Chef Bee
Piyarat Potha Arreeratnwas born in the small town of Ban Sankhohiang, locatedin the Chiang Rai province in Northern Thailand, bordering Laos and Myanmar.Born to farmers, he developed an appreciation for culinary early on from hismother who taught him everything from growing his own food, the differenttechniques of preserving and preparing food, as well as the vast array of flavorswithin the Northern Thai culture. Chef Bee spent his childhood summers athis grandparents’ home in the nearby village of Ban San Macade, where underhis entrepreneurial grandmother’s guidance he also learned the art of making“Jin Som” (marinated pork), “Kab Muu” (crispy pork rinds) and “Rang Nok”(sweet caramel shredded taro) – Thai street food that she traded and sold atthe local village market.
At the age of 18, prior to having earned his Chef title, Bee came to Americafrom Thailand to study at the University of Central Florida in Orlando. Afterhis study at UCF, Chef Bee decided to moved to Miami where he pursuedhis passion for cooking. Having no formal experience, he worked his wayup the ladder, getting his start in the restaurant industry as a dishwasher, abusboy, and a foodrunner at several Miami area restaurants before landinga sushi chef position at Nobu, the Miami outpost of famed Chef NobuyukiMatsuhisa inside the Shore Club. While training under the tutelage of someof the country’s finest chefs, it was here that he truly learned what it tookto run kitchen and maintain the highest standards.
Following Nobu, Bee went on to work under Chef Kevin Cory at Siam Riverbefore opening his own restaurant, Oishi Thai, in 2005 on Miami’s BiscayneBoulevard. Oishi which means “delicious,” quickly became a favorite ofdiners and critics alike including being named to the Miami New Times “Bestof Miami” list in its first year, CitySearch’s Best Miami Thai Food, garnering anumber one rating in Zagat Guide and three and a half stars from the South Florida Sun Sentinel.
