Chef Jack's culinary journey started at 7 years old in Surin, Thailand. Growing up in Southeast Thailand, he was surrounded by the sights and smells of his grandma's kitchen and mom's restaurant, where traditional Thai cuisine was made with love. He began working at 18 at the Rio Hotel and Caesars Entertainment in Las Vegas, spending 20 years learning and growing, mastering everything from butchering to cooking family meals. Jack's rural upbringing on a farm gave him a deep understanding of local produce and agriculture. He gained hands-on experience with fresh veggies, seafood, and poultry, including fish, shellfish, chicken, and duck from his family's farm and neighboring farms. In Las Vegas, Jack blended his authentic Thai flavors with the city's vibrant culinary scene, creating a unique dining experience that combines tradition and innovation.