Dokkoon Kapueak

Chef Dokkoon Kapueak's culinary philosophy is deeply rooted in an unwavering commitment to authentic Thai cuisine, specifically drawing from her childhood experiences in rural Ubon Ratchathani. Her core ethos revolves around preserving the "genuine Thai taste" without any adaptation or "abbeaw" (making cute or dumbing down) for European palates. This commitment extends to maintaining the traditional spice levels, a point she firmly stood by despite initial customer feedback. She sees her food as "100 percent Thai," a direct legacy of the kaeng curries, jaew sauce, and omelettes she learned to cook as a child to feed her family. Her ingredient sourcing reflects this dedication to authenticity, as ingredients are imported from Thailand every week to ensure the true flavors. Chef Kapueak is famously uncompromising, stating that if holy basil leaves are unavailable for phad kaprao, the dish simply won't be on the menu, as there are no acceptable substitutes. This rigorous approach ensures that guests experience the dishes as they would in Thailand, from the thickness of a curry to the specific vegetables and herbs used. The overarching vision for Boo Raan, meaning "ancient" or "traditional," is to prove that humble, ubiquitous Thai dishes can achieve global recognition without compromising their essence. Kapueak's journey from a poor family to a Michelin-starred chef in Belgium embodies a powerful message of perseverance and staying true to one's roots. She fosters a family-like environment among her all-female, all-Isaan team and emphasizes consistency and quality as pillars of her success. Her ultimate goal is for diners to feel that "Thailand is just a bite away," offering a culinary journey that honors her heritage and passion. Chef Dokkoon Kapueak's technical mastery lies in her ability to reproduce authentic Thai flavors with authoritative depth, learned not through formal training but from her grandmother's teachings on balancing sweet-sour tastes and understanding spices. Her open kitchen at Boo Raan allows guests to witness this artistry firsthand as she prepares dishes to order. The culinary execution is characterized by a "festival of fresh ingredients, spices, unctuosity and manifold flavours," meticulously balanced to achieve the "quintessence of authentic" Thai cuisine. She staunchly maintains traditional spice levels, ensuring that a phad kaprao served in Belgium tastes identical in heat to one found in Thailand. Her aesthetic approach to plating and restaurant design diverges from typical Western expectations of Thai eateries. While the flavors are traditional, the interior and tableware are modern, eschewing "ancient Thai settings" or decorative elements like elephant-painted plates. She pioneered a "sharing concept" in Europe, encouraging diners to experience Thai meals communally, as is customary in Thailand. Among her legendary signature dishes are those that are "ubiquitous and normal" in Thailand but elevated through her authentic preparation. These include: Chicken Satay, Kaeng Kai Chicken Curry, Beef Larb Naamtok, Som Tum (Green Papaya Salad), Phad Kaprao (Spicy Krapaw Chicken Stir-fry), Aromatic Tom Yam Khung (Shrimp Soup), Nua Yang Jim Jaew (Grilled Beef with Spicy Dip), Po Pia Kai (Chicken Spring Rolls), Deep-fried Prawns, and Phad Thai Goong (Phad Thai with Prawns). The Michelin Guide particularly highlights her "pad thai kai" for its bouncy noodles, spicy wok beef, and masterful blend of sweet and spicy notes. She also serves various Isan delicacies like nam tok nua/mu (sliced grilled beef/pork salad), lab kai (spicy minced chicken salad), and tam thai (a variation of green papaya salad).

Career

• Chef at Boo Raan, Knokke

Mentored by Grandmother.