Chanon Thai Cafe
“I came to Utah for school, but I stayed because I fell in love with the people, the environment, and the opportunities,” shared the inspiring restaurateur, Chanon Vanngam. Her journey from Thailand to the United States is as remarkable as the dishes she serves in her beloved Thai restaurant.
It was December 2001, when Chanon first set foot in Utah, just in time for the Winter Olympics. The decision to move halfway across the world stemmed from an invitation by American missionaries who had helped her father teach English in Thailand. They saw potential in her and encouraged her to explore opportunities in the United States. “They invited me to visit Utah to see if I liked it. Everyone was so nice, so welcoming, and despite my limited English, they understood me. It made me feel like this was a place where I could truly belong.”
Chanon’s journey was not just about finding a new home; it was also about pursuing education. She had already earned a bachelor’s degree in Food Engineering from a university in Thailand, a field deeply connected to her country’s rich agricultural and culinary traditions. “Thailand is known for its food industry—canning, processing, and exporting goods like rice and coconut milk. I was familiar with the science of food, which led me to pursue a degree in biochemistry at the University of Utah.”
Chanon also enrolled in an English program at the University of Utah. Her academic path was challenging, especially since she was far from home and navigating life in a new country on her own. “It was my first time flying, a 24-hour flight, and I was alone. But I was determined to make the most of it.” For the first six months, Chanon lived in the American missionaries’ home. They taught her to ride the bus and navigate Utah. Eventually, the daily commute into Salt Lake City for classes became too much, so she decided to find a place near the university.
While studying, she worked in several Thai restaurants around Salt Lake City, honing her skills and gaining invaluable experience. Before long, she realized she wanted to create something of her own. At the tender age of twenty-two, while still a senior in college, she opened her current restaurant. “It was challenging, but I had my mom here to help me. She was my rock, and with her support, we made it work.”
Chanon’s mother, who had spent thirty years cooking for an elementary school in Thailand, brought a wealth of knowledge and authentic recipes to the table. “My mother’s recipes are the heart of our restaurant. She has such a deep understanding of Thai cuisine, and she’s always insisted on using fresh ingredients. She doesn’t know how to cook any other way.” Chanon Thai Cafe quickly became known for her mother’s authentic flavors. “We grow our own Thai basil, green beans, and onions during the summer, and we source other vegetables from local farmers markets. My mother taught me the importance of fresh produce, and it’s something we’ve always prioritized in our cooking.”
Chanon’s husband was a friend when they lived in Thailand. He came to the States with his family but lived in Virginia. He tried to get a visa to attend school there but was unable, so he asked Chanon if she could help him study in Utah. He came for a few years and then returned to Virginia. When Chanon opened her restaurant in 2006, she asked him, “Can you come help me to open my restaurant?” and he agreed. “We got married two or three years after I opened the restaurant, around 2009.”
Shortly after, her husband decided to attend The Violin School of America. “He’s the first Thai student to have completed the program, which is quite a prestigious achievement.” He no longer works in the restaurant with Chanon, focusing instead on building projects and making violins in their home.
Chanon’s sister, who had been living in Boston since 2005, joined the business, making it a true family affair. “She moved here just before COVID hit. Now, with my mother, my sister, and me, it really feels like a family-run restaurant. We treat everyone who comes through our doors as friends and family. That’s our concept—we may not be professionals, but we are passionate, and we care deeply about our customers.” The restaurant stands as a testament to Chanon’s hard work, determination, and the strong bonds of family. “We’re not just serving food; we’re sharing a piece of our culture, our heritage, and our hearts with every dish.”
Her journey from a young student in Thailand to a successful restaurateur in Utah is a story of resilience, passion, and the enduring power of family. Whether through the authentic flavors of her mother’s recipes or the warm, welcoming atmosphere, she has built more than just a restaurant—she has created a home away from home for herself, her family, and everyone who walks through her doors.
