. Her talent has also been recognised through competition. In 2024, she was the “Winner of the Western Cuisine Challenge” at the MLA Western Australian Beef & Lamb Competition by Aussie Meat Academy and a recent win at the Bocuse d’Or Thailand in 2025.