As the Executive Chef at Amangiri, located in one of the world’s most dramatically secluded settings in the heart of the Utah desert, Chef Suttiphan “Sutti” Ngamtipakon is responsible for curating sustainable, seasonal menus for the resort and its sister property, luxury encampment, Camp Sarika.
Chef Sutti’s cuisine is best described as “Asian with a global accent,” derived from a cooking philosophy rooted in honesty, integrity, and respect for sourcing local ingredients. Born in Chiang Mai, Thailand amongst a blended family of Chinese immigrants and Thai natives, Sutti spent ample time in the kitchen as far back as he can remember. Learning alongside his grandparents, who owned their own food service business, cooking quickly became second nature growing up.
Now a seasoned hospitality professional with more than 12 years of experience at several luxury hotels and resorts around the world, Sutti was initially introduced to the world of fine dining through the restaurants he worked at while in music school, where he had the opportunity to learn and train extensively under numerous chefs who specialized in Japanese, Thai, Italian and French cuisine. That experience later led him to pursue a formal culinary education with Johnson & Wales University in Denver, Colo.
Since 2010, Sutti has held impressive tenures at the Six-Star Diamond Beaches Resort and Spa by Sandals in Turks and Caicos; The Nines Luxury Collection Hotel in Portland, Ore.; and most recently, as the executive sous chef at the Forbes Five-Star, AAA Four-Diamond Dorado Beach, a Ritz-Carlton Reserve in Puerto Rico, a role that led to recognition by the James Beard House.