NEW YORK’S INFLUENCE ON CULINARY ARTS
Even at a young age, Kambhu was drawn to the fashion industry. She started her career as a model during her teenage years and later decided to study marketing and fashion in New York City. But during her time in the American metropolis, she discovered a deep fascination for culinary arts. “Food has always been a deep passion of mine,” Kambhu explains. “It was quite early on, when I first got to New York, that the dream of having a Thai restaurant that embraced true Thai culture while being sustainable came up.” This dream would prove to be a defining moment in Kambhu's career. “My time in New York was a big influence in my culinary approach. It was in New York that I discovered the possibilities of food beyond what was served before.”
As a self-taught chef who honed her skills through "learning by eating," Kambhu ventured into the world of gastronomy. Her approach was unconventional but effective: “I just love to eat, and it is like when you wear a lot of great clothes, you start to learn what great clothes mean,” she says. “I learned my cooking through eating and practicing at home.”
IT WAS IN NEW YORK THAT I DISCOVERED THE POSSIBILITIES OF FOOD BEYOND WHAT WAS SERVED BEFORE.
SUSTAINABILITY AS THE HEART OF THE KITCHEN
In 2017, Kambhu opened her restaurant, "Kin Dee," in the Berlin district of Tiergarten. Her vision was to combine authentic Thai cuisine with regional products, placing a strong emphasis on sustainability and fair treatment of food. This philosophy was reflected not only in the menu but also in the way the restaurant was run. At "Kin Dee," everything started with the produce – preferably from small farmers and producers who cultivated their goods with love and care. The menus were designed according to the available ingredients, and the working conditions of the staff were also a priority. “We look at produce first, the good produce from small farmers/producers that we know were cultivating well with much love and care. We designed menu that doesn’t abuse staff hours and cut off the ego that easily come in our industry," Kambhu explains.
Her commitment and unwavering vision paid off. In 2019, she became the first Thai female chef in Germany to be awarded a Michelin star – a remarkable achievement that solidified her position in the international culinary scene. "In retrospect, I believe it is important not to compromise one's vision and to work hard, avoiding shortcuts." Kambhu describes her recipe for success.
But the road to success was not without challenges. As a career changer in the fine dining industry, Kambhu found that it can be especially difficult to establish oneself as a woman in this male-dominated field. “It meant that I had to work twice as hard with twice the pressure and twice the stress,” she says. However, these experiences only made her stronger and gave her the drive to continue pursuing her vision.
TAKING A NEW DIRECTION
Despite the success of "Kin Dee", Kambhu decided to close the restaurant in July 2024. This decision was not easy but necessary. "There was a place and time that what I did was new and challenging. Then there was a place and time that it was so well received and successful," she reflects. "What I did not anticipate is the burnout I would have from doing what I did. We have fewer tourists now and the locals are very mindful of how they spend their money."
The economic conditions and personal stress led Kambhu to the point where she would have had to reduce the quality or the pay of her staff to continue. “In the past, I could pick up the shifts more, but now my body isn’t able to do that anymore," she explains. “Also, the most important thing, my staff have grown. They have taken on bigger roles and now can go on with higher positions than when they came in.”
For Kambhu, closing "Kin Dee" was the right step at the right time. She now plans to take a well-deserved break to gather new inspirations and plan her next steps. “For sure now I will just rest. After, you have to wait and see,” she says mysteriously.
After her culinary career, Kambhu is first dedicating herself to other passions and projects. “I love sustainability, reading, learning, interior design, and of course, art,” she shares. These interests reflect her versatile personality and show that her creativity extends far beyond the kitchen.
Dalad Kambhu has not only elevated Thai cuisine in Germany to a new level but also demonstrated that with passion and hard work, even the greatest challenges can be overcome. Her influence on the culinary world will be felt long after the closure of "Kin Dee." She has not only changed the way Thai cuisine is perceived but also promoted a sustainable and responsible approach to gastronomy. Her advice to aspiring chefs is as inspiring as her own journey: “Follow your heart but take your head with it,” she says. Kambhu’s story is a shining example of how determination, creativity, and integrity can lead to great achievements. Her ability to blend tradition and innovation in the kitchen has not only delighted her guests but also inspired a new generation of chefs who want to forge their own path. As she prepares for her next journey, Dalad Kambhu remains a source of inspiration and a symbol of the power of passion in fine dining.
