Napol is the guru behind one of the Bangkok’s hottest tables, 80/20. The Canada-trained chef reinterprets local seasonal produce to create a forward-thinking, contemporary version of Thai cuisine. He has long seen to it that more than 80 percent of the ingredients used at 80/20, his modern Thai restaurant in Bangkok, are locally produced; since the restaurant relaunched earlier this year, he has raised that figure close to 100 percent.