Chef Pongpan, known as chef Oom, has always been obsessed with understanding his country's cuisine and with improving the flavors and variety of the food served in Thai restaurants. As a child, living in rural Thailand, he gathered local ingredients and enjoyed preparing local dishes by watching his mother and neighbors.

He graduated from Dusit Thani College, the premier culinary institution in Thailand, which prepared him for his career in Thailand's restaurant culture.

During the next two years he completed his Thai national service as the manager of the personal food staff to Admirals in the Thai navy.

After several years of experience as a cook with Bangkok's top hotels he gained international experience by joining Daniel Boulud's kitchen at the JW Marriott Marquis in Miami, Florida. Working as a Garde Manger Chef with Chef Daniel Boulud, a well-known Michelin star restaurant, and Chef Mattieu Godard, allowed Chef Oom to experience western flavors and cooking techniques which he has been able to translate into his Thai food creations, and to improve traditional Thai flavors.

After his return to Thailand he has increased his experience by working in Thai kitchens such as Nahm a Michelin star Thai restaurant, Salathip Thai restaurant at Shangri-La Hotel, Bangkok, and the Benjarong Thai restaurant, in the Dusit Thani hotel, where he is currently working with Chef Morten Nielsen, the creator of the Benjarong's new cuisine, where he is the Senior Sous Chef.

Chef Oom, most enjoys creating new dishes incorporating western techniques with his understanding of traditional Thai ingredients and flavors. He loves researching ancient recipes and recreating them for modern tastes. His goals include expanding Thai menus to include more variety and modern presentation.