Chef Nok Chutatip Suntaranon’s culinary journey began in her childhood, growing up in Trang, southern Thailand. She recalls, “I grew up helping my mom making curry paste to sell in her little shop in the market.” Little did she know that her authentic southern Thai cuisine would later make a splash in Philadelphia when she opened Kalaya four years ago.
Despite its bold flavors and spiciness, Kalaya has flourished, expanding from a 35-seat establishment to a spacious, sunlit venue that accommodates up to 300 guests. Suntaranon has also been nominated for the prestigious James Beard Foundation award three times. She believes that the key to her success is staying true to her culinary roots: “Once we present it with authenticity — just like being true to yourself and the flavors, I think people would feel the honesty about it.”
Immigrants have always been central to restaurant kitchens, but now they are gaining recognition at the top tier of the industry. The upcoming James Beard Foundation awards in Chicago feature around 75 finalists competing for chef and baker awards, with more than half being immigrants or children of immigrants.
The awards themselves have evolved to address diversity concerns, reflecting a wider shift in chefs’ culinary choices and diners’ preferences. One example of Suntaranon’s innovative dishes is her bird-shaped dumplings with a flavorful filling made from steamed cod, palm sugar, garlic, shallot, radish, and cilantro.
Even Suntaranon’s mother was amazed at how American diners embraced her daughter’s cooking. “‘Can farang eat spicy?’ And I said, ‘you will be surprised!'”
In response to criticisms over diversity, the James Beard Foundation has reevaluated the purpose of its awards. Dawn Padmore, Vice President of Awards at the foundation, explains that the focus is now on rewarding excellence in various forms. The awards have incorporated an emphasis on racial and gender equity as well as sustainability. Additionally, the voting process has been adjusted to include a more diverse range of voices.
Padmore also attributes the success of immigrant chefs to the growing appetite for diverse cuisine among consumers. Younger chefs, in particular, are more inclined to express their culture and background directly through their culinary creations.
One such chef is Serigne Mbaye, a 29-year-old finalist for Best Emerging Chef at his restaurant Dakar NOLA in New Orleans. Born in Harlem but raised in Senegal, Mbaye has honed his skills in multiple fine dining kitchens before opening his own restaurant, which explores the culinary connections between West Africa and the southern U.S.
He is pleased to see increased recognition for immigrant chefs, especially those from Africa, stating, “People cannot deny our existence, you know? It’s great that it’s happening now. But I think that it should have been happening for years.”
Chef Nok Chutatip Suntaranon’s culinary journey began in her childhood, growing up in Trang, southern Thailand. She recalls, “I grew up helping my mom making curry paste to sell in her little shop in the market.” Little did she know that her authentic southern Thai cuisine would later make a splash in Philadelphia when she opened Kalaya four years ago.
Despite its bold flavors and spiciness, Kalaya has flourished, expanding from a 35-seat establishment to a spacious, sunlit venue that accommodates up to 300 guests. Suntaranon has also been nominated for the prestigious James Beard Foundation award three times. She believes that the key to her success is staying true to her culinary roots: “Once we present it with authenticity — just like being true to yourself and the flavors, I think people would feel the honesty about it.”
Immigrants have always been central to restaurant kitchens, but now they are gaining recognition at the top tier of the industry. The upcoming James Beard Foundation awards in Chicago feature around 75 finalists competing for chef and baker awards, with more than half being immigrants or children of immigrants.
The awards themselves have evolved to address diversity concerns, reflecting a wider shift in chefs’ culinary choices and diners’ preferences. One example of Suntaranon’s innovative dishes is her bird-shaped dumplings with a flavorful filling made from steamed cod, palm sugar, garlic, shallot, radish, and cilantro.
Even Suntaranon’s mother was amazed at how American diners embraced her daughter’s cooking. “‘Can farang eat spicy?’ And I said, ‘you will be surprised!'”
In response to criticisms over diversity, the James Beard Foundation has reevaluated the purpose of its awards. Dawn Padmore, Vice President of Awards at the foundation, explains that the focus is now on rewarding excellence in various forms. The awards have incorporated an emphasis on racial and gender equity as well as sustainability. Additionally, the voting process has been adjusted to include a more diverse range of voices.
Padmore also attributes the success of immigrant chefs to the growing appetite for diverse cuisine among consumers. Younger chefs, in particular, are more inclined to express their culture and background directly through their culinary creations.
One such chef is Serigne Mbaye, a 29-year-old finalist for Best Emerging Chef at his restaurant Dakar NOLA in New Orleans. Born in Harlem but raised in Senegal, Mbaye has honed his skills in multiple fine dining kitchens before opening his own restaurant, which explores the culinary connections between West Africa and the southern U.S. He is pleased to see increased recognition for immigrant chefs, especially those from Africa, stating, “People cannot deny our existence, you know? It’s great that it’s happening now. But I think that it should have been happening for years.”
