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Dylan

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Bio

I’m a half-Thai, half-American chef living in Bangkok. I began cooking Thai food with my Dad and his sisters as a kid, but it was around ten years ago that I began to study it and understand it, making it an integral part of my life. Now, I teach private cooking classes and workshops out of my home, called HAAWM, to both tourists and locals alike, for all skill levels.

What was your inspiration to get into cooking, food and teaching how to cook?

In 2016, I started a pop-up restaurant in my hometown of Orlando, Florida, called Bangrak Thai Street Kitchen, focused on serving Thai dishes that I felt were misrepresented or unknown in the US. The business allowed me to travel back and forth to Thailand frequently, until this past year, when I decided to close up and move to Bangkok to immerse myself in the culinary culture and continue my Thai food education.

What excites you the most about your work?

Sharing my knowledge of Thai cuisine with others, while also learning more about it myself – through recipes, stories, and eating.

How do you select the menu for you classes?

The menu will be curated by me beforehand and will showcase different regional dishes of Thailand as well as introduce guests to new dishes they haven’t tried before. We will not be cooking “basic” Thai dishes like Phad Thai, spring rolls (which aren’t even Thai), and traffic light colored curries.

Additional information

Throughout the day, I’ll provide insight into the history of the dishes we’re cooking and maybe some related stories as well. The day will end with a full Thai meal in my dining room (including drinks - this is Thailand) where guests will feel like they’re dining in a friend’s home - because, they are.