About The Company
“When I first arrived to New York, I brought with me my traditional Thai family recipes” Chef Bao Bao states.
Chef Suchanan Aksornnan, nicknamed Chef Bao Bao, was born in the northernmost province of Thailand – Chiang Rai. There she grew up surrounded by greatness of nature, organic and fresh ingredients, and a wide variety of local foods. “This early exposure to food is one of the biggest reasons why I do what I do today,” she continues.
After graduating from The French Culinary Institute in NY, Chef Bao Bao began training at L’ecole in NYC. Soon after, she landed her first job at the Mercer Kitchen working with renowned Michelin star chef, Jean Georges. In addition, she also got an amazing opportunity to work with Daniel Boulud at Bar Boulud.
Following this, Chef Bao Bao became the lead line cook at Soho House Hotel; she worked as a personal chef assistant for Marc Ecko in NYC and as starch cook at Social Private with Top chef Tiffany Derry. She also cooked as a personal chef for the Princess of Saudi Arabia and many celebrities including, to name a few: Cameron Diaz, Janet Jackson, Lucy Lu, Marc Jacobs. Being asked about some people might think her creation is not “authentic” because her creation is “fusion” one, she answers carefully.
“I’ve been always wondering this, what does authentic mean?” she asks,” I spent a lot of time to craft my art without compromising. Food is not about classification; it’s about TASTE (laughter). Come to Baoburg and I will prove it!” Then she showed a big smile.
In 2015 Chef Bao Bao was recognized by Zagat as one of “30 Under 30” culinary rising stars in NYC and featured in numerous food & dining publications. She was also one of the contestants in a popular Esquire Network TV show, “Knife Fight”. Recently, Thrillist.com recognized her as one of 11 “The Most Badass Female Chefs in New York”.