Born and raised around the Damnoen Saduak Floating Market in Ratchaburi, Thailand, Chef Kornpon Theeraumpornkul grew up absorbing the tastes of real Thai food through his neighbors and family members who were making a living selling street foods like “Hor Mok” (fish curry custard), “Plah Pla” (herb fish salad) and “Tod Mun Goong” (crispy fried shrimp donuts) as boat vendors. The family also grew sugarcane as a side business which is reflected in his cooking and Rua Thai’s cocktail menu.
Chef Kornpon first learned how to cook from his grandmother and over time became a talented cook in his own right. At the age of 18, he had an opportunity to study abroad and, after moving to New York, he started working in a restaurant. It did not take long for the chef to see his expertise and less than a year later, he was promoted to sous-chef. Since then, he has worked as a head chef with many popular Thai places in New York such as Prem-On and Yum Yum. With almost 20 years of experience under his belt, Chef Kornpon has decided to begin a new chapter of his career in the restaurant industry as a Chef and Co-Owner of RUA Thai restaurant in Brooklyn's Cobble Hill neighborhood.