Meet our Head Chef

Preechaya Phetprasert is the Head chef at the Coconut Kitchen.  Preechaya was born in Pak Chong, a frontier town of about 40,000 people on the edge of the beautifully mountainous and lush first National Park of Thailand – Khao Yai. The district is the gateway to the Northeast (Issan) region of Thailand from the central region and a hugely popular weekend retreat for Bangkokians eager to escape the stifling city for the natural, cool and refreshing untouched landscape which is dotted with waterfalls and natural forests.

She trained as a chef in Thailand and was taught many different recipes by her mother who was a cookery teacher in a town called Pak Chong, 2 hours north of Bangkok.

Preechaya then spent 4 years as a Chef de Partie in a top London gastro pub where the menu centred on European and Asian fusion cuisine.

She has been co-owner and head chef and The Coconut Kitchen since we opened the original Coconut Kitchen in a Catering trailer in Tyn Y Mur Campsite in Abersoch in May 2006

How it all began…

In 2004 Preechaya met Paul who was working as a market analyst in London, they both shared a love of food and a desire to set up their own restaurant. While they enjoyed the beginnings of their relationship in London conversation inevitably came back to food and So when Paul took Preechaya back home to meet his parents she fell in love with Abersoch the beautiful seaside town on the Llyn Peninsula in North Wales. So here, they decided to set up a Thai restaurant of their own but there was nowhere available for lease in this popular town so instead they decided to have a special 7 x 12 foot catering trailer built and pitched it in a field on Tyn y Mur campsite, right by the road. The idea being that they would cook restaurant quality food regardless of where they were cooking it!

While the trailer was a great success The Coconut Kitchen needed a home on a firmer footing and the following year vacant premises came available, by the harbor.  Whilst a lot of work was needed to turn it into the atmospheric restaurant they dreamed of it had a key component already installed – an open plan kitchen so their food, that was always the most important part of the operation continued to take the centre stage.