He’s the man behind Bangkok’s Le Du and Baan— all of which are lauded restaurants. He dared put ants on the dining table not because it’s a newfangled foraging trend, but because it’s one of Thailand’s most cherished culinary traditions. Banker-turned-chef Thitid “Ton” Tassanakajohn, is clearly a man on the move. His focus on Thailand’s hyper-seasonal ingredients combined with modern cooking techniques gained from working at star-studded restaurants in New York City has named him one of Thailand’s — if not Asia’s — culinary rockstars.