ANAKADE

At Anakade, I take on the dual role of chef and owner, shaping every detail from concept to execution. 

The restaurant is a deeply personal project that reflects my roots, experiences, and approach to modern Thai cuisine. I create ingredient-driven menus that celebrate simplicity, seasonality, and emotion—reinterpreting traditional Thai flavors through thoughtful techniques and honest storytelling. From sourcing local produce to leading the kitchen team, I’m involved in every part of the process to ensure that each dish delivers a sense of place and purpose. 

Anakade is more than a restaurant; it's my way of cooking from the heart and sharing it with others.