Growing up, Kitiya was involved with her family’s restaurant in Bangkok. Her mother’s cooking techniques laid the foundation for her recipes, but their cooking style and flavors couldn’t be more different than one another. She attributes this to her leaving Bangkok in 2005 and traveling the U.S., living in big, bold cities like New York, DC, Chicago, and now San Francisco, places all influencing her palette, food, and determination to create a business. Kitiya is also a part of La Cocina’s kitchen incubator program. At the farmers market, she offers Thai curry pastes and sauces and creamy Thai tea.
All ingredients are grown in California, and Kitiya is connecting with farms at the Ferry Plaza Farmers Market, including GG Farms.