Continuing with our profiles of Miami based chefs, this week we introduce you to Bee Arreeratn, aka “Chef Bee”, executive chef and co-owner of North Miami’s Oishi Thai.
14841 Biscayne Boulevard
North Miami, FL 33181
(305) 947-4338
Oishi Thai was one of the first restaurants I fell in love with in Miami, back in ’07-’08 when I used to come here on holiday prior to moving here. It continues to be one of my favorite local restaurants and is the best thai in my opinion. Chef Bee has worked up the ranks of Miami’s Asian restaurants since he arrived at aged 19 from his native Thailand. The bulk of his formal training was at Miami Beach’s Nobu, which explains why Oishi Thai is also one of the few exceptions that does two different Asian cuisines right (thai / japanese).
Chef Bee
Gj: Date and Place of Birth?
BA: October 23rd 1973, Phan, Chiangrai, Thailand
Gj: How and when did you decide you wanted to become a chef?
BA: Although cooking has always been in my DNA, my work experience at Shore Club’s Nobu was what made me realize that being a chef is what I was born to do.
Gj: Briefly describe your culinary training background
BA: I’m self-taught; my parents are farmers and I got the cooking basics learning from my mother. Cooking has been a part of me ever since I can remember, and when I came to Miami at age 19 to study english I worked at kitchens to support myself. Bangkok City & Thai Orchid in the Gables, Siam Bay, Sushi Siam both in Brickell and Lincoln Road, Sushi Duraku. All the way from dishwasher to bus boy to prep. But my true professional training was with Nobu in Miami . Nobu taught me and helped me set my cooking standards extremely high. Nobu has made me who I am today.
Gj: First job in a kitchen was…
BA: Dishwasher at Bangkok City on Bird Road.
Gj: Which florida produce are you the happiest with / less happy with?
BA: The happiest= Papaya; Less happy=Mango
Gj: Which produce would you like to work with currently unavailable?
BA: Fresh Green Peas (not frozen)
Gj: Is there a chef you look up to and why?
BA: Chef Thomas Buckley. Being the corporate chef of one of the most successful restaurants in the world like Nobu. Huge!! Chef Thomas has always been my role model ever since I first worked for him.
Gj: Dish you’re the most proud of?
BA: Tuna Demon Slayer; Seared tuna seasoned with pink salt from Australia and black pepper, thinly sliced and topped with chopped jalapeño and chopped shallot with a yuzu miso sauce.
Gj: Would you rather have 10 restaurants or 10 tv shows?
BA: 10 restaurants for sure. Cooking real food in real kitchens and for real customers. Thats all that matters to me even though with TV shows chefs have more fans and make more money.
Gj: If you had to compete in kitchen stadium which other Miami chef would you go against?
BA: Chef Kevin Cory from Naoe.
Gj: Worst thing that ever happened to you at work?
BA: Cutting myself
Gj: Which chef would you like to cook a dinner in collaboration with?
BA: Chef Thomas Buckley
Gj: Which celebrity dead or alive would you like to cook for?
BA: Nobu Matsuhisa
Gj: Technique or produce?
BA: Both
Gj: What change would you like to see happen in the Miami restaurant industry?
BA: I would love to see Miami grow into one of the leading cities in America known for Asian food
Gj: Yelp : friend or foe?
BA: Both
Gj: Any hobbies?
BA: Working out, Watching movies and listening to music.
Gj: If you could open a restaurant in any city around the world where would it be?
BA: Miami; no city beats it!
