The Time for GIVING is Now

IT’S A BUSY—AND DELICIOUSLY FRAGRANT—SUNDAY AT THAI @ US. KIDS CRUNCH on freshly fried spring rolls while adults ponder which level of spice will be just right. Sharp notes of lemongrass, ginger, and Thai chili mingle with the scent of sesame oil. Waiters hustle to refill creamy Thai iced teas and deliver large plates of noodles while from behind the front counter, Nan Choomnafai smiles broadly, overseeing it all.

In the kitchen, there are other sites and sounds: dishes and pans clang, hot oil bubbles, woks over open flames toss fresh vegetables, and the sounds of spices being chopped create their own symphony. Conducting this orchestration of ingredients is chef Thep Choomnafai.

Behind the well-oiled machine and the smiling faces, however, is a classic story that defies cliche. It’s a story of immigrant Americans finding their path, overcoming odds to great success, and not waiting one second to give back. But it is also a story of love that comes in many forms and that sparks a shared vision for making the world a better place one plate of food at a time.

Born Beneath The Same Stars

Nan and Thep’s upbringings have many similarities. Nan was born in Phra Nakhon Sri Ayutthaya, Thailand, and Thep was born in Chaiyaphum, Thailand. Both families struggled simply to afford food and rent.

Nan was a gifted student, but her family had no money for college. Her teacher at the time—whom she calls “mother,” a Thai tradition for those in your life with a mothering influence—had an uncle who worked at a local newspaper. The teacher’s uncle published a story about Nan’s academic potential and her inability to pay for college. It went viral. Thousands of dollars in aid poured in and the letters of support poured in as well. She was featured on news shows, radio stations, and was even contacted by the queen of Thailand to receive a royal scholarship. It looked as if her luck had changed, and college was going to be a real possibility.

One check she received, however, really caught her eye. It had been mailed from the United States, and it had come from a town called Paducah, Kentucky. Thep Choomnafai had migrated to the United States and was working in the kitchen at Jasmine Thai Cuisine and Sushi Bar in Tennessee and Kentucky. He ultimately became the Paducah restaurant’s head chef. Although Thep was on a limited budget, he was moved by Nan’s story and sent her money for school from his new home in the United States.

After emailing him a heartfelt thank you, Nan and Thep struck up what she describes as an uncle-like mentorship through email. He provided her with encouragement and a listening ear when times were tough.

“Who knows when we’ll be rich. We choose to give NOW because we don’t know when that day is coming, and we’re not going to wait for it.”

—NAN AND THEP CHOOMNAFAI

And because her own parents had both passed away, that steady voice of support and love helped her tremendously.

After finishing her bachelor’s degree in Economics, Nan went on to complete her master’s degree in business administration from Mae Fah Luang University in Chiang Rai, Thailand. But despite her academic success, finding a job wasn’t easy. Nan was born with a physical disability—a fact that doesn’t impact her ability to be a business leader— but stereotypically impeded her ability to be hired.

After years of frustration, she decided to try her luck in the U.S. And because she only knew one person in this vast new country, she decided to move to Kentucky. Surprisingly, she didn’t let Thep know she was heading his way. When they met in person for the first time, Nan bravely stated, “I’m here. You can help me, or I’ll figure it out by myself. But I’m staying.”

A Partnership Is Formed

Thep was shocked, but he also knew that it was now his job to help this courageous woman. He did, and when the pandemic hit and he lost his job at Jasmine, she was able to return the favor tenfold. Like many restaurant workers in 2020, things were looking a little bleak. But rather than give up, Thep decided to strike out on his own, and the mentorship he had provided Nan turned into a partnership as they learned to navigate the waters of American small business ownership.

With her business training, Nan set to the task of an indepth study of opening a business in her new hometown.

“It was way different than what I was used to in Thailand, and there was a lot to learn,” Nan notes. “I was still working on my English at the time, so it was even harder because we had to work through some language barriers. But I knew we could figure it out, and we did!”

While she worked on the business aspects, Thep created a menu and supplied the kitchen. Like many of us, you probably remember dying for a taste of good takeout in a time when going to a restaurant wasn’t possible. So you may remember the couple’s 2020 opening. They started as a takeout-only restaurant at their Lone Oak Road location and built a loyal customer base. Once they were able to open for dine-in, customers couldn’t wait to get a table.

HEY MOM & DAD!

DON’T FEAR THE BACK-TO-SCHOOL