Chef Sunisa was born Surat Thani, southern provinces of Thailand and was a graduate in Business Computing from Bangkok University, Thailand. She began her culinary journey from being a part time waitress in a restaurant to be the commis chef.

1. What ignited the spark in you to become a chef?
Chef Orathai: Since young, I have developed both the passion in cooking and eating. And from there, it had shaped me to become a chef.

Chef Susila: I was a business computing student during my university days, and I wasn’t thinking about becoming a chef at all. Similarly like Chef Orathai, I enjoyed cooking as well. I guessed that, my opportunity for me to be here in Malaysia in a way made me a chef.

2. What were the biggest challenges when you were starting as a chef?
Chef Orathai: I would be very nervous and worried when there were big functions. I was afraid that I am incapable to handle
such burden as well as the pressure. Learning from that, I have to be alert and conduct planning when there are big functions approaching. Taking proactive steps are indeed crucial to prevent unwanted circumstances such as the delay in the food serving, food getting cold, and bad food presentation. Besides that, when I first started as a newbie in this line, I had to be brave to deal with customers’ never ending comments.

Chef Susila: To me, I felt that dealing with the difficult and hard to please customers were the toughest when I first started. But then, I have realised that their comments and criticisms were important for me to improve in my cooking skills.

3. What is the best part of being chef and also a master at your own flair?
Chef Orathai: Aha… cooking makes me happy! It makes me feel good as I am able to visualise that my dream to own a restaurant is getting nearer and nearer.

Chef Susila: It is also my ambition to own a restaurant one day. Being a chef is a part of my journey to realise my ambition. It’s fun and challenging!

4. Describe/outline your typical day?
Chef Orathai: At a normal typical day, both of us would have similar tasks. We have to do some planning on the kitchen operations, a bit of paperwork, checking the food items and monitoring the supplies.

Chef Susila: We spend most of our day in the kitchen, and making sure that everything is in order.

5. What have been some of your failures, and what have you learned from them?
Chef Orathai: Previously, I owned a restaurant in Hartamas. I had to hands on in costing, staffing, marketing, maintenance, purchasing, and cooking! However, I could not sustain the business due to my lacking of knowledge and experience in running a restaurant. Sad to say, I had to close it down. Learning from this painful experience, I strongly believed that in order to pursue something, we should equipped ourselves with the relevant knowledge and be brave.

Chef Susila: Communicating is one of my greatest problems. Being a Thai, I find it difficult to communicate with my other colleagues from India and Myanmar due to my weak proficiency in the English language. I hope that I can improve and have a better understanding in this language so that I will not face any communication barrier in the future. As you see, a good communication in the kitchen is important to prevent confusion and a bad reputation in the name of the food.

6. What three pieces of advice would you give to the BestFoodJunction.com readers who want to become chefs?
Chef Orathai: First, you will have to be tough when dealing with criticisms and comments. Second, you should have an
open mind to ideas. Third, study and practise on new recipes and cooking techniques for self –improvement.

Chef Susila: First, you should develop the love and passion for cooking from the bottom of your heart. Second, you should
provide support and care to your colleagues and your staffs. And finally, concentrate on the food and care for your customers.

7. Is there any pattern to be a successful chef?
Chef Orathai: Make sure that you have a strong knowledge base.

Chef Susila: And appreciate your customers!

8. Who has been your greatest inspiration?
Chef Orathai: I am thankful to my sifus for their guidance, support and equipped me with the knowledge to master cooking techniques.

Chef Susila: Customers are my greatest inspiration, and also my sifu. They have guided me to become a better chef through their comments and criticism.

As quoted by The Sun Magazine on March 17th 1996 as “the best pastry girl in town and a flaming pastry queen”- only discovered her culinary ambitions and love for art later in life which she picked up as a hobby. She honed her cooking skills through trial and error and spends at least five hours a day in the kitchen both supervising and cooking. After four and a half year stint as a pastry chef at the famous Bon Ton restaurant, her fiery leonine influences began to stir. Confident of her skills, she quit her pastry chef post in the famous restaurant and did catering for a while to the US Embassy before she stumbled onto a lot like the old suburb of Sydney in a quiet Petaling Jaya suburb that shadowed by wise, old matured trees. The birth of beautiful suchan® deli took place in mid-April 1995.

1. What ignited the spark in you to start a new business venture or to make significant changes in an existing business? How did the idea for your business come about?
A stagnant life has sparked in me to start a new business venture. I needed some changes to break the stagnancy and on top of that, my flare and innovativeness in pastry have motivated me to start on my own. Prior to that, I had developed and sharpened my skills at Bon Ton Restaurant for four and a half years.

2. What were the biggest challenges when you were starting as new entrepreneur?
During the starting point of being an entrepreneur, my biggest challenge was the need to multitask as well as being
an all rounded star. Coupled with sweat, blood and tears, that moment was the most difficult.

3. What is the best part of being an entrepreneur and also a master at your own flair?
The best part of being an entrepreneur is the fact that, I own a team of loyal true hearted staffs, and loyal clients. Apart from that, I am also glad that I could be a mentor to young and talented entrepreneurs especially the single mothers.

4. Describe your typical day?
My typical day starts at 5.00am every day. Being an early bird in the morning, I am able to use the time to browse the
internet for cooking resources and also to plan on recipes and other daily routines and fieldworks. And by 7 a.m., I will have
to send my kids to school. And the real thing begins, as I step into my outlets, overseeing the operations.

5. What have been some of your failures, and what have you learned from them?
I have encountered quite a number of failures throughout the years. To exemplify, a few of my outlets back in year 2001 have
been closed due to the economical setback (the outlets were in KLCC and in Subang Parade). Back then, I was struggling with
finance, the capital as well as the stalling economic condition around the globe. It was indeed a very difficult moment for me,
and yet, I moved on!

6. What three pieces of advice would you give the BestFoodJunction.com readers who want to become entrepreneurs?
For those out there who are interested and keen to become an entrepreneur like me, the three pieces of advises are;
firstly, you’ll have to develop patience, interest and passion in the industry. Secondly, you ought to have an openness
to listen to others, and thirdly, you should master the skill of easy to forgive in you.

7. Is there any pattern to be a successful entrepreneur?
I always believed in hard work in every aspect of life, and not neglecting the solid groundwork and the understanding of
the surrounding environment. I would also say that, one should be a wise risk taker and demonstrate willingness to learn at all times.

8. Who has been your greatest inspiration?
No one had really inspired me throughout my journey. I think that I have possessed a great deal of immunity to difficulties throughout my learning years and of course, in my life. My joy of fulfilling my social responsibility by helping the misfortunate families had continuously encouraged me to persist onto my life and work.