From hatted kitchens to a childhood dream

"Ratchawat" is more than just a legendary food district in Bangkok; for Chef Toki, it is the heart of a lifelong journey. While most kids had grand ambitions, 8-year-old Toki's dream was simple. He wanted to cook beef noodles as delicious as the ones at his local neighborhood stall, a small shop with a taste that brought people together.

That dream remained a quiet inspiration throughout a culinary career spanning over 25 years. From helping his grandmother in the kitchen after school to training at the Mandarin Oriental, Toki's path was built on a foundation of hard work and respect for ingredients. He spent decades honing his craft, starting as a 'Pasta Boy' making fresh dough, before moving through 5-star hotels and hatted Italian fine dining restaurants across Australia.

After finding success with his own venture, Toki Italian Inspired, Chef Toki felt it was finally time to return to where it all began.

Ratchawat Sydney is a project fueled by pure passion, not just profession. It is a humble tribute to his roots, combining the discipline of a 25-year career with the simple joy of that first bowl of noodles. By using premium Australian beef and a broth that never stops simmering. Chef Toki hopes to share a taste of home, perfected by time, and served with heart.