Location: Los Angeles, CA
Ayara Thai Cuisine continues the tradition of crafting delicious home-cooked food for those dining out, with head chef Vanda Asapahu.
Since Ayara Thai’s opening day, head chef Anna has used home-grown herbs in the restaurant’s dishes. Reflecting both the dishes she ate in the past, as well as her family’s values in sustainable dining, she ensures that all dishes are inspired by and prepared with only the freshest ingredients that the season has to offer.
Today, Anna and her husband Andy’s family traditions are continued and developed into the third generation, through their daughter Vanda. Living and working in Thailand for four years has allowed Vanda to revive old family recipes, and discover new tastes and inspirations. After cooking with relatives and eating her way through the streets and countryside, it is these old recipes and new flavors that Vanda brings back to share at Ayara Thai.
With family recipes and cooking styles passed down through generations, the Asapahu family of Ayara Thai is pleased to offer a taste of authentic Thai food, where quality is never compromised. Using the freshest ingredients, each dish is prepared from scratch and enhanced individually by herbs and spices to ensure the boldest, most genuine flavors.
Chef Vanda Asapahu
Vanda Asapahu is second-generation owner and chef of Ayara Thai in Los Angeles. Vanda worked with non-profit organizations and the United Nations in Thailand. Living in Thailand allowed Vanda to revive old family recipes and travel through the different regions to discover new tastes and inspirations. Vanda brings her individual experiences back to their family restaurant to push the boundaries of Thai cuisine — by adopting her parents’ recipes, creating new flavors inspired by her families experience as first-generation Thai-Americans, and sourcing environmentally-conscious ingredients. Vanda is committed to infusing contemporary values with the Thai culinary heritage that she and her siblings have inherited from their parents.