Chef Pim’s Culinary Journey in Bangkok

Chef Pim Techamuanvivit shares her journey from homesick college student to Michelin-starred chef at nahm in Bangkok, emphasizing the importance of local, fresh ingredients and authentic flavors in her cuisine.

Exploring nahm's Culinary Innovations in Bangkok overview

Chef Pim Techamuanvivit shares her journey from homesick college student to Michelin-starred chef at nahm in Bangkok, emphasizing the importance of local, fresh ingredients and authentic flavors in her cuisine.

Important details from the source

  • nahm's Executive Chef shares the influences and inspirations behind the Michelin-starred kitchen.
  • Chef Pim Techamuanvivit is a Thai-born restaurateur and chef.
  • She’s self-taught, and the force behind three Michelin-starred restaurants — Kin Khao, in San Francisco, which she opened in 2014; nahm, at COMO Metropolitan Bangkok, where she’s been since 2018; and Nari, in San Francisco, which opened a year later.
  • I was born and raised in Bangkok, and still consider myself a Bangkok girl at heart.
  • My childhood home was very near the Central Business District, where nahm is located.
  • The whole city is intimately familiar to me — its rhythm, energy and flavours.
  • My work takes me all over the world, but when I get back to Bangkok after a period of travel, it’s an assault to the senses.
  • It’s a city that feeds your dreams with its technicolour of noise, sound and light, flaring at every hour of the day.
  • I split my time between Bangkok, New Zealand and the United States — an arrangement that began when I was a student.
  • I didn’t go to culinary school; I was headed for Silicon Valley.

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