Australia’s favourite steakhouse now right here in Patong.
Open time: Daily 12pm-12am
Resevation: 06 3060 0788www.squiresloftthailand.com
Squires Loft Steakhouse opened its first restaurant in Melbourne in 1995 and has since grown to 16 restaurants throughout Australia and now Thailand, in both Koh Samui and (this year) in Phuket.
Executive Chef of Squires Loft Steakhouse – Michael Kratz
Chef Michael brings over 35 years of knowledge and experience in the food and hospitality industry to the table. He brings a passion for classical French and modern western cuisine, as well as a profound love of Thai cooking. Michael’s real passion is quality produce and in particular “STEAK”. With his years of experience in purchasing and procurement, Michael is able to best source the finest of Australian beef and then cook the “perfect steak…every time”. He truly is a steak specialist.
We were lucky to secure Michael’s services at Squires Loft after he spent a short time as executive chef at Angsana Laguna. Michael had worked with the owner of Squires Loft back in Australia and couldn’t resist the challenge to start up a new restaurant from scratch right here in Phuket.
Describing his management style as “empowering and flexible”, Chef Michael cultivates a level of trust in his staff in the knowledge that they are capable of achieving their tasks. According to Chef Michael, this supportive and hands-off approach to the kitchen dynamic engages the people working for him and empowers them to work independently.
Born in Germany, Chef Michael moved to Australia in 1982, when he was just 17 years old, to embark on a career in the restaurant industry. He enjoyed working in the kitchen immensely and marked his development as a chef with every passing year. His work ethic, leadership style and approach to cooking earned him the respect of his peers and the admiration of his staff from very early on.
He previously worked as the food operations manager for Australian Leisure and Hospitality Group (ALH Group), where was in charge of 180 kitchen operations over four states in Australia. At ALH, he was involved in many acquisitions and the transformation of struggling food outlets into profitable and exciting food destinations.