Born and raised in Bangkok, Pim took a circuitous route through the world of food – from writing to jam making – before finding her way back home to the food she grew up with. Longing for Thai food of richer quality and variety in the U.S., Pim is now on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce. Kin Khao is her first restaurant project.
Kin Khao received its first Michelin star 18 months after opening (in 2014) and has maintained 1 star ever since. In 2018, Pim took over Nahm at the Como Metropolitan in Bangkok as the executive chef. Nahm also has a Michelin star. She has since opened her second successful San Francisco restaurant, Nari, at Hotel Kabuki in Japantown. Nari was awarded with its first Michelin star in 2023.
Pim enjoys running three restaurants and commuting between San Francisco, Bangkok, and Auckland (where she does not have a restaurant. . . yet.)
Adam Sproat, chef de cuisine
Hailing from the heart of Green Bay, Wisconsin, Adam’s journey through the culinary world has been nothing short of exciting. From humble beginnings as a dishwasher at Club Deluxe, he worked his way up the line (so to speak) cooking at various San Francisco staples, eventually landing a Line Cook position at Kin Khao in 2015. It was here that Adam discovered the richness of Thai cuisine, guided by the light of Kin Khao's mission and damn-good food.
A collector of oddities, Adam finds beauty in the unconventional: whether it's bones, bugs, freshwater fish, or shiny curiosities. His flair for creativity also finds an outlet in crafting pickles and hot sauces, a testament to his love for experimenting with flavors.
