sawatdee,

Hi, I’m Ross — a private chef specializing in Thai and Laotian cuisine. Like many second generation kids, I grew up in my family’s restaurant, punching in takeout orders at age six and tagging along on the many supply runs. My cooking is inspired by the staff meals served between shifts, the meals served post alms-offering at the temple, the many festival vendors during the holidays, and of course, by my many travels.

My cuisine is defined as elevated nostalgia. I have several tried and true dishes that I am happy to share, and my recipe diary is overflowing with new ideas.

Today, I offer intimate supper clubs, collaborations, and private dinners in the Washington, DC Metro Area.

Recent Dishes

  • Yum Goong Haeng

    Black tiger prawns, garlic galangal oil, shaved lemongrass, pickled shimeji mushrooms, served with prawn chips.

  • Kabocha Duck Curry Puff

    Duck confit, roasted kabocha squash, caramelized shallots, Thai basil, served with lychee relish.

  • Hung Lay Pork Curry

    Pork ribs, tamarind, turmeric, ginger, pickled pearl onions, served with jasmine rice.

  • Nam Khao Arancini

    Cured pork, coconut cream, red curry paste, makrut lime leaf oil.

Contact me:

Instagram: @ahanlot