The Staff
In common with Mr. Vichai, almost every other staff member of the Alois Restaurant, including the Restaurant Manager, Mr. Veerapong Khamsri, his assistant, Mr. Paiboon Kaewpakdee, and Chef Luk Youcharoen, served their apprenticeship and most of their careers in what is widely recognised as being the Eastern Seaboard’s finest hotel, the Royal Cliff Beach Resort. The experience they gained was comparable to any available in the West as all senior management members were Swiss or of similar European nationality. The luxury, five-star Royal Cliff, winner of eight Travel Awards for the best resort in Asia, gave the Alois staff who worked there a thorough grounding in the hospitality industry, and extensive experience of the various cuisines catered for in its many Chaîne des Rôtisseurs-accredited restaurants, as well as helping to forge an enduring spirit of camaraderie among them.
As such, the team is not so much a company of fellow workers, as a family who know intimately each other’s strengths and preferences, enabling them to work together extremely harmoniously. Mr. Veerapong Khamsri worked for the Royal Cliff for 15 years and Pattaya’s premier fine-dining restaurant for many years before becoming the restaurant manager at Alois Restaurant when it opened. Chef Luk gained his extensive culinary experience working in the European kitchen at the Royal Cliff for 16 years, and also worked at Pattaya’s premier fine-dining restaurant before joining the Alois Restaurant. For the whole team, working in the exalted ambiance of the Royal Cliff inculcated in them an appreciation for all that is best in the sphere of fine-dining, from attention to aesthetic presentation, prompt and attentive service and consideration for the preferences of the guests. This experience has been brought over with them to the Alois Restaurant, so its clientele can expect to receive a similar standard of service to that common at the Royal Cliff; the clientele will also be able to savour a cuisine of similarly high standard, but at a fraction of the price.