Supaksorn Jongsiri

A line cook post in a Thai restaurant in the United States gave Supaksorn Jongsiri an early working education in pace, discipline, and service under pressure. Far from Bangkok, and working without the familiar cues of home, that role became a practical ground for sharpening technique while keeping Thai food at the center of the work. The foundation from that period carries through to Baan Ice restaurants, where Supaksorn Jongsiri is owner, and to Sorn restaurant, where Supaksorn Jongsiri is Executive Chef and founder.

Southern Thai cuisine is the framework at Sorn, where Supaksorn Jongsiri serves as chef-owner and as Executive Chef and founder. That regional focus gives the restaurant its register: direct, specific, and shaped by a cuisine with its own force and character. Supaksorn Jongsiri has said, "That's why my menu has Thai cuisine." Read plainly, the line states the premise of the kitchen: the menu stays inside Thai cooking, with Southern Thai traditions doing the leading. At Sorn, that means the restaurant is organized around authorship, regional identity, and precision rather than ornament.

Recognition for Supaksorn Jongsiri is tied to the work of building and leading Sorn in Bangkok as chef-owner, Executive Chef, and founder. That standing comes from the restaurant’s clear culinary identity and from the consistency of the approach behind it. The acclaim here is practical: it reflects a body of work that keeps Southern Thai cuisine legible, disciplined, and centered under Supaksorn Jongsiri’s direction.