Chef profile: David Thompson, Long Chim

Chef David Thompson is forever jetting around keeping tabs on his international restaurants, including Sydney’s Long Chim.

Now based in Bangkok, David is as busy as ever with exciting new restaurant launches, but we managed to grab him for a quick chat about his surprise entrance to the culinary industry.

Why did you want to become a chef?

"Well, mum was the world's worst cook so there was no inspiration from home. My parents were actually horrified when I decided I wanted to be a chef - I was studying English Literature at the time.

"So, I got my first job at the age of 22 and became obsessed with food. I was a lousy cook when I first started and got sacked from my first two jobs here in Sydney - I was hopeless, I had no idea."

Favourite thing to cook?

"I love to cook curries and stir fries - I'm good with the wok."

What staple meal do you cook regularly at home?

"I never cook at home – I go out and wander around the streets of Bangkok, or whichever country I'm in. I like to eat food that's fresh and locally available while I'm travelling." 

Can you tell us about the worst cooking blunder you’ve ever had?

"Yes, I should have chosen a different cuisine to become obsessed with. Thai food is one of the most complex foods to master - I should have chosen Italian."

Visit Long Chim for more information. 

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