Chef Namo was born in Bangkok and raised in the rural province of Sakaeo, where his love for cooking took root in the kitchens of his grandmother and father. Those early experiences — the rhythm of a mortar and pestle, the fragrance of freshly pounded curry paste — became the foundation of everything he creates today.
After earning his degree from Dusit Thani College Bangkok, Namo set out on a culinary journey across the globe — traveling through China, France, Mongolia, and Hungary, absorbing techniques and traditions that would later shape his distinctive style.
Back in the United States, he honed his craft at acclaimed venues including The Franklin Room, Madison Bar and Kitchen, and Union Sushi + Barbeque Bar, serving as Executive Chef and earning recognition from Forbes, Time Out, and the Chicago Tribune.
During the pandemic, Namo returned to his roots — cooking for family and rediscovering the communal joy of a shared meal. That belief — that good food celebrates life and is an everyday way to share it — is what he brings to the Tarra kitchen.