Chef Andre Natera sits down with Jam Sanichat, chef-owner of Thai Fresh in Austin, Texas, to explore how restaurant culture, wage models, and culinary traditions intersect.

Jam explains why she eliminated tipping at Thai Fresh and replaced it with a transparent service fee designed to provide stable wages and reduce front-of-house and back-of-house pay disparities.

The conversation also traces her journey from teaching Thai cooking classes and selling prepared foods at farmers markets to building Thai Fresh into a full restaurant and cooking school with vegan desserts, gluten-free ice cream, and a sustainability-focused sourcing philosophy.

Jam shares how she crowdfunded a memoir-style cookbook through Kickstarter, breaking down the strategy behind a successful campaign including reward tiers, promotional planning, and production timelines.

For cooks and chefs interested in Thai cuisine, Jam explains the five-flavor balance that defines Thai cooking and discusses pantry staples like fish sauce, pandan, and curry paste that help create bold, layered flavor.

This episode blends restaurant economics, cookbook publishing insights, and practical Thai cooking knowledge for anyone curious about the intersection of hospitality business and culinary tradition.

Thai Fresh Instagram : https://www.instagram.com/thaifresh/

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