Chudaree Debhakam

Where They Are Now

Training across the University of Nottingham and International Culinary Center gave Chudaree Debhakam the formal base; the working edge came later, in a formative stretch as trainee / worked under Dan Barber at Blue Hill at Stone Barns in Tarrytown. That combination shows in the way her cooking reads: technically grounded, but looking to Thai ingredients and local produce as equal material, not as separate categories. In 2017–2017, Chudaree appeared as contestant and winner, Top Chef Thailand, a public proving ground that sharpened an already distinctive culinary voice. Today, Chudaree is chef and owner of Baan Tepa (since 2020).

Signature

The signature dishes associated with Chudaree Debhakam — Kill the Kapi, squid-ink noodles, and Dong Dang — point to a kitchen working in its own register, where Thai ingredients are treated as material for precision, contrast, and control rather than as fixed reference points.

In Their Words “The philosophy of Baan Tepa is to showcase local Thai produce, advancing the craft of Thai cuisine.”

Recognition

Chudaree Debhakam has received Michelin — two Michelin stars (2024).