She does not have a degree in fashion, nor has she even taken a class in fashion merchandising, yet Alisa Trakulthong pulls off the daunting feat of being the managing director of three renowned brands. In charge of Pacifica Elements, a company that has brought Coach, Camper and Kenneth Cole to Thailand for the past five years, Alisa meets up at VIE Wine and Grill at VIE Hotel to share a meal with us.
As the first design-led hotel in Asia under MGallery by Accor, VIE radiates sleek sophistication. Its modern, dark wooden furniture and evocative lighting set an enigmatic vibe. Relaxing under the soft lighting and striking artworks, Alisa talks about her first job. “After graduating with a master’s degree in finance and economics from Boston University, I was a brand manager for Kipling. Later, Sirikarn Saktidej Bhanuband, the franchisee of Kipling, offered me a partnership, which I gladly accepted. After three years with Kipling, I decided to resign to raise a family,” she tells us. While travelling the world for a year, she fell in love with diving, and sojourned with her husband and friends to various places to explore the best reefs. The starters arrive and she enjoys zucchini and basil soup with parmesan cheese, noting that it is creamy and satisfying. Next is Caesar salad with a sous-vide slow cooked egg. “Delicious, and the dressing is not overly sweet, which is good,” she observes.
“When we had no luck in the baby department, opening a bakery shop was my next goal,” she continues. “A friend and I jetted off to New York for about two months to learn to bake. But unexpectedly, I was approached by Coach.” Ever since her years in the United States, Alisa was familiar with the brand and eagerly accepted the job. Following her success with Coach, two more brands – Camper and Kenneth Cole – came under her care. When selecting the brands she brings to Thailand, Alisa puts a high priority on those that are both affordable and luxurious.
Serving International cuisine, VIE Wine and Grill has executive chef Supat Chinsangthip supervising the kitchen. With over 18 years of experience working in many top kitchens, he uses a special method, sous-vide, to cook many of the dishes. Under pressure at a controlled temperature, ingredients lose very little of their natural juices and nutrients. Alisa opts for grilled snow fish for her main course, which comes with mushroom mashed potatoes, steamed vegetables and American lobster sauce. An alternative is grilled Australian Rangers Valley rib eye with red wine sauce and fries. Our side dishes are organic carrots, potato puree and greens with lemon olive oil. “I eat out a lot, usually with my husband and friends,” she says, “so we’re constantly in search of new, chic restaurants. Lately, I have been hunting for Thai restaurants to entertain overseas clients.”
Closing the meal, we enjoy crème brulee with vanilla ice cream, topped with assorted berries. The frosty confection goes well with the tangy fruit. Alisa says that staying in shape is a priority and daily exercise is part of her routine. “I do cross-training for 20 minutes every morning and also play tennis. That’s good because I do love desserts and still bake from time to time.”
