Intu-on Kornnawong

The Climb

Training at International Culinary Center (formerly French Culinary Institute) gave Intu-on Kornnawong a formal base, but the work that followed is what defined the line. In San Francisco, CA, Kornnawong moved through Michelin-starred and Californian cuisine restaurants in San Francisco restaurants in San Francisco, CA, where pace and exacting standards sharpened technique alongside judgment. That grounding carried into work for Jeremy Fox at Rustic Canyon in Los Angeles, CA, a different kitchen rhythm that further shaped Kornnawong’s command of California cooking. the career track became more visible across a set of kitchens and roles. Kornnawong moved through Night + Market, served as Executive Sous Chef at Kin Khao, then worked as chef / pop-up operator at Birba wine bar in Hayes Valley, San Francisco, CA, before becoming partner at Jo's Modern Thai in Oakland, CA, a role held until 2024. Today, Intu-on stands as Executive Chef of Jok Guay Jab Tom Sen Bat Queue, with the path marked by accumulation, movement, and steady refinement rather than a single fixed register.

Today

Isaan Thai–California cuisine is the frame associated with Kornnawong, and it describes a practice built around translation rather than literal repetition. The work sits at the meeting point of Isaan’s brightness, heat, and textural contrast with California’s broader culinary terrain, making room for tradition without freezing it in place. For another artisan, the useful reading is simple: the category is not a slogan, but a working language.

Career - Executive Chef, Jok Guay Jab Tom Sen Bat Queue, Khon Kaen, Thailand - worked at Michelin-starred and Californian cuisine restaurants, San Francisco restaurants, San Francisco, CA - worked for Jeremy Fox, Rustic Canyon, Los Angeles, CA - ran restaurants, Night + Market (from 2017) - Executive Sous Chef, Kin Khao - chef / pop-up operator, Birba wine bar, Hayes Valley, San Francisco, CA - partner, Jo's Modern Thai, Oakland, CA (until 2024) Education: International Culinary Center (formerly French Culinary Institute)

Signature

Laab Pla Muak, Kanom Krok, Pork Laab Burger, and Pad Kee Mao map the range of Kornnawong’s kitchen. The list moves between formats and registers without losing its center: Laab Pla Muak and Pork Laab Burger show how Thai flavor can be carried into different forms, Kanom Krok brings a lighter, more delicate register, and Pad Kee Mao holds the direct, familiar force that can anchor a menu. Read together, the dishes point to a practice built on contrast and clarity.

Recognition

Michelin Bib Gourmand (2024) is the clearest public marker in Kornnawong’s record. In trade terms, it places the work within a level of recognition that tends to follow sustained consistency rather than one-off attention.

FAQ Where did Intu-on Kornnawong train or study? Intu-on Kornnawong trained at International Culinary Center (formerly French Culinary Institute). What recognition has Intu-on Kornnawong received? Michelin Bib Gourmand (2024).