Chef
Blue.

Modern Thai, shaped by
memory and discovery.

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Chef Blue smiling in natural daylight, wearing her white chef’s jacket and culinary medals

A personal philosophy

“Revisiting childhood
through flavour.”

Chef Blue carefully finishing a plate in the kitchen

01 / The storyCharoen Krung → Melbourne

Bangkok instinct.
Melbourne craft.

For many, Charoen Krung is a place to discover Bangkok through its food. For Blue, it was simply home.

Growing up among its street stalls, family kitchens and generations of food traditions, Sarunya “Blue” Chanadisronchai learned the flavours that draw both locals and travellers to this corner of Bangkok.

Today, the Thai–Australian chef brings that sense of home to modern Thai cooking. Australian produce, a life of travel and more than a decade in professional kitchens give familiar flavours a new expression.

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A wider world of flavour.

Before stepping into professional kitchens, Blue spent several years leading tours across Europe. Travel introduced her to restaurants, hotels and dining cultures far beyond the food she had grown up with in Bangkok. She later turned that curiosity into writing, contributing food stories to a Japanese magazine.

Coming from a working-class family, becoming a chef abroad was a path she had to build for herself. She saved from her own work to move to Australia, study cookery and turn a lifelong curiosity about food into a profession.

In Melbourne, curiosity became craft.

Over more than a decade, Blue built a foundation across traditional Thai cooking, five-star hospitality and contemporary Australian dining. The precision of hatted fine dining at Stokehouse, the ingredient-led approach of Steer Dining Room—recognised in the World’s 101 Best Steak Restaurants—and the pace of The George on Collins each added to her perspective.

Those experiences meet in her cooking today: Thai flavour and childhood memory, interpreted through Australian ingredients and contemporary technique. Whether creating a chef’s table or cooking alongside other chefs, Blue returns to the same question—how can a dish carry a story worth sharing?

Blue.

02 / On the plateSelected culinary work

Familiar roots.
Fresh expression.

Thai flavour, Australian ingredients and a considered approach to texture. Familiar tastes, explored through a different lens.

Murray cod roulade surrounded by tom kha foam and fragrant oil — 01 / Savoury
Murray cod, tom kha
A delicate roulade and coconut foam. The familiar warmth of a Thai classic, in a different form.

Roasted cauliflower glazed with tamarind, finished with nuts, herbs and chilli — 02 / Plant-led
Cauliflower & tamarind
Caramelised edges, a sweet-sour glaze and a little crunch. A vegetable given the centre of the plate.

Layered pandan custard millefeuille with fruit and delicate edible flowers — 03 / Sweet
Pandan millefeuille
Fragrant Thai custard, delicate layers and a playful finish. Comfort remembered through texture.

Selected dishes from Chef Blue’s Modern Thai portfolio.

03 / Selected moments

Beyond the
everyday service.

2025Event archive

Chef’s table at Thai Tide

Rising Tides · Reviving Childhood Memories

Archived 2025 Thai Tide Rising Tides poster featuring Chef Blue’s Reviving Childhood Memories chef’s table

2026Collaboration

Chef Black collaboration

The George on Collins

With Chef Black (Phanuphol Bulsuwan) of Blackitch Artisan Kitchen, Chiang Mai — recognised with a MICHELIN Plate.

2026Competition

ACF Culinary Challenge

A moment beyond the kitchen.

Chef Blue holding a culinary medal and wearing her competition medals outdoors

04 / Stay in touch

Good things begin
with a conversation.

For professional enquiries, collaborations, or simply to say hello.

Professional enquiriesEmail Blue Follow the journey@chef.bluee

Chef
Blue.

Bangkok,
in every bite.

A Thai soul.
A Melbourne
point of view.