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Naumsuwan

Tom Naumsuwan

Wayla

Biography

Born and raised in Bangkok, Thailand, Chakrit “Tom” Naumsuwan, grew up in the kitchen alongside his mother, who would make fresh breads and homemade curry to sell at local markets. As a teenager, Tom sought out some of Bangkok’s most popular street vendors to teach him how to cook all the Thai street food favorites.... READ MORE

Born and raised in Bangkok, Thailand, Chakrit “Tom” Naumsuwan, grew up in the kitchen alongside his mother, who would make fresh breads and homemade curry to sell at local markets. As a teenager, Tom sought out some of Bangkok’s most popular street vendors to teach him how to cook all the Thai street food favorites. He continued to work alongside them after school and on days off until embarking on his own journey, eventually leading him to the US.

About 10 years ago, Tom made the move from Thailand to New York in search of opportunity in a better economic climate. After finding his footing and working in various restaurants like Spicy Shallot in Queens, Tom expanded upon his experience to open a fast casual concept back in Thailand before embarking on his own projects in New York.

Tom is now the Chef-partner at acclaimed Lower East Side darling Wayla and more recently Wan Wan, a Phuket-style restaurant in Soho. Tom’s menus reflect his childhood memories, particularly cooking alongside his mother and feature homestyle Thai cuisine that’s eaten day-to-day, with fresh herbs, bright flavors and seasonal produce from the market.

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