Raised in Bangkok, Thailand, Chef Pitipong Bowornneeranart grew up learning traditional Thai cooking from his mother, chef at a 5-star hotel in Bangkok. He moved to New York City in 1990 to join one of the pioneer Thai restaurants, “Dusit Thai,” broadening his skills in various Asian and American cuisines and specializing in seafood cooking. In 1996 he returned to Thailand to complete his specialized training in Thai culinary and food service management at the Tawana Bangkok Hotel, one of the top-rated hotels in high-end Thai cuisine. With over 20 years of experience in New York City, Chef Pitipong has developed dishes of diverse flavors and tastes. In 2012, the celebrated chef opened his first restaurant, The Nuaa, which is featured in the 2014-2015 Michelin Guide.