We recently connected with Anna Thatsanaphonh and have shared our conversation below.

Anna, thanks for joining us, excited to have you contributing your stories and insights. What’s the backstory behind how you came up with the idea for your business?

Everyone knows Thai food. What they don’t know is that some Lao dishes are hidden in Thai restaurants because a lot of Lao business owners are afraid to market them for what it truly is, soley because the majority of people do not what what or where Laos is. A lot of people are afraid of the unfamiliar.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

My goal as a private chef was to highlight authentic Lao dishes and put our country on the map. I also wanted to showcase these recipes in a more modern way, cause let’s face it- a lot of dishes lack presentation and we eat with our eyes. My goal was to showcase our dishes in a more modern, elevated presentation and also offer vegan and gluten free items.

We’d love to hear the story of how you turned a side-hustle into a something much bigger.

I didn’t learn how to cook until I was 19. I had moved to Canada and worked in my aunts restaurant as a waitress. My love for cooking developed there and I didn’t fully pursue it until the pandemic. I was a laid off from my regular job and had to get creative. The timing was just right- I had the time and energy to shift my focus into what I was most passionate about. I started offering catering trays and then quickly built a following on social media which led to focusing on offering my services for big events and private parties. Since then, I’ve been able to build up a steady clientele which I am extremely grateful for. I was also able to start a partnership at a brick and mortar restaurant.

Can you share a story from your journey that illustrates your resilience?

With my history of waitressing, that experience definitely helped me gain tough skin and patience for all types of people. No matter how good your food is, you’ll always have a difficult customer. Especially when it comes to being a private chef, you have to be able to remain professional but still be able to stand your ground. In my experience of dealing with rude clients, you have to remember to stay true to your brand and continue to represent yourself. Not everyone is going to like your style and that is completely okay.

Contact Info:

• Website: Theepicureanbunny.com
• Instagram: Instagram.com/Theepicureanbunny