Meet Chef Chudaree “Tam” Debhakam, the World’s First Thai Female to Reach for Two MICHELIN Stars for Baan Tepa

"Driven by a mission of sustainability and precision, I see this restaurant as a place where Chef Chudaree “Tam” Debhakam channels a deeply personal tasting menu and tighter partnerships with local farmers into cuisine that champions Thai ingredients and producers. The menu has evolved to reflect more of her identity, informed by “Baan Tepa On Tour” trips that embed knowledge from farming communities; when you dine here, you might encounter a dish drawn from the Akha hilltribe or Northern Thai spices you wouldn’t find even in Chiang Mai. Her defining plate is the black squid ink “dong dang” noodles—rice noodles learned in Udon Thani and first pressed through a hacked 7‑Eleven plastic coffee cup—dressed in a squid ink sauce with sun‑dried squid and lemongrass that recalls seaside meals in Ko Samui or Phuket and a happy place. This focus and perseverance culminated in two MICHELIN Stars for the restaurant at the 2024 MICHELIN Guide Thailand Ceremony, alongside Debhakam’s Young Chef Award." - Craig Sauers