For Women’s History Month, we’re thrilled to feature Executive Chef of the new Chatayee Thai,* Chatayee “Venus” Kaputhong. Upon meeting Venus, you are immediately greeted by her zealous nature. When we met up with her, she prepared for us classic chicken satay with peanut sauce, cucumber salad with a white wine and sugarcane vinaigrette, and autumn rolls with in-season root vegetables. It’s very evident that she is so proud of her work and the ability to share it with the community around her.
Venus’ fascinating career began in Bangkok, where her family has a long legacy of cooking ancient Thai cuisine. Today, shes takes guests through an experiential journey from the past, present, and future of Thai cuisine in Philadelphia’s Midtown Village. We sat down with her to learn more about her many paths of passion in life.
Philly PR Girl (PPRG): Let’s start at the beginning. Take us to the start of your culinary journey. How did you know you wanted to pursue a career in this industry?
Chatayee “Venus” Kaputhong (CVK): I’ve always loved food, and I’ve always loved cooking. Growing up in Thailand, my family and I enjoyed hosting dinner parties and large events. Oftentimes, we’d host up to 500 guests, especially around the holidays! We would never hire anyone, and we’d never open a can. Every meal was made from scratch, and every ingredient was hand-picked in a natural food-rich area. Since my family was involved in the restaurant and hospitality industry, I learned the ins-and-outs of a restaurant early on. When I would cook for my guests, they’d often bring up the idea of opening up a restaurant. It only made sense to mix my passion for food with my knowledge of the hospitality and restaurant industry. I haven’t looked back since!
PPRG: You have quite an impressive roster of restaurant experience in Philadelphia and beyond. Can you share your specific journey that brought you to the Executive Chef role at Chatayee?
CVK: I’ve been fortunate to work in a variety of culinary and hospitality projects throughout my life. In school, I helped my sister build two successful Thai restaurants. After, I worked as a chef in one of the most popular restaurants in upstate New York, Esan Thai. To switch up the environment, I then worked as a private chef. While I did that, I was also curating unique recipes for restaurants and catering companies. Before becoming Executive Chef at Chatayee Thai, I worked as a General Manager at Cibo Ristorante and The Sofitel Hotel in Philadelphia. In November 2018, Chatayee Thai opened, and I couldn’t be more excited about this new opportunity!
PPRG: How does the experience at Chatayee Thai stand out amongst other Thai restaurants?
CVK: I want people to have an authentic taste and feel of Thailand. Whether they’ve been to Thailand before or are going to visit, I want the cuisine to taste the same as what one would enjoy there. Guests will also see Thai fine art throughout Chatayee Thai. Every year when I go home to visit family, I return with authentic artwork to hang on the restaurant’s walls for guests to enjoy.
PPRG: How would you describe Chatayee Thai’s menu to first-time diners?
CVK: I’m proud to share that I’ve curated the menu with my own recipes of unique flavors and techniques of Ancient Thai. We use fresh and naturally preserved local ingredients alongside exotic foods imported from various regions of Thailand. Guests can expect popular Thai items, such as Pad Thai, as well as harder-to-find Thai dishes. We encourage you to add a little spice in your life, as all of our dishes can be tailored to spice levels from “mild” to “Thai spicy.”
PPRG: What is one of your favorite dishes at Chatayee Thai?
CVK: A signature dish of mine is Pork Chen, made with authentic herbs, spice, and Jasmine white wine. After being fried in vegetable oil, the pork is crispy on the outside, yet moist and juicy on the inside. To finish, I top it with a Thai chili pepper dressing!
PPRG: In addition to your passion for food, we heard you’re also passionate about music. Tell us more about that!
CVK: Music has always gravitated to me. I played the piano and violin, as well as studied Thai classical music. Twenty-some years ago, I began DJing, too. When I started playing records, blending music came naturally to me. I started playing at house parties and then for-hire around the world. It all happened so fast. Every now and then I DJ at Chatayee Thai on Saturday nights, so be sure to come out for dinner and some live entertainment!
PPRG: When you’re not cooking or spinnin’ beats, where are your favorite places in Philadelphia?
CVK: While I don’t have a go-to spot in Philadelphia, I greatly enjoy the fresh air and outdoors. Since I live in Fairmount neighborhood, one of my favorite things to do when I’m not working is walking from Kelly Drive to East Falls neighborhood. The walk is very relaxing and beautiful.
Chatayee Thai is located on 12th and Walnut Street, open daily. The restaurant currently serves a weekend brunch menu, lunch combo deals, vegan-friendly options, and happy hour specials starting at only $4. In February, Chatayee Thai unveiled the “King’s Terrace” dining balcony. The new space honors the exalted royal King Maha Vajiralongkorn Bodindradebayavarangkun of Thailand. A seasonal Chef’s Table menu will be offered, along with availability for private events on the second floor.
In the coming weeks, Chef Venus will be meticulously crafting the spring seasonal menu. Stay up to date on the restaurant’s news and events through Facebook, Twitter, and Instagram.
* Chatayee Thai is a Philly PR Girl client.
