Vine

Raywat Wongprachan was born in Udan Thanai in Thailand. He is the Executive Chef in Vine since we opened in 2001. Ray brought with him an extensive menu, and his signature dishes, such as Duck & Prawn Combo and Spicy Seabass are renowned along the east coast. Ray keeps his cooking consistent, authentic and balanced, and uses as much local produce as possible combined with the exotic, traditional ingredients from Thailand.

Chef Eddie works with Ray in the restaurant at the weekend and in the take away during the week. Ray's wife Chidapha cooks up a storm using Ray's recipes with Chef Sam in the take away.  

Ray's niece Supaporn works in both the restaurant and take away as second chef.