Editor’s Note: This special feature focuses on foodservice professionals from various facets of the industry. Culinarians answer questions delving into their views of current foodservice developments and how culinary students can obtain positions within different foodservice segments. Introduce your students to a plethora of foodservice career options. Click here to view the previous profiles.

In what food service area do you work? 
My focus is on Thai cuisine, specifically Southern Thai dishes that celebrate the rich culinary heritage of my homeland, served family-style in my restaurant, Kalaya. 

Describe two current food service trends you are seeing right now.
I love seeing friends collaborate to offer new experiences for diners. This fall I collaborated with my good friends Jesse Ito of Royal Sushi and Izakaya and Shola Olunloyo of Studio Kitchen. It was fun for our different backgrounds to come together to create unique dining experiences.

I like seeing higher quality nonalcoholic options being served. Personally, I like Unified Ferments which has created a kombucha that offers a nonalcoholic, wine-like drinking experience from the production to the stunningly designed bottles. 

Please describe one surprising event in your professional life that made a valuable impact on your career today.
A pivotal and unexpected event in my professional journey was transitioning into the culinary world at the age of 50. Prior to this, I spent nearly two decades as a flight attendant for Thai Airways, which allowed me to travel extensively and experience diverse cuisines. However, it was the profound connection to the flavors of my homeland, Southern Thailand, that eventually drew me back to my roots. In 2019, I embraced this passion by opening Kalaya in Philadelphia, named in honor of my mother, who inspired my love for cooking. This venture enabled me to share the rich culinary traditions of my culture and brought me immense joy and fulfillment.

Reflecting on this journey, I advise aspiring culinary professionals to believe in themselves and persistently pursue their passions. It's never too late to change paths and follow what truly inspires you. Embracing your heritage and personal experiences can lead to unique and rewarding opportunities in the culinary world.

Briefly describe your position. 
As the chef and owner of Kalaya, I am the cook, host and janitor and everything in-between. I love working on recipe development with the culinary team and working the floor during service with the front-of-house team. Additionally, I’m the author of “Kalaya’s Southern Thai Kitchen” which focuses on Southern Thai recipes and cooking techniques.

Where do you see your food service area in five years?
The 2025 travel destination of the year is Thailand (as named by Travel + Leisure). I am sure that we will continue to feel the impact and influence of Thai cooking internationally for years to come. Especially with the increase of accessible high-quality ingredients like Kikkoman soy sauces and Massaman curry pastes. 

About Chutatip “Nok” Suntaranon
Chutatip “Nok” Suntaranon is a James Beard Foundation Award-winning chef, restaurateur and author of “Kalaya’s Southern Thai Kitchen,” debuting Nov. 5, 2024. A flight attendant from Trang, Thailand, Nok entered her second act at age 50 by opening Kalaya, one of the country’s highest-regarded Thai restaurants, named after Nok’s mother. Opened in April 2019 as a small BYOB in South Philadelphia, Kalaya was named one of Esquire's and Food & Wine’s Best New Restaurants and was a James Beard Foundation Award nominee for Best New Restaurant in 2020.