Chudaree ‘Tam’ Debhakam

Baan Tepa, Bangkok

The creative chef-owner who's an advocate for Thai produce and farm-driven cuisine

Chudaree ‘Tam’ Debhakam, chef-owner of Bangkok’s Baan Tepa, is renowned for showcasing local produce and biodiversity in innovative ways, pushing the boundaries of Thai cuisine on a global stage.

Chef Tam is a true trailblazer. From spotlighting rare produce and dining traditions to her expertise in farm-driven cuisine, she skilfully highlights the culinary culture of Thailand. At a very young age, she has made a remarkable impact on the global dining scene with Baan Tepa; an unparalleled experience that honours her roots, family and heritage. She inspires women in gastronomy to follow her lead.

A passionate advocate for sustainability and farm-to-table cooking, her approach blends responsibly sourced local produce with creative Thai flavours and modern techniques, all shaped by her deep knowledge of nutrition. She infuses her cuisine with these experiences, which goes beyond cooking to embrace waste management, composting, farming and supporting local growers.

Chef Tam trained at New York's International Culinary Center and worked under chef Dan Barber (winner of the Chefs' Choice Award as part of The World’s 50 Best Restaurants 2018) at Blue Hill at Stone Barns (No.28 in The World's 50 Best Restaurants 2019), gaining invaluable experience in ingredient-driven cuisine.

She has also served as Chef Ambassador for Thai Harvest SOS and UNEP’s sustainability campaigns, championing food waste reduction. Despite the challenges of sourcing rare and unknown ingredients, her unwavering belief in farm-to-table dining continues to drive her mission to create meaningful culinary experiences that celebrate Thailand’s food culture.

Opened in 2020, Baan Tepa offers an open-kitchen dining room, a chef’s table and an organic culinary garden in one. The seven-course tasting menu takes diners on a journey through Thailand with dishes like Dong Dang Noodles and Anatomy of a River Prawn.

Once the home of Chef Tam’s grandmother, the three-generation family estate has been transformed into an urban celebration of heritage cuisine, while the space retains its charm with original hardwood floors, lofty ceilings and walls crafted from the house's original materials.

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