BANGKOK, THAILAND – A Bangkok-based baker who saw his catering business collapse at the start of the pandemic rebuilt his career at sea before steering his company back to growth.
Building a career across ovens and oceans
The baker said he had lived most of his life by a simple rule: not putting all his eggs in one basket. He trained in two professions, as baker and pastry chef, and explained that this combination opened doors from cruise ships to hotels and into airline catering.
He later set up full bakery operations in international schools, trained staff and developed production processes. At the same time, his own company performed well, supplying six schools and seven Irish Pubs, with talks under way with supermarkets and plans for expansion.
An offer then came from a regional airline-catering company. He first worked four months as a consultant, followed by a two-year contract as Corporate Bakery & Pastry Chef, a role he described as exciting and successful until the experienced Thai catering manager retired.
According to his account, an Arab chef was appointed to succeed that manager, and he was supposed to train the newcomer, who would then become his superior. He decided that was the moment to pull the emergency brake and resigned in November, giving six months’ notice.
Pandemic collapse hits a growing business
At that point, the business had a stable customer base and a clear expansion plan. In early March 2020, he and his wife returned to Bangkok from a skiing holiday, full of energy, and saw fever checks at the airport amid rumours of a virus from China.
Within weeks, the impact became evident. On a Monday, the company still produced 30,000 meals; the next day production fell to 800.
Shortly afterwards, airline catering, schools and Irish Pubs all shut down. As he described it, all his baskets were suddenly empty at the same time.
Instead of waiting, he called a friend in Switzerland. The friend told him,
“On the ship we always need people like you.”
said his friend, a cruise industry contact.
He then completed vaccinations, health checks and quarantine before heading north to work for the TUI Group.
New start at sea with TUI and Princess Cruises
On assignment with TUI, he worked on three ships and twice stepped in as head pastry chef. He sailed the Mediterranean, Northern Europe and later the Caribbean, leading what he described as a motivated team and working with such enthusiasm that he felt 30 again.
Soon after returning to Bangkok, another opportunity awaited with Princess Cruises. Following several weeks with his family, he flew via Tokyo to Anchorage, calling the chance to see Alaska again a special moment.
On board, he led a 20-strong team producing bread, pastries, croissants, cakes and elaborate desserts for about 1,500 guests. He worked seven days a week, 13 hours a day, a schedule he characterised as exhausting but great.
According to his account, guest ratings for his department ranked among the best in the fleet on almost every voyage. The route took the ship, after two months in Alaska, from Los Angeles via Tahiti, Haiti and Bora Bora to Sydney.
One highlight for him was lunch with his aunt on Deck 14 with a view of the Sydney Opera House. After that, the ship sailed weekly to New Zealand, docking in a different port each time, before he flew from Auckland back to Bangkok, having circled half the globe in about 18 months.
Return to Thailand and a steady comeback
Back in Thailand, the bakery business slowly restarted. Temporary alcohol bans at times reduced orders from Irish Pubs, but he said conditions had improved markedly since 2022.
He reported three good years in a row and described the outlook for the company as bright. Looking back, he summed up his personal principle:
“I always get up one more time than I fall down.”
said the Bangkok-based baker.
He added that he always made sure he had more than one basket. For him, age was ultimately just a number, while passion remained a craft.