Thai tradition meets verve at Buckhead’s Mai Thai Kitchen and Bar.
Mai Thai Kitchen and Bar Co-founder and Executive Chef Tanya Jitsamak pairs more than 15 years of Thai cooking experience with a modern perspective for a menu that’s both classic and current.
How has your background inspired your approach to Mai Thai?
I was born and raised in Thailand, where food has always been an important part of my life. For many years, I served as head chef at well known Thai restaurants in Atlanta. I also had the privilege of learning from “Chef Man” Manote Peungprom, a highly accomplished chef in Thailand who has won several culinary competitions and has extensive experience in Thai cuisine. From him, I gained a deeper understanding of technique and flavor, and how to elevate traditional Thai dishes while respecting their origins. At Mai Thai, I bring together the authentic flavors I grew up with and the experience I have gained throughout my career to create food that feels both familiar and fresh.
How do you describe the restaurant and the experience you’re hoping to create?
We keep the balance of sweet, sour, salty, spicy and fresh flavors of Thai food with a modern expression via dishes like our spaghetti squid ink tom yum lobster or the short ribs Panang curry. We want every guest to feel welcome and comfortable while enjoying exceptional food, handcrafted drinks and a beautiful, memorable dining experience.
What inspired the menu, and how did you decide which dishes to include?
Our menu is inspired by the Thai food I grew up enjoying and the dishes I have prepared throughout my many years of cooking. It features beloved Thai classics like pad Thai, green curry and khao soy, thoughtfully reimagined with unexpected combinations and flavors. Above all, I have chosen dishes that I truly believe in and am proud to share with every guest.
MAI THAI KITCHEN
maithaibuckhead.com
@maithaikitchenandbar
BY Claire Ruhlin
