Prem’s main dining hall, run by Chef Dang, offers a wide variety of nutritious and delicious meals and snacks throughout each school day. Chef Dang moved to Chiang Mai to open a Thai restaurant and has been working as the Head Chef at Prem since the school opened in 2001. In 2006, he went to France to compete in a cooking competition in which he placed third.

Chef Dang’s philosophy and passion is to promote nutritious and healthy eating and he uses only high quality food sources. Fresh seasonal local produce is delivered to the kitchen every second day to ensure quality and freshness. Dairy, meats and seafood are also sourced locally.

International, Asian and vegetarian options are available daily along with an extensive salad bar. The kitchen keeps seasoning simple by flavouring the food with salt, pepper and Asian condiments for Asian food. The cafeteria does not use MSG, but does use aroma to flavour sauces.

Furthermore, we use highquality olive oil in salad dressings and in the preparation of Western dishes, while for cooking Asian dishes we use soybean oil, and never palm oil.

With Chef Dang’s leadership, the staff is strongly focused on hygiene and quality within the cafeteria. Every year the staff attends conferences in Phuket about the latest in food hygiene. In addition, companies, such as leading hotels in Thailand, are invited to Prem to further train the staff in food hygiene and quality control. Chef Dang receives specialised training in catering every year, to keep up to date with the latest in food preparation and hygiene.

Salad bar items
a variety of lunch main courses
a mixture of fresh fruit for dessert


Executive Chef Tummanoon is from Prachuabkirikrun. He trained at The Hotel and Tourism Training Institute, Bangsaen Chonburi  [Tourism Authority of Thailand]  with a focus on international cuisine.

He began his first chef role in 1988 at The Boathouse Inn & Restaurant in Phuket. In 1992 he was promoted to Executive Sous Chef. A year later he moved to the island of Samui to assume the Executive Chef position at The Allson Resort Samui Uforia at Samui Island.

He returned to the Boathouse in Phuket as Executive Chef in 1995 and ran a Thai cooking class. During this time  he traveled to Singapore, China, Hong-Kong, Malaysia, Indonesia, Germany, Austria and Italy to promote Thai and Asian cooking.
Between 1996-1998, he joined with a Swiss Chef Association to run monthly Thai cooking workshops in Switzerland.

In 1999, Chef Tummanoon received on the job wine and French cuisine training in France. He authored The Boathouse Cookbook. 

Chef Tummanoon moved to Chiang Mai in 2013 to work at Prem as consulting Chef with the management team.