Dear friends, I wanted to make an affectionate greeting to Miranda Simpson, who unfortunately she will no longer among us. I remember with affection and sympathy Miranda and her husband Stephen when they were living in Chiang Mai and often came to taste our cuisine. Miranda you left in our hearts great memories and you will always remain with us all. Hello Miranda a greeting by the Chef.
Thailand’s King Bhumibol Adulyadej has died today October 13, 2016.
Bhumibol reigned under the title of “Rama IX” from 1946, and was the longest monarch on the throne in the world. King Bhumibol ‘was a man who has spent his life and fought for the good of his people, and a great man Let our most heartfelt condolences to the families and to all the Thai people, and a special prayer for King Bhumibol.
Dear friends, I want to share a thought result of experience, throughout my career as a Chef.
In the first years of work, every chef in the world, I think, that shine the ambition, of wanting to arrive at all costs, to the awards or nominations, for example for a Chef could get to take the coveted Star Michelin Guide or Academy Awards or maybe more. Yes, and ‘true dear friends, are awards that would throat at all.
During my work experience of Chef, both beautiful and also bad, even very bad, dear friends. Maybe I learned to better assess, clearly talking about myself, what are the most ‘important ambitions for a Chef.
In my opinion, the most ‘beautiful and glittering stars and the best prizes, are guests in the evening, come to honor, the restaurant table and what I prepare for them. Believe me, dear friends, there is no better gratification of your guest and ‘glad I came into the restaurant.
That ‘what I wish for myself and for those who share this same thought, to have every night many shining stars that are called “Your Guests”.
A warm greeting to all
You are my Stars
Dear friends, today I would submit to you all, something really important. That is the duties of every chef. Very often, I see, in particular, in the famous restaurants, starry and more, that the chefs usual, when they come to have fame, they stop being in the kitchen, to engage in another. for example, to make too many TV programs and more.
Maybe, the Chef now reached the fame, leaving their restaurants, in the hands of various collaborators.
Dear friends, in my opinion, after years of work in this industry, I can afford to say, how to do, and ‘wrong. As guests, when they go into a restaurant, they want to be the chef to cook for guests, perhaps joined by collaborators.
Also because, philosophy and taste of a Chef, unfortunately I can not be replicated, as it is part of the DNA of each person. So the style, taste and other can not be replicated.
So it ‘imperative that you learn to do every Chef Chef and treat and respect their guests, without much to go here and there to the world, including manyTV programs and many other, perhaps thinking only of making money, regardless of their restaurant and its guests, that ‘do not do that and that’ the Chef’s duties.
A warm greeting
This past Saturday, June 27, 2015, started the new adventure of the “Chef of delivery.”
That is to say, no longer the customer that goes to the restaurant, but the chef, who goes to the customer’s home, with everything you need to prepare a dinner brilliant. This experience was a truly resounding success, not least because all the guests could enjoy a dinner comfortably at home having fresh ingredients and high quality. A big thanks goes to all the guests and especially the hosts Mr. Steve and Mrs. Cindi. Thanks and See you next adventure Chef Delivery.
A warm greeting
Throughout my career as a chef, I had in my life, the opportunity to travel a lot, and know a lot of reality Restaurants.
Unfortunately, restaurateurs, do not have the knowledge to know the eating, so do not know how to transmit this art to the customer, because, there is a lot of ignorance in not knowing eat.
A word of advice that I think is valuable for all, dear friends. . Before you go to a restaurant, try not to follow the crowd, which is perhaps where a restaurant “is popular.” Very often, the popularity of a restaurant, not guarantee the quality and nothing, unfortunately.
Dear friends, try to pick more wisely, and also to learn to give to yourself, something really new, “The art of knowledge to eat.”
A warm greeting
Yesterday my guest, I was literally struck with a specific question; question that does not admit any insinuation. Dear friends, it made me very happy, because it gave me the opportunity to explain an answer who is really a chef.
The Chef, first of all, is a person, very knowledgeable regarding the cuisine. A person who is a true expert in the know recognize each type of product and talent, knowing combine harmoniously the different flavors.
But the thing that distinguishes Chef, which I think is important, having the ability to go to the market every morning, choose the freshness and quality, and above all simplicity, without much expectation of expensive products. And with the same ease, have the ability to create a dish that surprised the client in a positive way.
Dear friends, my message is: simplicity, freshness and quality are and will remain the winning combination for success.
A warm greeting
In this period, before the relocation of “La Tavernetta,” I’m looking around, and I see that all the restaurants, serves Italian cuisine and Mediterranean, they do all the same things, as if it were a standard. As if the Italian and Mediterranean cuisine, is only pizza and spaghetti and bruschetta. Dear guests, these standaed, of restaurants, is wrong, because this is an indication, the lack of knowledge and ignorance of restaurateurs in terms of breadth of Italian and Mediterranean cuisine. In fact, the Italian and Mediterranean cuisine, not just spaghetti and pizza and bruschetta, as 99% of Italian restaurants abroad want to make customers believe, but it’s much more as well as a culinary field very vast and complex. Dear guests, do you want my advice? Do not rely only on the reviews that you read on the site of tripAdvisor, since almost all of the time the book reviews are written by the same restaurants to procure customers, but otherwise inquire, Restaurant and especially on Chef working in the restaurants. Dear guests, try to do some real authentic culinary experiences, and not only fill the stomach, with spaghetti and pizza bruschetta not authentic and without any background story.
A warm greeting
Please be advised that the restaurant “La Tavernetta” and Chef Danilo tomorrow May 1, 2015, will not operate anymore at Kantary terrace, as the restaurant will move, at the area of Mae Rim. The restaurant will be operating, about half of the month of June 2015 and we will be glad to inform you with an email to host you again, with many different innovations. However we recommend you follow our web site, for various changes of address on google map.
Chef Danilo, thanked all the guests for your kind attention.
A warm welcome to all.
I have just returned from dinner at La Tavernetta and wanted to write about the delightful experience at this restaurant. I dined with my husband and our two friends who had introduced us to La Tavernetta . . .
The Chef's Table may be reserved for one sitting per day.
Our hours for dinner 7pm.
We are closed on Sundays.
We serve only guests who have reserved with us prior to arrival. To make a booking with us, kindly fill out the Reservations form available at the top of this page.