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How old is boss Bao Bao and who is her boyfriend? She is a Thai-born chef currently working as the chef and owner at Baoburg in Brooklyn, New York.
In 2015, Chef Bao Bao was recognized by Zagat as one of New York’s ’30 Under 30′ Culinary Risers for being featured in numerous Food & Dining publications.
What Is Her Net Worth?
Chef Bao Bao’s net worth is yet to be revealed.
We will bring you the information about her net worth and annual income as soon as she starts speaking about it in the media and public.
Know Chef Bao Bao Height
The actual height of the chef is not known.
However, she stands at a decent height as her height is estimated at around 5′ and 8′.
Is The Chef On Wikipedia?
Chef Bao Bao has yet to be listed on Wikipedia.
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To learn more about her career and work, we can go through various online sites and portals that have written biographies of her in their articles.
Chef Bao Bao’s real name is Suchanan Aksornnan as she listed it on her Instagram and Twitter handle.
Meet Chef Bao Bao Boyfriend
Chef Bao Bao has not revealed any information about her husband, and she does not feel comfortable sharing her husband’s details.
The chef’s private life is not in the spotlight, but her professional life.
She has kept her mouth shut while discussing her personal life and relationship.
Chef Bao Bao Age: How Old Is She?
Chef Bao Bao has not disclosed her exact age to the media and public.
She likes to keep her private life inconspicuous and away from the media.
So her actual age and date of birth are not known to us, but it is believed that she is around 30 years old.
Chef Bao Bao Has a Deep Dark Secret
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Who is Chef Bao Bao? Everything To Know About Her
What is Chef Bao Bao age and who is her boyfriend? She is a Thailand born chef who is currently working as a chef and owner at Baoburg, …
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Date Published: 12/2/2021
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Who is Chef Bao Bao? Everything To Know About Her – ZGR.net
What is Chef Bao Bao age and who is her boyfriend? She is a Thailand born chef who is currently working as a chef and owner at Baoburg, located in.
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Date Published: 4/11/2022
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Who is Chef Bao Bao? Everything To Know About Her – 650.org
What is Chef Bao Bao age and who is her boyfriend? She is a Thailand born chef who is currently working as a chef and owner at Baoburg, located in.
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Date Published: 2/10/2021
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From Countryside to Concrete Jungle with Chef Bao Bao
Because here in this country you can find everything. They are all here: any ingredient, all types of cuisines, and excellent chefs. It’s …
Source: thechefsconnection.com
Date Published: 4/6/2021
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From Countryside to Concrete Jungle with Chef Bao Bao
Baoburg has a small but nice place in Williamsburg. It’s a sparsely decorated but welcoming space with handpicked artwork from a local thrift store, mason jar chandeliers, and a vintage skirt made into an apron and pinned to a tailor’s form. However, the real star of this restaurant is the food, and Chef Suchanan Aksornnan cooks with happiness and joy.
We sat down with her to talk about her new and wonderfully successful restaurant and were lucky enough to sample some of her signature dishes as well. Baoburg’s website says, “Expect the unexpected,” and we’re here to tell you that this meal is indeed different and extraordinarily delicious.
The Chefs Connection (CC): I have to ask how did you get your nickname Bao Bao?
“Oh! Okay, I started my career when I was very young. About 14 or 15. I was surrounded by people who were older than me. Bao bao means “baby” in Chinese. That’s why they call me Bao Bao It was annoying at first, but then I accepted it and now I like it.”
CC: So Baoburg got away?
“Yes. Bao Bao in Williamsburg. Baby in Williamsburg.”
CC: I would be interested to know why you decided to open a fusion restaurant? Specifically a French, Spanish and Asian fusion restaurant.
“My kitchen encompasses everything that inspires me. I always respect all cuisines, but these are three of my favorites so far. You know, I combine everything and let my inspiration flow into it. Also, there is Japanese because my stepfather is Japanese.”
CC: You moved to New York from Chiang Rai as a young girl. How was this experience?
“It was very hard for me at first because I didn’t know if I would fit in here. My life has changed completely: I grew up in a small town, surrounded by nature, trees, but here it’s a concrete jungle. Even when I moved here, I saw a big difference in people. You are more active. Thailand is more relaxed. People say, ‘Relax. Tomorrow, we’ll do it tomorrow, tomorrow.” And here it’s always: “Right now!” So it was tough, but I loved it. Because it makes you try harder.”
CC: What did you think about the food when you came here?
“Great!”
CC: Yes?
“Yes! Great! Because here in this country you can find everything. They are all here: every ingredient, all kinds of cuisines and excellent cooks. It’s the best city.”
CC: Did you always know you wanted to be a chef?
“I’ve always known. Growing up, I loved to play cookery with my friends. I would pick leaves and fruit from trees with my friends and pretend I was a chef. So they would buy things from me with the leaves and pretended every leaf was money. And I was happy. And the next thing I know, I’m a real cook and I like it when people are happy when they eat my food.”
CC: You worked for Jean-Georges and Daniel Boulud. How were these experiences?
“It was such an incredible experience. Especially with Chef Daniel. He’s one of my biggest idols. I still remember one day he rushed to a meeting, but he had to go through the kitchen. He saw that one of the chefs had messed something up – the dish – and he jumped in with his suit and laptop in hand and he said, ‘No, that’s how we cook and serve it.’ And I was like, ‘Wow. This man is a hero.”
“He doesn’t care how big his position is, he just puts it all into his food.”
CC: You were also a personal chef. I imagine it’s a very different experience than being a chef in a restaurant.
“Yes, they are very different. I like them both. As a personal chef you can do whatever you want and you know exactly what the customer wants. They will tell you exactly what they want and for how many people [it’s for]. But in a restaurant, you never know how many people you’re going to get every day. They can be tough or nice customers. So it’s different. But both are great. And I love both.”
CC: There are three family restaurants on this block. There is your mother (Chai Thai Kitchen), your stepfather (Ramen Yebisu) and you (Baoburg).
“Yes. My mom started here. She’s a tough woman. She worked every day, seven days a week for years because she wanted to make sure nothing got mixed up. She opened her restaurant on this corner and then eventually expanded into the second Floor and then to the other location in Midtown. And my dad is the businessman but he also loves food – he’s a foodie – so he opened his restaurant. And Baoburg was the last one. It’s very new. Last year. This one Ort (Baoburg) used to have a different concept: my mother wanted to open a dim sum shop, but it turns out she thought it would be a good opportunity for me. At that time I was still a private chef. She believed that I could handle this place and told me to do what I wanted, and I wanted to do that.”
CC: What do you think food should be: fun and tasty or serious and perfect?
“OK. So, I like this question. I think food knows no boundaries. Who knows? Maybe you can create something better than the old original dish. I still respect tradition, of course. Thinking outside the box makes me a lot more Fun and challenging. As long as you know it’s good, it’s good.”
CC: Aside from those first imaginary meals you made for your friends, do you remember the first meal you made?
“Yes, of course. I still remember the taste on my tongue. Egg Chawanmushi: steamed egg custard. I made this with my grandma when I was five years old. She didn’t want me to touch knives at the time. The egg is easy and simple to cook so she taught me that. I remember I couldn’t reach the stove so she let me prepare everything. I mixed the ingredients. I was proud of myself. I was like, ‘Wow, I cooked! I’m a chef!’ I gave it to her and she steamed it. Then she showed it to me and said, ‘Look at you. Look at what you’ve done!'”
CC: Tell us your deep dark secret.
“I love singing and dancing in the kitchen. Actually it’s not a secret because we have an open kitchen so customers can see. Oh wait a minute! I know. I like working in the kitchen. Lift a leg.”
CC: What do you enjoy most about being a chef?
“That’s my favorite question. Being a chef means seeing people eat happily. The reason I have my kitchen open is to see people outside. And also that they see me happy cooking for them. I have some customers who have very high expectations and some of them are confused by my food. But mostly I see people eating it and saying, “Yum.” So that’s good. It works out. Especially when the plate comes back to the kitchen empty or when they wave and say “Thank you, boss!” on the way out. I think it’s great.”
CC: Do you have a guilty pleasure food?
“Yes: cheese truffle fries with bacon – I have them here. And every time we make too much, I eat it.”
CC: Do you have a favorite dish on the menu now?
“Yes, my favorite dish is baked cod. Also the roast duck breast with noodles that I came up with. It’s my signature dish. The chicken wings too. I will cook all those dishes I mentioned for you.”
CC: lucky!
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A culinary journey through Asia.
Chef Suchanan Aksornnan, nicknamed Chef Bao Bao, was born in Chiang Rai, Thailand’s northernmost province. Surrounded by nature with many organic and fresh ingredients and looked after by her grandmother and mother, she cooked her first dish at the age of about 5.
She came to the United States when she was 15 and helped out in her mother’s restaurant between classes. After graduating from the French Culinary Institute in New York, she began her education at L’école in New York. Soon after, she landed her first job at Mercer Kitchen, working with renowned chef Jean Georges. She then became head chef at the Soho House Hotel. And she had an amazing experience working under Chef Daniel Boulud at Bar Boulud for 2 years.
She has also worked as a personal chef alongside celebrity chefs such as Marc Ecko and Tiffany Derry. Her clients have included: Beyoncé & Jay Z, Cameron Diaz, Lucy Lu, Janet Jackson, Princess of Saudi Arabia.
In 2013, Chef Bao Bao opened her own restaurant, Baoburg, in Williamsburg, Brooklyn (relocated to Greenpoint in 2015), which she still runs to this day. This cozy restaurant offers street-style Southeast Asian home cooking. In 2019, it received a Thai Select certificate from the Ministry of Commerce of Thailand.
In 2015, Chef Bao Bao was recognized by Zagat as one of NYC’s 30 Under 30 Culinary Rises and has been featured in numerous Food & Dining publications. In 2016, Thrillist.com named her one of 11 “The Most Badass Female Chefs in New York.” She also received the Thai DNA Ambition Award. Her camera appearances include participating in a popular Esquire Network TV show, “Knife Fight”, “Beat Bobby Flay” on the Food Network channel (twice) and guest chef on the “Action Bronson Show” at Vice HQ. She has been a guest chef at many events including the James Beard Foundation House (twice), the Chang Sensory Trails Festival in Hollywood, LA, and the Taste of the City US Open event in NYC. She appeared in Ford’s Power Suits commercial, was on the cover of Food & Wine magazine and most recently in Dragon Red’s digital camera commercial for Timberwolf Films.
Chef Bao Bao is a founding member of the “Asian Food Mafia” which aims to empower Asian restaurant owners. Her Survival Meals campaign during the Covid pandemic helped local neighborhoods and was featured in Midweek Productions’ Food Forward series documentary.
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