Born in Phatthalung, Southern Thailand, I began my adventures in cooking at a young age. My mother was the head cook of our village. She prepared meals from scratch for community ceremonies as I watched closely and helped her. I noticed something interesting even then: people are drawn to good food. It brings people together.

Thai food used to be real, healthy food, but now it’s changing with the increase of mass-produced industrial and processed foods. When the food industry changed, the air changed, the water changed, and our bodies changed. Looking past the dark side, my job is to support food work that is done organically, sustainably, and with good intentions. The goal is to adapt myself, my restaurants, the people that work with me, my family, my community, and the food that I share with others, to make changes that are fair for the farmer, for the air, for consumers and producers. Fair and clean food, fair and clean products, fair and clean air — better food for humans and the planet.

I’m always looking for organic ingredients, collaborating with organic farmers, and adapting to local ingredients wherever I cook. My philosophy is all about sharing the importance of food and cooking as a community. Especially when talking about Thai food and culture I aim to highlight and include indigenous foods & wisdom. If you understand this philosophy, you will like my food! :)

• Thai/International Chef based in Chiang Mai offering cooking, baking classes, and private chef for hire both locally and overseas.

• Food Activist, Organizer, and Event Planner for Slow Food in Chiang Mai.

• Available for restaurant consulting to create menus & train chefs.

• Author of her own cookbook, The Yao of Cooking, as well as the upcoming Bring Me Curry When I’m Gone.

About Yao