About
Cuisine de Garden draws its roots in Northern Thai cuisine and ingredients.
We bring these familiar elements together with Nordic simplicity and balance, allowing the flavors, aromas, and textures of the ingredients to have distinct space in each dish.
SEASON
Understanding the ingredients at different times of the year.
SIMPLE
Every element has a reason.
SUSTAIN
Pay attention to ingredients, people, and resources.
Rinnameth Thaisuchat
CHEF NAN & BE
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Cuisine de Garden has been based in Chiang Mai since 2011, run by husband-and-wife team Chef Nan and Be. Chef Nan brings experience in design and cooking to the kitchen, while Be oversees hospitality and beverages. Together with the team, they bring food, hospitality and atmosphere into a single experience.
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From the beginning, we have believed in the potential of Thai ingredients and valued the communities that produce them. Quality guides our selection as we explore new possibilities in what surrounds us. Through different flavours and experiences, we seek to offer fresh perspectives on local Thai ingredients and help people from around the world appreciate their value.
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Our food is not bound to any one national cuisine. It draws on years of work, learning and experimentation, bringing these experiences together in flavours that invite discovery, always beginning with the ingredients. Nordic thinking is simply an initial point of reference for understanding our approach, rather than a boundary or a complete definition of our food.
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This intention connects with SEASON · SIMPLE · SUSTAIN, the philosophy we have held from the start: choosing ingredients for their seasonality and quality, giving each element a purpose on the plate, and caring for resources, producers and our team. For us, developing our food goes hand in hand with caring for the relationships that make each meal possible.