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David Thompson (chef)

Australian chef

David Thompson
David Thompson addresses a plenary session at the Oxford Symposium on Food and Cookery, 2012
Born	Sydney, Australia
Culinary career
Cooking style	Thai cuisine
Current restaurant(s) Long Chim Perth, Aaharn Hong Kong, Aksorn Bangkok, Chop Chop Cook Shop
Previous restaurant(s) Darley Street Thai, Sailor’s Thai, Nahm London, Nahm Bangkok, Long Chim Singapore, Long Chim Melbourne, Long Chim Seoul, Long Chim Sydney

David Thompson is an Australian chef, restaurateur and cookery writer, known for his expertise in Thai cuisine. His restaurant Nahm, opened in London in 2001, was the first Thai restaurant to receive a Michelin star. Nahm Bangkok remained on the World's 50 Best Restaurants list for seven consecutive years.^[1]

Career

After visiting Thailand in his 20s, Thompson moved there to learn the language and study the cuisine for two and a half years.^[2] He returned to Australia and opened Darley Street Thai in Sydney in 1992, followed by Sailor

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If you have ever wondered who brought Thai cuisine onto the international world stage, look up Chef David Thompson. He is an internationally renowned multi-awarded, Michelin-starred chef and is at the helm of Long Dtai, afine-dining Southern Thai food restaurant in Koh Samui.

Who Is Chef David Thompson?

Australian chef David Thompson is considered one of the culinary luminaries of Thai cuisine internationally, having spearheaded a number of restaurants worldwide in places such as Sydney, London, Singapore, Perth, Seoul, Hong Kong, and Bangkok, some of which have been included in prestigious lists like Asia’s Best Restaurants and the World’s 50 Best Restaurants.

This Sydney-born chef became enamoured with Thai cuisine when he arrived in Thailand in 1986, where he lived for three years, immersing himself in Thai cooking and culture and learning from cooks skilled in Thai royal cuisine. He has since built a successful career by borrowing the rich flavours, traditional ingredients, and cooking techniques and elevating Thai cuisine to be truly recognised internationally.

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Even at age 60, chef-restauranteur David Thompson shows no signs of slowing down

A conversation with David Thompson never ends well. Not for him, but for anyone who falls prey to the raconteur who can skewer the vocabulary-challenged with the simple lifting of an eyebrow and a verbal volley of witticisms that flow as freely as booze during happy hour. Now, as he hits the ripe young age of 60, the Australian-born, Bangkok-based chef is as sharp as ever, straight-shooting as usual and always on top of his game as the farang who put Thai cuisine on the global stage.

Since his early success in Sydney with Darley Street Thai and then sealing his position with Michelin-starred Nahm in London and then in Bangkok, Chef Thompson is constantly jumping from one restaurant project to another. He opened his first Long Chim in Singapore in 2015 (it has since closed) and subsequent offshoots in Perth, Sydney and Melbourne (which also shuttered recently). After parting ways with his Nahm partner Christina Ong, he linked up with the King Power group to open a Thai fine dining restaurant in its B