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 Legacy
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. It 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.
Baan Tepa’s approach to resources, cooking and food is driven by authenticity. The team explores nature and Thai roots while creating an environment 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.
New perception of Thai food
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.