Chudaree ‘Tam’ Debhakam
What it’s all about: Influenced by her time at US big-hitter Blue Hill at Stone Barns, chef-owner Tam Chudaree Debhakam has created a restaurant and garden experience in Bangkok that champions local produce and Thai biodiversity. Opened in 2020, Baan Tepa is home to an open-kitchen dining room, chef’s table and organic culinary garden where guests can learn about the local herbs and spices before sitting down to eat.
About the chef: After graduating from the International Culinary Center in New York City, Chef Tam worked as sous chef for Dan Barber at Blue Hill at Stone Barns, where everything is focused around farm-driven cuisine. In 2017, she returned to Thailand and won the first ever Top Chef Thailand competition, before travelling the world to showcase modern Thai food. She is also a chef ambassador, campaigning for food waste reduction.
On the menu: Baan Tepa’s nine-course tasting menu takes diners on a culinary journey across the country, drawing from Tam’s travels. Beginning with snacks from north, south and central Thailand, it takes in courses like black squid ink with lemongrass, soft shell crab with roe, and lamb curry with pickled condiments.
A solid mission: Tam is committed to developing lasting relationships with responsible producers across Thailand, supporting those who are reviving almost-lost crops for the next generation, as well as organic and free-range farmers.
Welcome home: Baan Tepa was the former home of Chef Tam’s grandmother, Lady Suwaree Debhakam, and has been in the family for three generations. The compound has been converted to an urban food space housing the garden and kitchen, and the home retains many of its original features, with elegant hard-wood flooring, high, natural ceilings and walls crafted with materials from the original house.