Prelude is the brainchild of restaurant owner Holly Chiu. After years of studying and working with acclaimed chefs and renowned institutions in New York, France, Finland and Norway, Holly is finally back in Thailand. Having earned her title of Certified Sommelier under The Court of Master Sommeliers, the wine list at Prelude is her way of expressing exciting wines of overlooked appellations and unexpected countries.
Tan Cong Wen
Having graduated top of his cohort at The Culinary Institute of America, Chef Cong was always the one to watch amongst his peers. With his return from Barcelona, Chef Cong wants to build Prelude’s menu around the support of local, sustainable farmers by offering a unique market cuisine that is based on seasonality and local terroir. He brings to the table ways of utilizing local ingredients in ways never thought up before.
Also an alumnus from The Culinary Institute of America, Calvin was a trained chef who begin experimenting with flavors in beverages many years back. His love of cocktails and talking to his guests kept him in the bar ever since. He now designs both the menu for the cocktails and bar food at the cocktail bar Pink Flamingo by Prelude, which is nicely hidden behind the dining room of Prelude.