Meet Kritchakhun (AKA Chef Patrick): another Taste of Croix Valley Golden Ticket winner!

We've said it before, but it bears repeating: you never know exactly what's going to land in your inbox when you open up a recipe contest to the world. What we got this time was a ribeye that's traveled a lot further than Hudson, Wisconsin.

Meet Kritchakhun Bhanityanakorn - Executive Chef, culinary educator, and researcher specializing in Thai and Asian cuisine. His Thai-Style Croix Valley Signature Trio Ribeye does something we've genuinely never seen before: it uses all three of our BBQ and Wing Sauces - Garlic Buffalo, Apricot Chipotle, and Pineapple Habanero - in a single, harmonious plate. Garlic Buffalo butter for basting the steak, Apricot Chipotle reimagined into a Thai-style Jaew glaze, and Pineapple Habanero brightening a fresh pineapple-apricot relish, all served alongside a silky coconut sweet potato purée. Sweet, smoky, spicy, tangy, savory - every single note, on one plate.

And it earned him a Golden Ticket. Kritchakhun is officially one of our Golden Ticket winners heading to Indianapolis this October to compete live at the World Food Championships for a shot at the $100,000 grand prize. We are beyond honored that a chef of his caliber chose to build something this ambitious with our sauces.

Want to try building this one yourself? Fair warning, it's a bit of a project - but we've got the full recipe HERE.

Before he heads to Indy, we asked Kritchakhun about his path into cooking, what drew him to Croix Valley for this dish, and what this competition means to him as he steps onto an international stage for the first time. His answers are the kind that make you want to sit down, slow down, and actually read every word.

Q: When did you realize that cooking was something you were passionate about?

"My passion for cooking began when I was about five years old, helping my mother prepare family meals. What started as childhood curiosity soon became a lifelong passion. During every school break, I eagerly enrolled in cooking and baking courses because I was always excited to learn new techniques and improve my skills.

Following my dream, I pursued formal culinary education and began building my career in the food industry. As I gained experience, I realized that creating exceptional food requires not only culinary skills but also leadership, creativity, and business knowledge. That inspired me to continue my education while remaining fully dedicated to my culinary career.

Over the past 20 years, I have built a career that combines professional kitchens, restaurant management, culinary education, and research. Today, I specialize in Thai and Asian cuisine as an Executive Chef, culinary educator, and researcher. My work includes menu development, mentoring young chefs, and helping students understand not only how to cook, but also the culture, history, and philosophy behind every dish.

My work extends beyond the kitchen. Through education, research, and culinary tourism, I enjoy helping people discover Thailand through its food. I believe Thai cuisine is one of the world's greatest forms of cultural diplomacy. Every dish is an opportunity to share Thailand's history, hospitality, and identity with people from around the world.

To me, food is much more than nourishment — it is a universal language that brings people together and creates meaningful memories. Every dish I create represents not only myself, but also the rich heritage of Thailand and Asian cuisine."

Q: What's your favorite part of tackling a new recipe?

"The part I enjoy most is the creative challenge. Whether I am developing a restaurant menu, designing a competition dish, or teaching students, every new recipe is an opportunity to transform an idea into something meaningful.

I especially enjoy combining authentic Thai and Asian flavors with modern culinary techniques to create dishes that surprise people while still respecting their cultural roots. For me, every recipe tells a story.

The most rewarding moment is seeing people's reactions when they taste the finished dish. Watching them smile, enjoy the flavors, admire the presentation, and create happy memories through something I created is what inspires me every day.

Food has the power to bring people together regardless of language or culture, and that is the reason I continue to create, teach, and learn."

Q: How did you choose the specific Croix Valley products that were featured in your dish?

"As a chef specializing in Thai and Asian cuisine, I wanted to demonstrate how Croix Valley products could beautifully complement authentic Thai flavors while creating a unique fusion experience.

What impressed me most was the quality of the ingredients and the authenticity of the flavors. The fruit-based sauces provide natural sweetness and aroma, while the BBQ sauces deliver bold, balanced flavors that enhance rather than overpower the main ingredients.

As someone who has spent years teaching Thai cuisine, I wanted every product I selected to respect the authenticity of Thai flavors while introducing something fresh and exciting. For my competition dish, I carefully chose products that created harmony between sweet, smoky, spicy, and savory elements.

Great products inspire great creativity, and Croix Valley gave me the confidence to push my recipe further while staying true to my culinary roots. The result was a dish that celebrated both American barbecue traditions and the vibrant flavors of Thailand."

Q: What's one life lesson you've learned from cooking?

"Cooking has taught me that success is never achieved on the first attempt. Every great recipe is built through patience, practice, experimentation, and continuous improvement.

Life is exactly the same. Every mistake becomes a lesson, every challenge creates growth, and every setback becomes another opportunity to improve.

As both a chef and a university lecturer, I believe knowledge becomes more valuable when it is shared. One of my greatest achievements is seeing my students grow into successful culinary professionals. Their success is just as meaningful to me as creating an exceptional dish or winning a competition.

Success is never a destination — it is a lifelong journey of learning, improving, and helping others grow."

Q: Have you competed in Foodsport in the past? What part of the World Food Championships are you most excited about?

"I have competed in several prestigious culinary competitions throughout Thailand, including THAIFEX and other national-level events. The World Food Championships will be my first international Food Sport competition, making it one of the most meaningful milestones in my professional journey.

Competing at WFC has been a dream of mine because it brings together talented chefs from around the world. I am excited to exchange ideas, learn from fellow competitors, experience different culinary cultures, and challenge myself on one of the world's biggest culinary stages.

As a Thai chef, I feel a deep responsibility to represent my country's culinary heritage with authenticity, creativity, and respect. I hope to share the richness of Thai and Asian cuisine with an international audience through a creative fusion approach.

Winning a World Food Championships title would certainly be an incredible achievement. More importantly, I hope to inspire people through my food, connect cultures through cuisine, proudly represent Thailand, and show the world why Thai cuisine continues to inspire chefs across the globe."

Twenty years in professional kitchens, a lifetime spent teaching others, and now his first international Food Sport stage - with three of our sauces doing the heavy lifting in a dish that bridges two food cultures beautifully. That's exactly the kind of bold, respectful creativity we hoped this contest would bring out.

Congratulations, Kritchakhun - we can't wait to watch you represent Thailand in Indianapolis this October. Go show the world what happens when Thai tradition meets American barbecue.

Last thing - if you're a talented home cook, know that every year people just like you compete for $100,000 at the World Food Championships. It's the largest culinary competition in the world, so if you're interested in a new adventure, we'd love to see you there too!