i. Biography
The Climb
Thai kitchen work set the line for Mark Dobbie’s later output: Nahm in London in 2009, Bo.lan in Bangkok, and Pok Pok. Those rooms inform the way his cooking reads now in London, with Thai food approached through pastes, ferments, coconut cream, sausage making, and sourcing.
Today
Dobbie is head chef of Som Saa in London. That kitchen works with Thai cookery in-house as much as possible, including curry pastes, coconut cream, pla som, and Northern sai oua sausage. The sourcing is kept equally direct, with the cooking drawing on the best of British and Thai ingredients. Kolae in London, which opened in 2023, carries that line into Southern Thai cooking. The menu is built around dishes inspired by the food of southern Thailand, keeping the regional focus specific.
Career - co-founder — Som Saa, London Fields, London (2014–present) - co-founder — Som Saa, Spitalfields, London (2016–present) - co-founder — Kolae, Borough Market, London (2023–present) - chef — Nahm, London (from 2009) - chef — Pok Pok, America
Signature
Mark's signature dishes include Gaeng Khae curry.
Recognition
The recognition around Dobbie’s work comes through the kitchens attached to his name: Nahm, Bo.lan, Pok Pok, Som Saa in London, and Kolae in London. The record places him inside Thai cooking as a working discipline rather than a broad category. The craft sits in the details already named: curry pastes, coconut cream, pla som, Northern sai oua sausage, British ingredients, Thai ingredients, and a Southern Thai frame at Kolae.
FAQ What is Mark Dobbie's current role? As of 2026, Mark Dobbie is Head Chef. What is Mark Dobbie known for? Thai cooking.
