Runghthip ‘Tippy’ Pureprasert built her culinary foundation on classical technique, formal education and years in international hotel kitchens. In this Crumb Wire profile, the Head Chef at New Town Thai shares how discipline, competition experience and a curiosity for fusion continue to shape her approach to modern Thai cooking.
What first sparked your love for food, and how did you get your start in the industry?
My passion for food began with French cuisine. The precision, discipline and techniques of classical gastronomy fascinated me from the outset. I started my career as a trainee at Hotel Le Méridien Surawong in Bangkok, where I developed a deep appreciation for cooking as both a craft and an art form. That environment shaped my foundation and confirmed that this was the path I wanted to pursue.
What’s been your journey so far – from your first job to where you are now?
I began cooking professionally in 2003, alongside vocational studies in food and nutrition, followed by a bachelor’s degree in food science. Education has always been central to my approach – mastering the fundamentals is what allows a chef to perform consistently in high-pressure kitchens.
My career has taken me through international hotel kitchens and into leadership roles across Australia. Each stage strengthened my resilience, discipline and creative thinking. Today, at New Town Thai, those experiences guide my work as I oversee multiple outlets, mentor emerging chefs, and ensure our culinary direction reflects the expectations of a destination dining venue.
What have been some of your greatest achievements and challenges along the way?
One of my proudest achievements was winning a gold medal in a food competition, which opened doors to international competitions in Malaysia (Penang) and Greece (Thessaloniki). Those experiences broadened my perspective and sharpened my competitive edge.
The ongoing challenge is balancing innovation with consistency, particularly at New Town Thai, where guests return for signature favourites such as our Wagyu Beef Skewers and light, crispy exotic bites. Preserving authenticity while meeting modern expectations keeps me constantly evolving as a chef.
Outside your venues, what are your current favourite food joints?
Lately, I’ve been exploring fine-dining restaurants focused on modern Western cuisine. I’m also drawn to fusion dining, where Asian flavours meet Western techniques. Seeing how these styles intersect and evolve is always inspiring.
Which chefs and cuisines inspire you most – past or present?
One of my biggest inspirations is Chef X Attapol Naito Thangthong. He was the first person to encourage me to begin my journey in Australia, and his guidance has had a lasting impact on my career. He taught me to see food the way people see fashion – constantly evolving. If you stay curious and aware of trends, new ideas naturally follow.
That mindset encouraged me to develop my own style, combining the techniques I admire with flavours I love. It’s reflected in dishes like our aromatic Pad Thai, richly caramelised Pad See Ew, and premium Wagyu Beef Skewers – each representing a balance of tradition and modernity.
How do you think Australia’s food culture has evolved in recent years?
In my view, Australia’s food culture has become a global hub, reflecting its multicultural society. With people from all over the world calling Australia home, the food scene has flourished, offering a rich variety of flavours and styles. This diversity has led to exciting innovations, where chefs blend traditional techniques from different cultures and create something unique. It’s a dynamic and ever-evolving food landscape, which keeps pushing the boundaries of what we know and love about food.
Any exciting food trends you’ve tried at home – or sneaked onto the menu?
Recently, I’ve been experimenting with sourdough at home. It’s been quite a challenge, especially since I’m starting from scratch with a natural yeast starter. I don’t have much experience with pâtisserie, so it’s been a learning process, but I’m enjoying the challenge. It’s something I’m keen to master.
As for the menu, I’ve been brainstorming ideas for a new fusion dish, combining different flavours and techniques in a way that hasn’t been done before. It’s always exciting to push the boundaries and explore new ideas.
And finally, what do you love doing when you’re not in the kitchen/at the venue?
When I’m not in the kitchen, I enjoy staying active with some home workouts. I also love spending time with my cat, which is a nice way to unwind. Occasionally, I take a drive out to the woods to escape the hustle and bustle of the city. It’s the perfect way to clear my head and reconnect with nature.
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