Notable Roles | - Chef-Owner, Baan Tepa Culinary Space |
Key Recognition | - Asia’s Best Female Chef (2025) – Asia’s 50 Best Restaurants |
Background and Early Foundations
Chudaree Debhakam grew up in a family passionate about cooking and nutrition, which shaped her deep-rooted interest in food systems. She studied Food Science and Nutrition at the University of Nottingham and trained at the International Culinary Center in New York. Her formative professional experience came under Dan Barber at Blue Hill at Stone Barns, where she absorbed the values of farm-to-table cooking and zero-waste principles. Returning to Thailand, she founded Baan Tepa in her grandmother’s old house, which has since become a benchmark for sustainable fine dining in Asia.
Career Milestones and Impact
Year | Milestone |
|---|---|
2017 | Won the first season of Top Chef Thailand, aged 24. |
2020 | Opened Baan Tepa Culinary Space in Bangkok. |
2023 | |
2025 | Named Asia’s Best Female Chef by Asia’s 50 Best Restaurants. |
- MICHELIN Stars (2023): 2
- MICHELIN Green Star (2023): 1
- Asia’s 50 Best Rank (2024): No. 42
- Restaurant Capacity: 20–24 guests per evening
- Sourcing Model: 100% Thai-grown ingredients
Leadership Style and Influence
Chudaree Debhakam’s leadership is rooted in sustainability, local sourcing, and community engagement. She fosters a creative and inclusive kitchen environment, emphasizing collaboration and education. Her use of indigenous Thai ingredients and commitment to zero-waste practices has positioned her as a sustainability thought leader in the culinary world. Through initiatives like Baan Tepa On Tour, she brings attention to regional producers and traditional techniques while mentoring young chefs across Thailand.
Legacy and Future Focus
Chudaree Debhakam is redefining what Thai fine dining means on the global stage. Her recognition by MICHELIN and Asia’s 50 Best reflects a growing movement toward environmentally responsible gastronomy. Looking ahead, she plans to launch a culinary R&D center focused on innovation using hyperlocal Thai ingredients. Her legacy will be built not only on accolades, but on shaping a more sustainable and inclusive future for Southeast Asian cuisine.
