Get to Know Chef Kasem of Farmhouse Kitchen Thai

Tag: People

Meet Chef Kasem Saengsawang of Farmhouse Thai and Noka Ramen

In celebration of AAPI Heritage Month, we spoke with Chef Kasem Saengsawang, founder of Farmhouse Kitchen Thai and Noka Ramen in Jack London Square.

From cooking alongside his grandmother to winning Chopped: Thai Takedown on the Food Network and receiving a commendation from the City of Oakland, Chef Kasem shares how his Thai roots, creative spirit, and deep love for community shape every dish he creates.

Q: What does AAPI Heritage Month mean to you, and how do you honor your roots through food?

A: AAPI Heritage Month means a lot to me—it’s a time to reflect on where I come from and who I’ve become. I’m deeply grateful to my community for shaping my journey. Through food, I honor my Thai roots by sharing flavors, stories, and traditions that remind me of home while celebrating where I am today.

Q: What inspired your path into the culinary world, and how did that journey lead to opening Farmhouse Thai and Noka Ramen here in Jack London?

A: My grandmother taught me to cook from the heart, and that lesson stayed with me. When I came to Jack London Square, I saw more than just a location—I saw a place that felt like home. It became the perfect space to share my love for Thai food and create something meaningful for this community.

Q: How do you balance tradition with creativity when designing your dishes?

A: For me, it’s all about honoring the foundation of Thai flavors while bringing in local ingredients and new ideas. I want every dish to feel exciting yet familiar—something that surprises you, but still feels like home.

Q: What was your experience like appearing on—and winning—Chopped on Food Network? How did it feel to represent your culture and community on such a big stage?

A: Winning Chopped was a powerful moment for me. It gave me the chance to show the world what Thai food from the Bay Area can be. I felt proud to represent my heritage, my team, and the community that’s supported me from the start.

Q: When someone dines at your restaurant, what do you hope they walk away feeling or thinking?

A: I want them to feel joy. I want them to remember the bold flavors, the vibrant energy, and think, “That was the best Thai food I’ve ever had.”