Phibool Saechoy

At the helm is Chef-Owner Phibool Saechoy, whose career spans some of Geelong and the Bellarine’s most respected kitchens.

Before opening Le Du Thai, Phibool served as Head Chef at Fishermen’s Pier, leading menu design, stock control and team development while delivering fine-dining seafood at scale.

His foundations were built across venues such as Jack Rabbit Vineyard, Truffleduck, The Sphinx Hotel, Holiday Inn & Suites, and within the operations of Jaithai Restaurant in Lara, where exposure to both the kitchen and the business side shaped his approach to running a restaurant from the stove to the balance sheet.

This blend of classical discipline, large-scale event experience, hotel standard compliance and hands-on business management informs the way Le Du Thai is run today, techniques respected, teams trained, costs controlled, and food presented with intention.