At the heart of VIV’s evolution is Executive Chef and Founder Verasak Sangsiri. A lifelong restaurateur, passionate culinary creative, and the visionary force behind Kinnaree Hospitality Group, Chef Verasak has spent decades shaping and evolving Thai cuisine in New York through a combination of deep cultural knowledge, technical precision, and an instinct for hospitality.

Born into a family of food entrepreneurs in Thailand, Chef Verasak grew up immersed in the energy of busy kitchens and street-side eateries—from noodle shops and rice curry stalls to traditional chicken rice restaurants. This early immersion built a lifelong obsession with food rooted in memory, craftsmanship, and the emotional connection shared over a meal. His international journey began in the mid-1990s working in professional kitchens in London, followed by studying Hotel Management at Payap University in Thailand, and later operating his family’s restaurant in Redondo Beach, California.

Determined to deepen his culinary expertise, Chef Verasak attended The Culinary Institute of America and subsequently sharpened his elite technical discipline at Bouchon Bakery under the Thomas Keller Restaurant Group. This rigorous background refined his attention to detail, shaping the thoughtful, layered approach that defines his cooking today. Blending traditional Thai foundations with contemporary creativity, Chef Verasak’s work reflects a deep respect for regional flavors while continuously pushing them forward for a modern audience.