A Top Chicago Chef
Blue Crab and Chinese Celery
“I’ve cooked since I can remember. When my mother wasn’t there, I was the one who cooked.” — Andy Aroonsameruang
“One of Chicago’s very best chefs.” — Michael Nagrant
A leading food writer has said that Andy Aroonsameruang is one of the great chefs in Chicago, not just a great Thai chef.
Andy’s Thai Kitchen
Andy wasn’t trained as a chef. A native of Chachoengsao, a town in Central Thailand near Bangkok, he moved to Chicago in the mid-1990s to do graduate study. He earned an MBA from Dominican University in suburban Chicago.
To help with expenses, Andy worked at various side jobs, including cooking at a Thai restaurant. He had never studied cooking formally, but he did have Continue reading