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About Chef Tipjutha

Born To Be Chef

Chef Tipjutha’s culinary roots start in her hometown of Bangkok, Thailand under the training of Executive Chef Norbert Kostner in the Mandarin Oriental Hotel over 28 Years ago after which she owned and operated her own establishment. With more than 20 successful years of operating her own business Chef Tipjutha left Thailand to experience “Thai around the world”. She was curious to see how Thai was seen, presented and prepared in other countries and in return further her knowledge of traditional dishes while teaching.

Chef Tipjutha’s travel took her to France, Germany, Belgium, Switzerland, Austria, and Italy where she learned the art of ice cream making, sausage preparation, preparing chocolate delicacies and bakery secrets which she incorporates in her daily love of culinary cuisine. The current culmination of her training and travels have won her top awards and has been showcased in many newspaper articles of the most recent being in the Seattle Dining Magazine in the “ Chef’s Kitchen” column.

Chef Tipjutha recently graduated from Renton Technical College with certificates in the Culinary and professional Baking programs attaining top student awards for academic grade point averages. Her many awards include: •First place for 2018 American Culinary Federation Competition •2 Bronze Medals for 2015 American Culinary Federation Competition •First place Bite of Renton 2015 Dessert Competition for Desserts & Breads •1 Silver, 1 Bronze Medal 2014 American Culinary Federation Competition •First place, Tasted of Seattle 2011, Seattle, WA •First place Super Bowl Soup 2007, Needham Business Association, Ma

Owner & Executive Chef

" Thai Food makes you smile"

" Every dish made with love. Fresh Ingredients is the most important. "

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