Tarinee Yingyai

Accomplished and passionate Head Chef with over 10+ years of experience delivering exceptional private catering and personal chef services, with a specialty in authentic Thai and broader Asian cuisine. Adept at crafting customized, high-end culinary experiences for private clients, corporate events, and luxury gatherings. Proven expertise in menu development, ingredient sourcing, kitchen team leadership, and meticulous food presentation.

Recognized for a strong commitment to flavor authenticity, client satisfaction, and elevated service standards. ServSafe certified and experienced in both in-home and large-scale off-site service environments.

HEAD CHEF at Royal Thai Consulate General (2016-02 – Present)

• Plan, develop, and execute custom menus for a wide range of events including private dinners, corporate functions, and high-end social gatherings, serving 2 to 100+ guests
• Manage full-service catering operations including menu planning, budgeting, food procurement, kitchen staff coordination, and event execution.
• Collaborate directly with clients to design personalized culinary experiences based on dietary preferences, seasonal availability, and cultural cuisines.
• Led and supervised kitchen staff, maintaining exceptional standards of food quality, hygiene, and safety throughout all stages of preparation and service.
• Monitored all food preparation and plating processes to ensure consistency, visual presentation, and adherence to established culinary standards.
• Provide cooking classes and cultural tastings for clients seeking deeper engagement with Asian cuisine.
• Create innovative fusion dishes that blend traditional Thai techniques and flavor profiles with locally sourced ingredients unique to each region—such as Gulf seafood in Bahrain, seasonal herbs in Laos, and organic produce from U.S. farmers' markets.

BACHELORS DEGREE IN CULINARY ARTS in Culinary Arts – Suan Dusit University (2012 – 2016)

HIGH SCHOOL DIPLOMA – Wisutthi Kasattree School (2008 – 2012)