We can't wait to share our passion for Thai cuisine with you. Led by Chef Paul Imjard, a native of Thailand, our restaurant has a family origin with a big vision.
Our menu and service go beyond your favorite neighborhood Thai spot, marrying elevated cooking techniques with the flavors of traditional dishes Drawing inspiration from the recipes of Paul's childhood, the team at Tande Thai has developed a sophisticated menu with a focus on deliciously complex flavors and scratch-made dishes.
Everything we do here serves that motto. From the expertly-sourced, high-quality ingredients, to the thoughtfully designed menu and warm, inviting space, our team knows that every part of a meal can nourish both the body and soul.
We believe in the power of slowing down and savoring the experience, because eating well makes for a life well lived. We hope you’ll stop in, stay a while, and enjoy the Tande hospitality.
A culinary career wasn’t always Paul’s plan. With a background in engineering and a successful investment management career of 15 years under his belt, Paul’s experience is vast and varied. But after years working in the corporate world, he began to desire more out of life—specifically, the ability to share his appreciation for his native culture and its exquisite cuisine with others.
In 2012, while still hard at work at his full-time corporate job, Paul helped his family launch their first restaurant. When he later committed to the restaurant full time, he began working on plans for a new elevated concept. Paul took the time to reconnect to his birthplace and returned to Bangkok to immerse himself in the latest trends in Thai foods and flavors. During his 1.5-year trip, he sought out the best sources for quality ingredients while also completing the classical chef training program at Le Cordon Bleu to deepen his knowledge of culinary techniques so he could eventually apply these refinements to his new menu.
Chef Matt's passion for cooking started at a very young age. Born into a family that traveled frequently, Matt encountered many different cultures and types of cuisines and quickly developed a sophisticated palette.
He brings over 30 years of leadership experience in hospitality and culinary arts. Prior roles include Director of Culinary at Bar Louie and Corporate Chef at Rockfish Seafood & Grill. His areas of expertise range from Texas-inspired and deep Southern and Cajun foods, to Italian, Pacific Rim, and Asian, rounding out with a vast knowledge of seafood. With his current passion falling into the category of fusion of flavors and innovation, Matt found his home with Tande Thai.
"I have always loved Thai flavors, and the spices and heat found in traditional Thai food. However, it was the passion and vision depicted by Chef Paul to create an elevated Thai dining experience that really called me to be a part of this endeavor. To put it plainly, I didn't find Thai food. Thai food found me."
Tande Thai was born out of the groundwork of Paul’s first family restaurant, his love of his home country, his commitment to providing top-tier dining experiences, and his desire to elevate a cuisine he knows so well.
The result is a labor of creativity and care, and it shows in every dish.
