Our Philosophy
At PAYAKK, our culinary journey is deeply rooted in the lifelong philosophy of Chef Tobb—shaped by over 30 years of experience, starting in a family kitchen in Phichit, a small town in the lower northern region of Thailand. From those early days to formal training at top culinary schools in Thailand and Japan, Chef Tobb has remained committed to a core belief: that food should be sustainable, health-conscious, and creatively inspired by local ingredients.
This philosophy lives on at PAYAKK. We honor Thai culinary traditions while reimagining them for today’s world—sharing the stories and flavors of Thailand with the Bay Area and beyond. Our approach is guided by a deep respect for the environment, a passion for ingredient integrity, and a desire to create meaningful cultural dialogue through food.
Chef Tobb believes that every dish has the power to connect East and West—and that true sustainability begins with mindful choices in the kitchen. At PAYAKK, every plate is a step toward that vision.
Eat Together
Experience the soul of Thailand through every bite — where each dish tells a story of heritage, passion, and flavor at PAYAKK Dine-in
NOT JUST JASMINE RICE
One of the things we’re most proud of is serving Thai rice — not just jasmine rice, but a whole variety of native grains.
At Payakk, we want to share the stories behind other types of Thai rice too, like brown rice, “Lueam Phua” (literally Forget-Husband rice), and glutinous sticky rice.
Thailand’s geography makes it one of the best places in the world for growing rice, and each region has its own unique varieties.
Today, we invite you to discover and enjoy the rich diversity of Thai rice with us.
SUA RONG HAI
Thai-style grilled Rib-eye, marinated in a flavorful mix of soy sauce, garlic, and Thai spices. Served with “Nam Jim Jaew”, a traditional Northeastern Thai dipping sauce made from roasted rice powder, chili flakes, lime juice, and fish sauce.
At Phayak, we still use the traditional method of grilling “Seua Rong Hai” (Thai grilled beef). We use high heat over a charcoal grill and coat the meat with a rich, flavorful sauce for a short time to achieve a smoky aroma while keeping the beef tender and juicy.
MOR GEANG
Traditional Thai desserts often use coconut sugar as a key ingredient.
Historically, we’ve had access to natural, unrefined sweeteners that not only offer sweetness but also carry a fragrant, creamy aroma reminiscent of coconut.
At Payakk, we blend time-honored Thai dessert-making methods with French pastry techniques to create something unique — a distinct texture, yet still deeply rooted in authentic Thai flavors and aromas.
THE KITCHEN
FROM EXECUTIVE CHEF
My first cooking teacher was my grandmother.
She began teaching me when I was just four years old—not just how to cook, but how to respect the process of cooking.
One thing she always said stayed with me:
“Cook your best. Food is meant for people to eat. Even if no one else eats it, you should still want to eat it yourself.”
That one sentence taught me so much—
about caring for the people we cook for, about respecting ingredients, minimizing waste, and being mindful of the world around us.
At Payakk, this belief runs deep.
Every dish is more than just food—it’s a collaboration, a story made possible by every single team member.
From the preparation of ingredients to the final plating and the setting of the table, every step matters. Every person matters.
That’s why Payakk doesn’t just stand for me as the Executive Chef.
It stands for all of us—a team devoted to delivering not just great food, but a shared culture of care, respect, and intention in every dish we serve.
We cook with our hearts.
And we hope you feel that in every bite.
-Chef Tobb Pinpech-
