On June 4, 2025, the Permanent Mission of Thailand to the United Nations organized An evening at a Chef’s Table : Sustainability through Thai Cuisine at Home Studios in New York. Ambassadors and Permanent Representatives from over 13 countries together with their spouses were invited to experience a specially curated dinner highlighting Thailand's commitment to sustainability and cultural heritage through innovative Thai dishes.

Ambassador Cherdchai Chaivaivid began the event by pointing out how sustainability is deeply rooted in the Thai way of life, especially in Thai cuisine. Thai culinary traditions reflect principles of sustainable living: respect for biodiversity, the use of seasonal and locally sourced ingredients, support for small-scale producers, and minimizing food waste. Through the Chef’s Table experience, Thailand showcased how food not only represents cultural heritage but also serves as a powerful tool for achieving Sustainable Development Goals (SDGs), promoting good health, well-being, and sustainability within communities.

The exclusive menu was thoughtfully crafted and presented by Chef Tam Chudaree Debhakam, owner of a two-Michelin-starred and Green Star restaurant. Chef Tam was also recently recognized as Asia’s Best Female Chef 2025. Guests enjoyed modern interpretations of regional Thai dishes, carefully preserving authentic flavors. Notable dishes included Dong Dang noodles, a traditional rice-flour noodle dish originating from Northeastern Thailand, and Jeejuan Curry, a rare northern delicacy seldom found today. The dinner featured local ingredients such as mangosteen from Chanthaburi province and rice from the Samoeng Rice Research Center in Chiang Mai, exemplifying Thailand’s commitment to locally sourced produce.

Chef Tam also shared her culinary philosophy, rooted in ethical and environmental responsibility. Her restaurant grows their own organic garden as well as sources seasonal ingredients from small-scale farmers across Thailand. Food scraps are composted to minimize waste through a closed-loop system. These practices reflect Chef Tam’s unwavering commitment to sustainability, circular food systems. The event also accented women empowerment in a food industry.

The Chef’s Table kept guests enthusiast with stories behind each dish, while engaging in meaningful dialogue on sustainability and cultural exchange. The event served as a tangible preview of Thailand’s efforts to put Sustainable Development Goals (SDGs) into implementation, paving a way for the country’s Voluntary National Review presentation on SDGs at the High-Level Political Forum in July 2025.