Pairuay Suksuwan swapped the lush, tropical surroundings of a private estate on the coast of Thailand for Shipley – and he has not looked back.

A talented chef, Pairuay trained in his native Thailand, working at the swanky Royal Cliff Beach Resort in a 64-acre paradise overlooking the turquoise waters of the Gulf of Siam.

Sited between Pattaya and Jomtien, the award-winning, five-star hotel gave Pairuay the chance to learn about the cuisine of many different countries.

“It was good experience for me,” he says. “Because we have guests from all over the world, I cooked many different dishes – European and Asian.”

As head chef he worked hard and made his family – wife Anongluk and children aged 15 and eleven – very proud.

“They were so pleased,” says the modest cook, who worked his way up from humble beginnings in hotel kitchens. “I started working as a steward in a four-star hotel, then the head chef picked me to help in the kitchen – I was very keen and learned more and more every day.”

His work took him to Singapore, where he worked in a Thai restaurant. It was here that his talents were noticed, and he found himself jetting out to England.

“The owner of a restaurant saw me in the kitchen and asked if I would work for her – I was very pleased.”

Now he wows diners with his culinary masterpieces at Thai Fever in Saltaire Road, Shipley.

“I love my job, and many customers come regularly,” he says. Pairuay, 41, is rustling up traditional Thai mains including curries, sea food, stir fries and noodle dishes.

The popular tom yum soup – one of the most famous dishes in Thai cuisine – is a particular favourite for diners, he says, and Pairuay himself is partial to it.

Characterised by its distinct hot and sour flavours, it is usually served with prawns, chicken or mixed seafood. “We offer all these choices,” says Pairuay, who is passionate about Thai food. “It is very different to English, Chinese and Indian food, not only in flavour but it is very light and very healthy.”

Pairuay has settled well since he arrived in England and is mastering the language. He is due to start a course at Shipley College to further improve his skills.

“I couldn’t speak English at all when I first came here – it was so hard. I have got better but want to learn it properly.”

He is able to indulge himself in his other love – football. “I used to support Italy but I’ve swapped to Manchester City,” he says. “I go to see them when I get chance and watch them on TV.”

He misses his family and would love them to come over. “They haven’t been able to so far, but I get back home once a year for a month’s holiday,” he adds.

The break doesn’t take him away from catering entirely – Anongluk runs a small restaurant in the couple’s home in Pattaya. “My wife does the cooking, so I do have a bit of a rest,” he says.