CHEF ANDY YANG

Chef Andy Yang, Founder and Executive Chef of Michelin star-rated Rhong-Tiam, Table 38 and PAD THAI fai ta lu, is a culinary icon who loves to share his passion and knows how to truly handle an authentic Thai kitchen with the complexity of this amazing food.  From his unique perspective, there are many interpretations and understandings to the cultural and culinary components of Thai cuisine. Capturing its true soul requires the gift of culinary artistry; a gift he possesses.

Chef Yang has integrated his natural talent, his scholastic experience, achieving a Master’s in Business Administration with the heart of his true education, his family upbringing. He compares the art of cooking similarly to painting or composing a musical master piece, you must interlace each note, color or ingredients; all working masterfully together like any journey it begins from his careful selection of local ingredients, all coming together through careful preparation and presentation to stimulate our five senses.

Growing up, Chef Yang realized that the integrity of Thai cooking had been compromised over time by economic and cultural influences over the years. In his creations, Chef Yang transports our palettes to an uncompromising experience.  He delicately balances the spicy, sweet, salty and tart elements of Thai food always remaining loyal to his traditions. Thai food is based on precious ancestral traditions symbolizing patience, detail, integrity, dignity, self-respect and honesty.

To maintain this legacy, every Chef de Cuisine working with and for Chef Andy Yang undergoes extensive training in Yang's kitchen in Thailand for years before being qualified as a trusted Chef de Cuisine who can realize Andy Yang’s vision through the medium of food and his venues.

His gift to us is that every dish is an adventure, deliberately taking us away and bringing us back for more.