i. Biography
Starting in technology before restaurant work, the public record around Pim Techamuanvivit is tied to Thai cooking translated through San Francisco dining rooms and Bangkok leadership roles.
Formation
A restaurant career built outside the standard kitchen-school route can still enter the trade through documentation, taste memory, and service. Pim Techamuanvivit studied at the University of California, San Diego, then worked for Netscape and Cisco Systems before launching the food blog Chez Pim in 2001. That site gave her a public working notebook before she opened Kin Khao in 2014. In 2019, the work widened across roles: Executive Chef at Nahm, and owner of both Nari and Kamin.
The Practice Today
Contemporary Thai cooking in San Francisco is the frame for Pim Techamuanvivit’s current ownership of Kin Khao and Nari. At Kin Khao, Thai heritage remains the source material, handled through dishes built for a Californian restaurant context and an audience that includes both local regulars and visitors.
Signature
Signature dishes include Namprik pao and Gaeng Rawaeng.
Standing
Industry recognition for Pim Techamuanvivit includes Michelin star (2015).
Profile updated July 2026
FAQ
Asked of Pim
Where did Pim Techamuanvivit train or study?
Pim Techamuanvivit trained at University of California, San Diego.
What recognition has Pim Techamuanvivit received?
Michelin star (2015).
