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This International Women’s Day 2025, we celebrate the incredible women chasing their culinary dreams—because let’s be real, it’s no easy feat. While the industry has made strides toward gender equality, professional kitchens remain a tough, male-dominated world.
Thailand stands out in Asia, with more female-led restaurants earning MICHELIN Stars than anywhere else in the region. But behind each success story is a journey paved with challenges. So, we’re passing the mic to nine powerhouse Thai chefs who’ve made their mark, sharing their visions for a more inclusive, empowering kitchen culture.
What changes do they want to see? How can the industry better support women in thriving in the heat of the kitchen? Let’s find out.
Chef Soontornyanakij at Potong, a culinary gem in the heart of Bangkok’s Chinatown. (© Anuwat Senivansa Na Ayudhya/MICHELIN Guide Thailand)
Pichaya 'Pam' Soontornyanakij
Chef-Owner, Potong, One MICHELIN Star, MICHELIN Guide Thailand 2025"It’s crucial to distinguish between inequality and inequity in our industry. Inequality refers to the unfair distribution of opportunities, while inequity means providing support—such as ergonomic tools or flexible schedules—to balance work and life. While this support matters, it never replaces the skills, passion and hard work needed to be a great chef."
The powerhouse behind Potong, a Thai-Chinese fine dining hotspot housed in her ancestral shophouse, Chef Soontornyanakij has earned a MICHELIN star—plus the 2023 Opening of the Year presented by UOB award, celebrating standout new restaurants. But she’s not stopping there. A key player in revitalising Song Wat through the Made in Songwat project, she’s also the force behind the Scholarship for Female Chefs (WFW), giving aspiring young women a chance to pursue their culinary dreams.
“Many women bring a natural sense of balance and multitasking to the kitchen, with an intuitive attention to detail that ensures every element on the plate is perfect. In the F&B industry, this sensitivity fosters communication, empathy, and teamwork—essential ingredients as much as any culinary technique. It's not about being “better” than anyone, but working differently together.”
Chef Pim Techamuanvivit in San Francisco. (© Adahlia Cole/ Nari)
Pim Techamuanvivit
Chef-Owner, Nahm, One MICHELIN Star, MICHELIN Guide Thailand 2025Kin Khao, One MICHELIN Star, MICHELIN Guide California 2024
Nari, One MICHELIN Star, MICHELIN Guide California 2024
"I don’t feel the need to compete with anyone. I don’t like framing things as a struggle. I prefer to think in terms of a challenge. I’ve been lucky in that I’ve only worked in my own kitchens and my own restaurants. So, my focus is on my own work, on my own cooking. And I challenge myself to get better every day."
Chef Techamuanvivit never set foot in a professional kitchen until she opened her first restaurant. After leaving her career as a researcher in Silicon Valley, she turned to food blogging with Chez Pim. Her passion for Thai cuisine led her to launch Kin Khao in 2014, which quickly earned a MICHELIN Star. When Chef David Thompson stepped down from his renowned Bangkok restaurant, Nahm, the female chef took the reins. Since 2018, she’s split her time between continents, steering the restaurant to retain its MICHELIN Star. Her San Francisco spot, Nari, also claimed a MICHELIN Star almost immediately after opening. With a relentless focus on quality and a deep respect for Thai culinary heritage, all three of her Thai restaurants continue to serve excellent Thai dishes til today. Having battled cancer herself, Chef Techamuanvivit is also a strong advocate for health and sustainability in the kitchen.
"I recognise that there are precious few other female chef-led kitchens in the world. So, I make it one of my focuses to make room for up-and-coming female chefs who come through my kitchens. Of course, we challenge each other, yes, but it’s not a competition. Our goal is to get better than we were the day before, not to beat others. Perhaps that’s a feminine trait in me."
Saki Hochino at Samlor, a Bib Gourmand restaurant. (© Akkapat Inthuprapa/ MICHELIN Guide Thailand)
Saki Hochino
Chef-Owner, NAWA, One MICHELIN Star, MICHELIN Guide Thailand 2025Samlor, Bib Gourmand, MICHELIN Guide Thailand 2025
"Being a chef is not for everyone. It’s long hours, no holidays, a lot of pressure, and more. As a mother and chef, I juggle even more, constantly thinking about work, even when I'm with my daughter. If you don’t love what you do, it’s easy to burn out. There are many amazing female chefs today. Instead of comparing ourselves to men, we should focus on individual strengths, work hard, and trust that hard work will pay off."
After studying Hospitality Management, Japanese chef Hochino pursued further training in Canada, determined to become a pastry chef. She opened a cupcake shop while working at a French restaurant before diving into Japanese sweets, or “Wagashi.” After moving to Thailand with her husband, Chef Napol ‘Joe’ Jantraget, they co-founded their first restaurant, 80/20, which earned a MICHELIN Star in 2020. Now, they’re making waves at their new ventures, Samlor, a 2025 Bib Gourmand establishment, and NAWA, which not only snagged its first MICHELIN Star but also earned the MICHELIN Opening of the Year Award at the 2024 MICHELIN Guide Thailand ceremony.
"This industry has a strong masculine culture and is male-dominated, but women bring a different perspective and touch. We see and care about things differently. I prefer having both female and male chefs and staff in my team. They work better with a balance of both genders, respecting each other as long as the job gets done."
Chef Kamnag at Saneh Jaan, a MICHELIN-Starred Thai restaurant in the heart of Bangkok. (© Anuwat Senivansa Na Ayudhya/MICHELIN Guide Thailand)
Chef Pilaipon 'Toy' Kamnag
Saneh Jaan, One MICHELIN Star, MICHELIN Guide Thailand 2025"I was born into a simple family in the rural side, where girls were taught to love cooking as a life skill. This upbringing was the beginning of my journey to becoming a chef. I enjoy observing and paying attention to every detail in the cooking process, ensuring that those who taste my food appreciate the care and delicious taste. However, it hasn't been easy for women like me to navigate through the pressures and criticisms in a kitchen where men dominate. However, my love for cooking has helped me overcome these downsides and made me proud to be a chef at last."
Though hailing from Chiang Mai, Chef Kamnag isn’t confined to Northern Thai cuisine. Known for her elegant palace-style Thai dishes, she combines a deep love for tradition with a touch of humility. At Saneh Jaan, her menu delivers authentic Thai flavours, often unfamiliar to many, while incorporating French techniques for a modern twist. With a focus on quality, she continues to delight both locals and international visitors in Bangkok, offering a true taste of Thailand.
Chef Garima Arora, the first female Indian chef to run a Two MICHELIN Star restaurant. (© Anuwat Senivansa Na Ayudhya/MICHELIN Guide Thailand)
Garima Arora
Chef-Owner, Gaa, Two MICHELIN Stars, MICHELIN Guide Thailand 2025"F&B has always been a diverse and open industry for aspiring professionals, regardless of gender. There has never been a conspiracy to keep women out. However, the gender balance has remained unequal in the chef profession, and that’s because it’s a physically demanding job. For us, women can’t have it all. I’m a mother and businesswoman. You always give up one part of your life to be physically present in another. When I’m at work, I feel that I’m sacrificing my role as a mother. When I’m with my children, I think about everything that needs to be done at Gaa. There are so many things that run through your mind when you’re not in your restaurant. This is the life I've chosen and I do not ever regret it. While it may be challenging, I have managed to get through it because of my incredible support system. A team, who has been with me for a long time, and an understanding family have all played a vital role in my life."
Chef Garima Arora made history as the first Indian female chef to win Two MICHELIN Stars, a remarkable achievement announced in the 2024 MICHELIN Guide Thailand. Calling her the most successful Indian female chef in the world right now wouldn't be far from the truth. Having earned her first star at just 32 in 2018, Garima also bagged the MICHELIN Guide Young Chef Award in 2022. Beyond her culinary accolades, she is a key figure in Food Forward India, a project dedicated to preserving and advancing India's food history. Not only has she been a celebrity judge on MasterChef India, but this powerhouse of talent has recently added a new role to her repertoire: motherhood of two beautiful children.
Banyen Ruangsantheia, from housemaid to head chef at a MICHELIN-starred restaurant in Nonthaburi. (© MICHELIN Guide Thailand)
Banyen Ruangsantheia
Chef, Suan Thip, One MICHELIN Star, MICHELIN Guide Thailand 2025“My childhood was very difficult. The journey to where I am today has not been strewn with roses. I only finished school up to grade 4, I can hardly write, and I don't have much knowledge at all. But I have a passion for food. I want customers to enjoy delicious food. Just having the know-how is not enough for a cook. You must truly love it."
From humble beginnings in Nakhon Ratchasima, carrying yams for 10 baht a day, 13-year-old Banyen Ruangsantheia moved to Bangkok to work as a housemaid. Over time, she developed her culinary skills under her employers’ guidance. In 1985, she joined Suan Thip Restaurant, a former textile business turned eatery by the Kittikachorn family. Starting as a table clearer, she quickly moved into the kitchen. When the head chef retired, she took over, using traditional recipes to craft simple, delicious Thai dishes. Suan Thip has held a MICHELIN Star since 2019, a testament to Ruangsantheia’s passion and perseverance.
Chef Debhakam at Baan Tepa, her grandparents' home in eastern Bangkok. (© Anuwat Senivansa Na Ayudhya / MICHELIN Guide Thailand)
Chudaree 'Tam' Debhakam
Chef-Owner, Baan Tepa, Two MICHELIN Stars & MICHELIN Green Star, MICHELIN Guide Thailand 2025“The chef’s life isn’t for everyone. You have to be sure this is what you want to do. I ditched my university path to work in a kitchen because I needed to be sure I wanted to be a chef. I believe [every aspiring chef] needs to be in the kitchen, too. Go and get beat up. You have to be able to feel the pressure of a professional kitchen, withstand it, get over it fast, and grow from it.”
At just 27, Chef Debhakam has already made a name for herself with her culinary talent, winning the first season of Top Chef Thailand. After opening her family-run restaurant, Baan Tepa, she claimed her first MICHELIN Star in the 2023 Thailand Guide. In 2024, she bagged the MICHELIN Young Chef Award and made history as the first Thai woman to earn two MICHELIN Stars. Fast forward to 2025, her restaurant has been awarded the highly anticipated MICHELIN Green Star for her restaurant’s eco-friendly practices. Now in her 30s, she’s still one of the rising stars in Thailand, with the country watching every move she makes.
Supinya Jansuta, also known as Jay Fai, is the street food star of Thailand. (© Shutterstock)
Supinya 'Jay Fai' Junsuta
Chef-Owner, Jay Fai, One MICHELIN Star, MICHELIN Guide Thailand 2025“Trust no one but yourself. If I could, I’d work every day. This next generation of chefs is talented. I see a bright future in them. They will accomplish so much more, because we will always need to be making food — good food.”
Thailand’s street food queen, Jay Fai, is an iconic figure—still energetic, cooking up a storm in water goggles over a hot stove. From a Grade 4 education and working in a tailor shop to owning a MICHELIN Star restaurant in Bangkok, she defied the odds. Since earning the star in 2018, she has collaborated with renowned chefs, Netflix, national airlines, and top brands, while promoting Thailand’s food tourism. Now in her 80s, she continues to cook while inspiring the next generation of chefs who follow her steps.
Chef Goh, the youngest female Malaysian chef to run a MICHELIN Star restaurant. (© Mia)
Michelle Goh
Chef-Owner, Mia, One MICHELIN Star, MICHELIN Guide Thailand 2025"Growing up in Malaysia, not only as a female but in a traditional Chinese Malaysian family, I was taught to be submissive, keep my opinions to myself, and not speak loudly to avoid seeming 'opinionated'. That said, I was fortunate to have bold, progressive female role models who encouraged me to follow my passion. Leaving Malaysia at 18 and working while in culinary school shaped my drive to fight for the future I wanted. Being the smallest didn’t help, but I believed the kitchen was as fair as the gym: the more effort you put in, the more you get out. I’ve always been the hardest worker in the room, which allowed me to advance further than my peers, regardless of gender."
Goh, a talented pastry chef, hails from Kuching, a small city on the island of Borneo, Malaysia. Driven by her passion, she left her hometown to study at Le Cordon Bleu in Sydney. After gaining experience in Australia, she moved to Singapore to join Pollen. By 23, she had relocated once again—this time to Bangkok—to become the pastry chef at Sühring, which later earned two MICHELIN stars. Together with her partner, Chef Pongcharn ‘Top’ Russell, she co-founded Mia, where their hard work paid off with a spot in the MICHELIN Guide Thailand 2024 and the restaurant’s first MICHELIN Star.
“My husband might disagree with some of this (though that doesn't mean it's not true!). I believe women are naturally more organised. We tend to handle stress differently, which can be both a blessing and a curse. We also show more compassion when training staff or dealing with difficult situations, often using emotional empathy as a solution. Women owe it to each other to show that nothing is impossible. I wish to be a role model, not only for just women, but for young females in my home country that things are worth fighting for.”
READ FURTHER: Love At First Bite: Pastry Chef Michelle Goh Swears by the Magnificence of Eggs
Illustration image: © MICHELIN Guide Thailand, Adahlia Cole/ Nari
Illustration image: © MICHELIN Guide Thailand, Adahlia Cole/ Nari
