The hands behind Tamatha
We are a collective of individuals shaped by different places, experiences, and journeys. Each of us carries a unique story—lessons learned, traditions embraced, and perspectives formed over time.
It is through this diversity that our work at Tamatha takes shape. Every creation is a meeting point of past and present, a fusion of the skills, memories, and insights we bring with us. Together, we craft something greater than ourselves—a continuous evolution of ideas, technique, and expression.
Tinn
Family
Birth
Tinn Jenjesda
Founder of Tamatha
Chef de Cuisine
Front of House Staff
Art Director
Content Creator/Editor
Sculptor
Dishwasher #2
Pond Cleaner
Leaf Sweeper
My journey with food began when I was 13, standing beside my great-aunt as she taught me how to cook a Thanksgiving turkey. That moment sparked a curiosity that would shape the years to come. By 15, I was selling cakes, turning passion into practice. At 16, I pursued formal training at Le Cordon Bleu in Bangkok, graduating in Superior French Pâtisserie and Cuisine by 18. Seeking to deepen my knowledge, I then enrolled at
the Culinary Institute of America, earning my bachelor's degree in Culinary Arts.
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At 22, I stepped into the professional world, working at Next, the acclaimed restaurant by Michelin-starred Chef Grant Achatz. As a Chef de Partie, I was immersed in an environment of relentless creativity and precision—an experience that pushed me further as a chef. The experience at Next helped sharpen my skills in both technique and leadership, setting the stage for my growth in the culinary world. At 24, I returned to Thailand and founded 8/92, a private dining experience where we curated custom menus for each guest—an intimate exploration of flavors and storytelling through food.
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After two years, I took a step back from cooking to explore new perspectives, venturing into fields as diverse as sculpting, woodworking, planting, oil painting, graphic design, real estate, ecology, psychotherapy, architecture, and philosophy. Each discipline offered something valuable, reshaping the way I saw creation, expression, and meaning.
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At 28, I returned to food with a renewed sense of purpose, creating Tamatha as more than just a gastronomy studio—it's a space where philosophy, craft, and self-expression converge. Here, food becomes a medium for storytelling, connection, and introspection, where the experiences of our past shape new ideas. For me, cooking is not merely about technique, but about expression, reflecting the evolution of identity and the stories we carry.
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At Tamatha, my goal is to foster an environment where these stories are shared and celebrated, where craft is not about only perfection, but also about being present, authentic, and open to exploration.
Family
Food Taster
Gardener
Interior Design Assistance
Floral Designers
Ironers
Tamatha has never been just a studio—it is a reflection of home, and home is built by the people who live in it. My family has supported me in my journey long before Tamatha even had a name. From the very beginning, they have been part of this space—not only because Tamatha is situated in our home but because everything that shapes its soul, from the garden to the architecture and the objects within, comes from the people who live here.
They are my first tasters, offering their honest and constructive thoughts on our food and design. They ensure that every guest is welcomed not just with a meal but with warmth, beauty, and care. The floral arrangements that grace our dining room are their work—a small but meaningful touch that brings life to each experience. They also take care of the details that might go unnoticed but make all the difference, from carefully ironing my chef's jacket to ensuring that every tablecloth is crisp and perfect.
Tamatha exists because of them, and it only feels right to share this journey with them.
Birth
Knaeith Htaw
Chef de Partie
Artisan Craftsman
Product Designer
Content Assistant
Dishwasher #1
Window Cleaner
Birth has always been a person of diverse skills and interests, finding his way through various trades before discovering his true passion in the kitchen. From an early age, he demonstrated a strong work ethic and a curiosity for craftsmanship, starting his journey at the age of 12 as an apprentice in woodworking.
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By the time he was 16, Birth's weekends were dedicated to working as an apprentice at a motorbike repair shop, where he honed his skills in mechanics. At 17, he expanded his craftsmanship knowledge further by apprenticing at a workshop specializing in casting cement into intricate shapes—developing an eye for precision and form. His diverse background in physical craftsmanship and attention to detail became foundational as he moved through different roles.
At 19, he worked as a racing motorbike mechanic, immersing himself in high-pressure, hands-on work. Soon after, at 20, he took on a position as an aluminum composite sheet installer, refining his technical skills and knowledge of materials.
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It wasn’t until the age of 21 that Birth's career path took a culinary turn. Starting as a dishwasher at The Capital by Water Library, he quickly climbed the ranks, moving from kitchen helper to garde manger, where his passion for food and cooking began to take center stage.
At 24, Birth joined Soufflé and Me by Chef Kai, an Iron Chef, where he worked as a line cook. During his time off, he continued to pursue his love for motorcycles by attending Kijpaisal Motorcycle School, graduating and sharpening his mechanical expertise. By 27, Birth took a brief detour back to his hometown to open his own motorbike mechanic shop for two years, before returning to Bangkok to work as a lead motorcycle mechanic.
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After a few years, Birth felt restless in his mechanical career and decided to return to the kitchen, working as a chef in a restaurant in the Sukhumvit area. It was at the age of 33 that our paths finally crossed, when Birth joined me as a chef’s assistant at 8/92 Private Dining, where we’ve worked together ever since.
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Birth is the kind of person who, once he invests his time and energy into something, embraces it wholeheartedly. His ability to adapt and enjoy whatever he does leads him to continuously improve the quality of his work—no matter the craft or trade. Whether working with cement, aluminum, or food, his dedication and craftsmanship are evident in everything he touches.