Executive Chef
Chef Namo
From Sakaeo's rice fields to Bangkok's culinary stage — a chef driven by flavor, variety, and the joy of sharing.
From Sakaeo's rice fields to Bangkok's culinary stage — a chef driven by flavor, variety, and the joy of sharing.
Chef Namo was born in Bangkok and raised in the rural province of Sakaeo, where his love for cooking took root in the kitchens of his grandmother and father. Those early experiences — the rhythm of a mortar and pestle, the fragrance of freshly pounded curry paste — became the foundation of everything he creates today.
After earning his degree from Dusit Thani College Bangkok, Namo set out on a culinary journey across the globe — traveling through China, France, Mongolia, and Hungary, absorbing techniques and traditions that would later shape his distinctive style.
Back in the United States, he honed his craft at acclaimed venues including The Franklin Room, Madison Bar and Kitchen, and Union Sushi + Barbeque Bar, serving as Executive Chef and earning recognition from Forbes, Time Out, and the Chicago Tribune.
During the pandemic, Namo returned to his roots — cooking for family and rediscovering the communal joy of a shared meal. That experience became the catalyst for Tarra, a restaurant built on the belief that good food celebrates life and is an everyday way to share it with others.
Bold, balanced, and unapologetically Thai. Every dish is built on the interplay of sweet, sour, salty, and spicy — rooted in the traditions passed down from Namo's grandmother and father.
Thai dining is communal by nature. Namo's menus are designed to be shared — offering a wide range of flavors and textures that bring people together around the table.
Drawing from his childhood in Sakaeo and years of global travel — through China, France, Mongolia, and Hungary — Namo cooks with deep respect for tradition and an honest approach to every ingredient.
Born from the pandemic's reminder that cooking for loved ones is an act of love, Tarra exists to create moments of joy — where every meal is a celebration of life shared with others.
Grows up in rural Sakaeo province, learning to cook from his grandmother and father — discovering the rhythms and flavors that would shape his entire career.
Earns his culinary degree from one of Thailand's most prestigious hospitality programs, building a professional foundation in Thai and international cuisine.
Travels through China, France, Mongolia, and Hungary — studying local techniques, absorbing diverse food cultures, and broadening his culinary perspective.
Takes the role of Executive Chef at The Franklin Room, earning recognition from Forbes and establishing himself on Chicago's competitive dining scene.
Leads the kitchen at Madison Bar and Kitchen, praised by Time Out Chicago for innovative, flavor-forward cooking.
Serves as Executive Chef, further refining his craft and earning acclaim from the Chicago Tribune for creative fusion of Asian and Western techniques.
During the pandemic, Namo rediscovers the joy of cooking for family — an experience that reignites his passion and inspires the vision for a restaurant built on sharing.
Chef Namo opens Tarra — a modern Thai restaurant celebrating flavor, variety, and the communal spirit of Thai dining, bringing his global experience back home.
Featured as a rising culinary talent in Chicago
Praised for innovative flavor-forward cooking
Recognized for creative Asian-Western fusion
Led three acclaimed Chicago restaurants
Reserve your table and experience the flavors, variety, and communal spirit that define Tarra.
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