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PREMIUM MEETS: TAMARA DEMEO

DEPUTY MANAGING DIRECTOR OF PREMIUM FOOD

What made you decide to become involved in the food and wine industry?

Well, it all started with a love affair with wine that's been going on for more than 20 years. The vineyards, the aromas, the stories behind the bottles; the progression to Premium Food felt like a natural extension of my involvement.

In your view, why should the discerning foodie shop at Premium Food and order their products online?

Shopping online at Premium Food is like sourcing through a gastronomic treasure hunt! We handpick novelty goods that are challenging to find in Thailand, trying to help elevate your cooking at home. We cater to a niche clientele who are avid home cooks and love to host, that’s why it’s so fun!

How do you stay informed about emerging trends in the culinary world?

I'm on a constant quest to stay in the loop really, usually it’s done through conversations with chefs & suppliers, my online sources, flicking through social media and spotting the trends.

Are there particular cuisines or culinary traditions that personally resonate with you? Does this influence the products you source for Premium Food?

Being an Italian in Bangkok, I can't help but have a soft spot for my Mediterranean roots. There is a close connection to ingredients originating from Europe but I'm open to exploring and learning about ingredients globally. Embracing a limitless approach to food helps to expand my palate and knowledge.

How do you envision the future of Premium Food, and are there any exciting developments or expansions on the horizon?

Oh, the future looks very exciting! It's all about organic growth to us. We will continue our current efforts to strive and improve each day together as a team and procure new products for our lovely customers delivered to their door!

Do you have a favorite wine region or varietal for wine that holds a special place in your heart? What ingredients would you select to go with this choice?

That’s like asking who’s your favorite child! Ok, ok, if I had to answer then… is the Rosso di Mazara shrimps (Gambrel Rosso). I like them in all ways, raw with only a dash of olive oil (Bormano from Taggiasca Olives, very delicate) grilled/bbq and cooked in sauces for pasta , where I use the heads to get the best sauce ever!

What advice would you give to aspiring individuals looking to enter the food and wine industry?

There is a lot of hard work to be done and very long hours, but there is a great sense of achievement at the end. Embrace the chaos, savor your success’, and let your passion lead you in the right direction. It’s all about the journey, that’s the exciting bit!

Lastly, if you had to sum up Premium Food's ethos in one sentence, what would it be?

At Premium Food, we're not just selling ingredients; we want to give our customers experiences. So, to boil it down into a few words – “Together We Can”
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