The blazing fire from a large griddle can be seen from a distance, as Hathairat “Chef Jeiw” Urapanthamat, is grilling a piece of Australian rib-eye steak in the kitchen. Her cooking style deeply reflects her flame of passion and her 15-year experience as a female chef in various fine-dining restaurants.

“Being a chef, to me, is not really an aspiration, but rather destiny and a dream.”

Female chefs in the fine-dining world

Hathairat’s dream of becoming a chef began when she was young, as she spent most of her free time in the kitchen and wandering around local markets in Bangkok. Despite her love for cooking, her mother didn’t necessarily agree with her career choice. Hathairat revealed that her mother would prefer her youngest daughter to work as an office lady, widely perceived to be an easier job for women.

“My mom thought that the chef’s job is very tough,” she explains. “She wondered whether I could bear the heavy responsibilities or whether I could cook for long hours in a hot kitchen. I have, however, proven to her that I really can do this.”

In fact, Hathairat took Russian studies at Thammasat University, but rather than becoming a professor, interpreter or diplomat, like her classmates, she preferred to stick to her passion. After working as an HR assistant for less than a year, Hathairat used all of her savings to enroll at a prestigious cooking school, known as The School of the Oriental Hotel Apprenticeship Programme (OHAP).

Since then, Hathairat has worked with several fine-dining restaurants, both independent ones and those located in hotels, namely Sirocco, The Okura Prestige, The House on Sathorn and Rosewood Bangkok. She joined the Bull and Bear restaurant at the Waldorf Astoria Bangkok last year and was eventually promoted to Chef de Cuisine earlier this year – the first Thai woman to hold this position.

On her journey, this female head chef has explored different types of cuisines, but what fascinated her the most was French cuisine which uses local Asian ingredients.

“I’m in Thailand, so I think it’s good if we can support the local ingredients too,” she said, adding that some ingredients that look “cheap” to others can be re-created into sophisticated fine-dining dishes, using the chef’s creativity. Her experience working at various luxury hotels also gave her better standards when it comes to serving quality dishes.

“When you are cooking something, it’s like art that you can see. The plating is like being a designer, to make the plate look beautiful, but the taste always has to be good as well. I like the way that I can create something and that my guests leave the restaurant very happy.”

Dealing with prejudice

Hathairat is like many other Thai female chefs who experience prejudice based on gender. Throughout her journey, the 38-year-old Chef de Cuisine has dealt with people who doubted her abilities, particularly whether she could work as diligently as a man, both physically and mentally.

“They always wonder if I can carry heavy and hot items or not, or whether I can stand in front of the grill for a long time,” she explains. “They also question whether I can truly handle my emotions or lead my team to success. Thankfully, these perceptions are changing as gender equality progresses, as they now recognise that abilities, responsibilities and commitments as a chef go beyond gender.”

Nowadays, the number of female chefs in restaurants and hotels across Thailand continues to grow. Hathairat is glad to see that they are getting more attention and the respect they deserve, while the career itself is becoming less male-dominated.

“I strongly believe in gender equality and I think positive attention (towards Thai female chefs) is always great. It motivates people to do a better job, regardless of whether they are male or female.”

As to whether Hathairat has succeeded as a Thai female chef in the culinary world, she believes that she has accomplished the pursuit of a career that she loves. Her ultimate dream, however, is to inspire the younger generation to be successful as chefs, regardless of gender.

“I think I have been successful in the pursuit of my dream to become a chef and to be where I am today, but, if you ask whether this is a complete success, I believe it’s not,” she explains. “My ultimate goal as a chef, not just a female chef, is to become a head chef who can inspire the younger chefs to work hard and achieve success, and I think their success will be my success too.”

Fearlessness is the key

As to what she would like to say to women, the Chef de Cuisine said that they should never let anyone judge them or their potential by their appearance.

“Remember that fearlessness is key,” she said, as she reminds people not to be afraid of trying new things, which will help them step out of their comfort zone and increase their knowledge and skills.

As a strong believer in equal opportunities for all, Hathairat also hopes to see gender equality being achieved in all sectors, including culinary careers, adding that gender should not be a condition in achieving their goals.

“Let’s prioritise gender equality and maintain a creative yet positive work atmosphere, like Yin and Yang,” she said.

By Nad Bunnag, Thai PBS World