Tam Chudaree Debhakam
After graduating from The International Culinary Center in New York City, Tam worked for Dan Barber at Blue Hill at Stone Barns for two years. The restaurant is renowned for its sustainable food concept being located on farmland the menu showcases organic fresh produce.
With her background in farm-driven cuisine combined with her knowledge in nutrition, Chef Tam’s cooking focuses on organic, local Thai produce, with some traditional Thai flavours and a modern American flare.
Baan Tepa Philosophy.
Baan Tepa’s approach to resources, cooking and food is driven by authenticity. The team is explorative by nature and places importance on remaining deeply rooted in traditions whilst creating an environment that is both relaxed and refined for the guests. The ingredients are at the heart of their cuisine, the chefs take pride in sourcing locally, harvesting from the garden always being mindful of the food waste that is produced.
The team, led by Chef Tam Chudaree Debhakam, works, designs and cooks by the philosophy of sustainability. The ingredients, materials embedded in interior design, menu curation and the reviving of indigenous varieties of local vegetables and crops. The mission is to change perceptions about Thai food, introduce new ways of working with food and ultimately provide a fun, enriching experience for guests. Baan Tepa’s philosophy is to curate and create environmentally conscious, locally inspired menus and learn new things alongside local communities. This is the heart of the Tepa way.
The Chefs’ goal is to cultivate long-lasting relationships with the farmers, from those who raise free-range chickens, chemical-free with Thai herbs to varieties of rice grown in the Isaan province by farmers who are looking to revive old crops of rice for the next generation.
It’s important to develop and grow together with the producers who help to source and create the food served at Baan Tepa. Together, they achieve a shared mission; creating a more sustainable food future for Thailand, for more years to come.
The historic house itself is part of the Baan Tepa experience. Baan Tepa was built in the 1980s, owned by Chef Tam’s grandmother, Lady Suwaree Debhakam, a home that has been in the family for 3 generations. The compound has now been converted into an urban food space with three key sections; Tepa Kitchen, Tepa Garden and the house itself.
From the initial conception, the intention was to preserve classic elements of the historical home. The kitchen has been created to cater to events, and the grounds and garden re-imagined, but the compound is still very much reminiscent of what it used to be. Just the way the family remembers it.
Instagram: @tamchudaree @baantepabkk
Restaurant web site: https://baantepabkk.com/
Restaurant address: 561 Ramkhamhaeng Rd, Hua Mak, Bang Kapi District, Bangkok 10240, Thailand