By Leigh O’Connor.
A little white lie to his mother led Ben Pienprasop to Australia to study a Masters degree in Accounting – in fact, he was continuing to follow his dream to study professional cooking.
Growing up in Kanjanaburi, Thailand, Ben’s family worked in agriculture and after each harvest, his Grandmother would cook a feast for all the workers, which he helped her prepare.
"I have very fond memories of this time in my life and that is how I started cooking,” Ben tells AGFG.
He now finds himself overseeing the pans at KARLA in the heart of Perth’s CBD, a modern Asian restaurant suspended over Yagan Square, where he and wife Kya – who is also the Sous Chef – deliver fusion cuisine cooked over flames and coals.
"As a child, I would help my Grandmother and Mum with cooking for the family. I still remember every time you walked into the kitchen, there would be something smelling amazing and it was the heart of the family and all the action.
"Being a passionate Chef, I get to spend my time with my most trusted people, who have the same goal and want to deliver the best for our guests. That feeling of camaraderie is unlike anything else and you know you have each other’s backs.”
Working with The Lucas Group for seven years in various roles and different venues, Ben met three extraordinary mentors who have supported his growth and shaped him into the Chef he is today.
"From Chin Chin in Melbourne, Chef Fon Chaisub, taught me to be disciplined, respectful and mindful of what we were cooking and serving to our guests.
"Chef Sundoo Kim from Kong BBQ in Richmond taught me making a mistake is okay – no one is perfect and we will get through the day together. While Chef Nabila Kadri at Hawker Hall on Chapel Street, tave me the courage and experience to see the vision of myself who I wanted to be.”
Ben enjoys cooking with a strong Thai influence as well as wider Asian flavours – simple but bold and always balanced.
"I love the constant evolution of the hospitality industry and the ability to access the finest seasonal produce, connecting with local WA suppliers so my creativity can go wild.”
While Ben lists crocodile tail as his most eyebrow-raising menu item, it is his recipe for barramundi and prawn tsukune that he shares:
"This Thai-style dish is very close to my heart, showcasing fresh and tasty seafood cooked on the hibachi grill. It is served with lemongrass, yuzu kosho mayo, chilli oil and Ajard pickles.
"At KARLA, we always use the finest ingredients combined with fresh cooking to highlight the flavour of our protein while using wood-fire techniques to add complexity of flavour.”
It’s a chocolate bar and glass of red wine that this Chef reaches for when the urge to cook deserts him – along with playing a board game to wind down at the end of a busy service.
As for that little white lie, in case you are wondering…Ben did also graduate with a Diploma of Accounting!
