During the annual MICHELIN Guide Ceremony, one of the awards all service professionals look forward to is the distinctive MICHELIN Thailand Service Award, presented by the Tourism Authority of Thailand. The latest winner is Yupa “Ying” Sukkasem, the restaurant manager at Baan Tepa. Not only is she the first female recipient, but she is also a driving force behind the restaurant’s two other accolades: Two MICHELIN Stars and a MICHELIN Green Star.
A restaurant can create the most exquisite dish, but without professionals who understand and deliver excellent service, the dining experience will be left wanting. We talk with the first woman to earn the MICHELIN Thailand Service Award. Let’s see how she defines “Thai hospitality” and how it captures the hearts of guests from all over the world.
How did you feel when you heard your name announced as the winner of the Service Award? You’re also the first woman to earn it.
"I was very excited and happy. I never expected to win this. There are other restaurants providing the same level of service. Also, the Service Award is only given to one person each year, so I really didn’t expect it. But when my name was announced, I felt honoured and inspired. I felt happy, overwhelmed, and proud of myself. I never thought I would win any service-related awards. My ultimate dream was to be part of a restaurant recognised by The MICHELIN Guide, which I achieved. So, earning the Service Award was a surprise. There are no other awards comparable to it."How does the Service Award inspire service professionals and the industry?
"People in the service industry, especially in restaurants, know it’s not easy to earn any awards from The MICHELIN Guide. The award guarantees quality and service standards at both domestic and international levels. Winning the award helps grow our reputation. More people become interested in experiencing our service."When did your service career start? How has the journey been?
"My family has run a restaurant and noodle shop since I was young, so I grew up providing hospitality to people. I am talkative and friendly. After graduating, I decided to work in the service industry. I started in a hotel restaurant, which gave me the opportunity to converse with and serve guests from different countries, as well as learn about cultures and languages. Most importantly, I have made friends with people from all over the world. That makes me love the service industry and inspires me to do my best daily."What’s your favourite part about being in the service industry?
“I love meeting new people from different countries. I enjoy seeing guests leave with smiles on their faces. When they write reviews about our service or staff, we feel our efforts are appreciated. What makes me even happier is seeing them again.”What’s the heart of Baan Tepa’s service?
“At Baan Tepa, we emphasise Thai hospitality. It starts with the wai (greeting gesture), smiles, and friendliness. We want every guest to feel the warmth of Thai culture. At the same time, they must also feel our professionalism, including knowledge and attention to detail. Both are combined to meet every demand of our guests. Every staff member here showcases their personality, Thainess, and Baan Tepa’s standards in every step of the service.”
"The team at Baan Tepa shares the value of collaborative learning. The management and I hold both large and small classes to enhance our staff's skills. They learn about service, kitchen operations, and gardening. Together, they gain insights into every part of their careers as well as the ability to communicate with guests. The unique traits of Baan Tepa's service are friendliness and hospitality, which radiate warmth and attention to detail. This award belongs to every team member. We work together to create a memorable experience for our guests. Everyone plays a part in earning this award. We promise to provide the best possible service, and we will continue raising our standards."
In your own words, what is Thai hospitality?
"The unique characteristics that make up Thai hospitality are genuine smiles, attention to detail, friendliness, and the warmth and trust that every guest can feel. Our team at Baan Tepa follows a meticulous service protocol. It includes memorising a guest’s preferences, such as their favourite drink, the occasion, and even whether they are left- or right-handed. During each visit, every team member addresses the guest by name at least three times. This makes the experience feel intimate and personalised. We keep records of our guests: their favourite dishes, drinks, allergies, likes and dislikes, birthdates, and nicknames. These details make each visit warm and distinctive while meeting each guest’s needs completely. I believe Thai hospitality isn’t just about providing service. It’s about conveying meticulousness and creating memorable experiences for every guest."What’s the most memorable experience you’d like to share?
“The proudest moment would be when a first-time guest is utterly impressed and tells people about the memorable experience. Every time the guest revisits or recommends us to others, they come to talk with us as if reconnecting with friends. They even bring us souvenirs. Now, the guest has become a regular. We don’t just serve; we’ve developed a relationship.”
What do you want to say to people in the service industry?
“I know firsthand that service personnel are constantly under pressure. You have to handle the demands and emotions of guests, who come from different backgrounds and cultures. However, if you put yourself in their shoes, solutions will come more easily. You’ll be able to handle situations more effectively. The most important thing is to love your career. When we’re happy with our work, guests will feel that happiness, too.”What’s the most important thing when you’re dining out?
“I don’t expect fine-dining etiquette. I simply want to see personnel who are smiling, polite, and making customers feel special. I think the heart of Thai hospitality comes from taking good care of customers.”Illustration image: © MICHELIN Guide Thailand
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