History of The Steakhouse
Steakhouses began life as ‘chophouses’ in London during the 1690s. These establishments normally catered to men only throughout their early years. They always served hearty fare that featured individual cuts of meat as their biggest selling point. During the late nineteenth century, the Americans adopted the concept of the chophouse and renamed it the ‘steakhouse’. They saw it as a favourable step up from the traditional bars, taverns and inns that were prevalent in America at that time. The steakhouse concept, by design, attracted a somewhat more genteel crowd than the bars and taverns did and steakhouses began to evolve in two directions – casual and fine dining restaurants. The steakhouses that evolved into fine dining establishments, welcomed women and families. They became popular destinations as the country entered the industrial age and families had more disposable income to spend on dining out. Whether casual or fine dining, steakhouses have always made their reputations based on the quality of the meats they prepared and served. This tradition remains today. The SteakHouse Co. Bangkok embraces this tradition of maintaining the high standards of food preparation. Bangkok is known to be a city with a world-class reputation for producing fine food across a rainbow of culinary styles. We are proud to be part of the high-quality, fine dining reputation of a Steakhouse in Bangkok.
Our Steak Chefs
Krittin Kerdnaimongkol (“Chef Moo”) “Chef Moo” is a Thai chef from Chanthaburi, on the banks of the Chanthaburi River, Thailand. With over 20 years’ experience in the restaurant industry, Chef Moo began work as a trainee chef at the Delta Grand Pacific Hotel in Victoria, Canada before working for a US cruise-line company and in various kitchens across New York. Returning to Thailand, he took the position of Head Chef at KuDeTa (now Ce La Vi) in Bangkok, and also ran the kitchen at the Dusit Thani Hua Hin Resort.