First things first, with a beautiful name like Duangporn Songvisava, where does the nickname Bo come from?
Bo: “Bo is actually a very common nickname in Thailand, and I happen to be one of them.”
Born and raised in?
Bo: “Bangkok, Thailand.”
What did your parents do?
Bo: “They were business owners — they ran a canning machinery business.”
Who inspired you to become a chef?
Bo: “My parents did.”
What was your first job in a kitchen?
Bo: “I was in charge of washing and picking herbs — and I absolutely loved it.”
Do you think it’s necessary for a chef to have an example or mentor?
Bo: “Yes, it’s necessary to have an inspiring mentor. I wouldn’t say you can’t succeed without one, but success is more sustainable if you do. My mentors are Amanda Gale and David Thompson.”
After spending time in London, was it an easy transition moving back to Thailand to open Bo.Lan with your partner Dylan?
Bo: “My biggest re-adjustment was understanding and accepting the work mentality in the Thai hospitality industry, especially around professionalism. The most shocking part was the quality of ingredients and having to sort out suppliers.”
What’s the best part of living and working in Bangkok?
Bo: “In Bangkok I can get almost any ingredient I want. There are so many different audiences for restaurants, and I love being close to my parents. Thai culture — especially around food — means everything to me.”
How do you source your products?
Bo: “We talk to producers, learn their craft, and understand their process. We visit their farms and build real relationships with them.”
If you hadn’t become a chef, what would you be doing?
Bo: “I would love to be a professional equestrian, or a full-time food activist.”
What part of your personality comes through most in your work?
Bo: “My hot temper and my self-centeredness.”
What’s it like working so closely with your partner Dylan every day? Does it affect home life?
Bo: “Our two lives merge into one, I guess. But it’s fun to work with Dylan.”
If your kids said they wanted to become chefs, what would your response be?
Bo: “I’d say: be what you’d like to be.”
What do you enjoy when you’re not cooking?
Bo: “Resting.”
Guilty food pleasure?
Bo: “Condensed milk with deep-fried dough.”
When people visit Thailand, what’s the one thing they should really try?
Bo: “Chili relish of any kind.”
And what should they avoid?
Bo: “Street food made with poor-quality produce and flavor enhancers like MSG or disodium.”
What has been your favorite dish you’ve ever made?
Bo: “Stir-fried pork with shrimp paste and Sator bean. It’s Moorish, really shows off the quality of the ingredients, and I don’t have to do much.”
Who would you still like to cook for?
Bo: “No one, I think. Those I like to cook for, I’ve already cooked for.”
What advice would you give a starting chef?
Bo: “Cook for the sake of food, flavo
