Born and raised in southern Thailand, Suntaranon’s love of food began early, but her culinary career developed later in life. She initially worked as a business and first-class flight attendant for nearly two decades, cultivating her passion for travel, cuisine, and cultural exploration. A turning point came later in life when she met her future U.S. professor husband on a flight to New York City. After relocating to Philadelphia, she decided it was time to pursue her passion for cooking.
In 2010, Suntaranon studied at New York's French Culinary Institute and completed a brief internship in France. She gained experience in Philadelphia’s top kitchens, including the Rittenhouse Hotel with Chef Fred Ortega, J'aime French Bakery, and Jose Garces' pastry kitchen at the Kimmel Center. By 2011, she began cooking for friends and neighbors, eventually leading to the opening of her first Kalaya location, a 32-seat restaurant, in 2019.
Kalaya quickly became a local favorite, offering vibrant dishes like som tam (papaya salad) and khao yam (southern Thai rice salad) based on family recipes. Within its first year, Kalaya was nominated for a James Beard Award for Best New Restaurant and was named Esquire’s Best New Restaurant in America in 2020.
In 2022, Suntaranon relocated Kalaya to a larger space in Philadelphia’s Fishtown, enabling a more elevated dining experience and accommodating more guests. The expanded restaurant earned a spot on The New York Times’s 2023 list of the 50 best restaurants in the United States.
Beyond Kalaya, Suntaranon has become an influential voice in Philadelphia’s culinary community. Her journey from southern Thailand to national acclaim highlights her passion, resilience, and dedication to sharing her heritage. With her forthcoming cookbook, Kalaya’s Southern Thai Kitchen, she continues bringing southern Thailand's bold flavors to a global audience.
