Patchanon (Scott) Sanchon arrived in Toronto with a clear vision: to build something of his own in the global restaurant industry. Today, the Chef School alumnus and co-founder of Canada's first ChaTraMue tea franchise location is not only growing his business he's investing in the next generation through the ChaTraMue Scholarship.
For Scott, the journey began long before he stepped into a classroom in Canada.
"My journey with George Brown started after my graduation in Bangkok," he says. "I had a dream to open my own restaurant abroad. But the restaurant industry is so nuanced and really complex so I decided to start my journey with George Brown."
After completing a degree in business design, an internship at a leading beverage company in Thailand, and the launch of a marketing agency with friends, Scott realized that passion alone wouldn't be enough. To succeed in the competitive hospitality sector, he needed both technical knowledge and industry connections. That realization brought him halfway around the world and would reconnect him with family in Toronto.
Why George Brown?
Scott's decision to study at George Brown Polytechnic was intentional. He researched programs across Canada and quickly identified George Brown as a leader in hospitality education.
"I would say George Brown is the best school across Canada in hospitality that's why I chose it," he explains.
That decision paid off. Courses like Hospitality Cost Control and Restaurant Simulation became foundational to his success. Under the guidance of faculty such as Professor Tammy Vaillancourt and now-retired Professor Gary Hoyer, Scott developed the real-world skills needed to run a business from inventory management to working with POS (point of sale) and restaurant systems.
"What really makes restaurants successful is the cost control part of it," he says. "That's why I really enjoyed that course."
The program's hands-on approach also stood out. "Students get real experience with restaurant systems and operations," he adds. "It prepares you for what's actually happening in the industry."
Learning beyond the classroom
While the technical knowledge was critical, it was the people and the diversity at George Brown that had a lasting impact on Scott.
"I got a chance to meet a lot of friends from a lot of countries, which is nearly impossible where I came from," he says. "People have different ways of doing things whether it's food, drinks, or service and that really opens your mind."
These experiences didn't just enrich his learning; they shaped how he approaches business today.
"I love to see people happy when they walk into a restaurant," Scott reflects. "To see colleagues whether they're chefs, bartenders, or managers bring their passion to customers, that makes me really happy."
From student to entrepreneur
After graduating, Scott quickly put his education into action, applying the knowledge and skills he gained at George Brown to the real world. Building on his family's success with the Isaan Der restaurant group, he continued his journey in hospitality by co-founding ChaTraMue and introducing one of Thailand's most iconic tea brands to Canada.
At the same time, he continued to nurture the relationships he built as a student connections that began during his time working at The Chefs' House.
"I met people from the school, including senior leaders, and we stayed connected," he says. "We've been partnering with the school for several years now."
Over time, that ongoing connection evolved into something more meaningful: a commitment to giving back and supporting students as they navigate their own paths in the hospitality industry.
Giving back through the ChaTraMue Scholarship
Scott and his family's decision to establish the ChaMaTrue Scholarship comes from both gratitude and empathy.
"A lot of international students come to Canada but don't have strong connections," he says. "Having a support network certainly helped, but making the most of those opportunities still required a lot of hard work."
Through the scholarship, Scott and his team aim to help students build those connections and succeed in their studies and careers.
"As an alum, I want to see our community grow," he says. "We want to help our colleagues in the industry build something that makes an impact and brings something new to the market."
For Scott, giving back goes beyond financial contributions. It's about staying engaged and building a community.
The power of staying connected
Scott credits much of his continued success to the strong network he built at George Brown and to his commitment to maintaining those relationships. That network spans both personal and professional ties, from classmates now leading hotels and restaurants to alumni entrepreneurs across Toronto.
"Whenever I go into the hospitality industry in Canada, I see George Brown alumni," he says. "It's always great to connect."
Advice for future leaders in hospitality
For students looking to follow a similar path, Scott emphasizes the importance of clarity, hard work, and connection.
"Being able to speak up about your ideas and being confident that's very important," he says. "Hospitality is a tough industry."
He also encourages students to focus on their strengths.
"You have to find what you're good at and stand out," he says. "You need to know your niche that's why I wanted to open ChaTraMue."
And above all, he highlights the importance of relationships.
"Networking is a must," Scott says. "In George Brown, you have so many opportunities. You walk into a place and say you're from George Brown there will be somebody from George Brown."
Equally important is finding the right people to support your journey.
"If I didn't have my professors and mentors, I wouldn't have had such a thoughtful process of what I want to do," he says. "You need someone to guide you and support you."
Looking ahead
Scott's ambition continues to grow. While expanding his hospitality ventures, he is also pursuing a Master of International Business, with an eye toward scaling his work globally.
"I want to do hospitality at scale I want to go international," he says. "And I'm also interested in the technology side of restaurant operations helping the industry adapt and succeed."
Wherever his path leads, one thing is certain: his connection to George Brown and his commitment to giving back are what enable him to own his tomorrow and remain central to his exciting journey.
