Born in the Spring of the early seventies in the North Eastern region of Isarn (a plateau at 650-1000 feet above sea level); the region is densely forested and wild; and shares borders with Laos and Cambodia.

The inhabitants are peace-loving, patient, sober, gullible, loyal, superstitious, simple and naïve; skillful with their bows, arrows and javelin whilst hunting or fishing.

Of the present population of Isarn, only 10 percent live in towns and more than three-quarters of the plateau is devoted to agriculture. But as luck would have it, agriculture is dependent on rainfall and the soil is notoriously poor. Survival on such tough grounds has manifested such qualities in every individual. This has been followed down through generations and with the noble parents being very hard working middle-class farmers, Chef Klae Somsuay has grew up to inherit such personal traits and has always been surrounded with fresh produce, sticky rice and pungent and clear broths, which is characteristic food habitat of the region.

Without any formal culinary degree but equipped with the knowledge and skill of a gifted mother and two sisters to aid him in the home kitchen, Chef Klae honed his expertise in traditional Thai cookery since an early age.

It was only at the age of 17 when he found himself in Bangkok to begin an independent life and a new journey that he was destined to – delighting mankind with his cuisine. The Food Capital opened his horizon for the much unseen and diverse Thai food as his cooking was introduced to long-grain rice and coconut milk and many more to create magic with. Then followed various kitchens of numerous restaurants and hotels to gain experience in, each time learning and creating.

1998 was the year of “India calling”, when he joined The Imperial in Delhi as the Thai master chef. After a considerate time of ten years in the hotel, he set out to Milan in Italy to have more international exposure and understand the diverse clientele.

Finally since 2011, Chef  Klae has been associated with the Oberoi hotels at The Oberoi Grand, Kolkata, where he amuses his guests with traditional Thai food and of course customized food with a twist every time on guest demand.