Discover the Flavorful Story Behind Pink Salt Kitchens

From our beginnings as a restaurant to our handcrafted Thai sauces, Pink Salt Kitchens celebrates the bold flavors of culinary heritage while empowering communities

How Pink Salt Kitchens Was Born

Pink Salt Kitchens began as a dream to bring bold, vibrant Thai flavors to Chicago diners. In 2020, Chef Palita opened the doors to her restaurant, but when the challenges of the pandemic struck, she was forced to reimagine her vision. From intimate pop-ups that showcased her creativity to launching a line of handcrafted sauces, Palita’s adaptability turned a challenging moment into an opportunity to connect with more people than ever before.

The Chef Behind the Bold Flavors

Growing up in a family where meals were love letters, Palita was raised on bold flavors and Thai traditions. Born to Thai immigrant parents, Palita’s culinary journey is deeply rooted in her heritage and driven by her passion for creating meaningful connections through food. With every jar of Nam Prik Pao, Palita brings the stories and ingredients of her Thai upbringing into homes and kitchens across the U.S. Her sauces are not just condiments—they are an invitation to taste, explore, and create. At the heart of Palita’s mission is a commitment to authenticity in practice, honesty in ingredients, and empowerment in business

Built on Passion and Purpose

At Pink Salt Kitchens, everything we do is guided by our core values:

Cultural Integrity

Respect for Thai heritage while embracing the creative possibilities of cooking for diverse, modern kitchens.

Quality Ingredients

We use only natural, ethically sourced ingredients to create sauces that are as wholesome as they are delicious.

Empowering Communities

A portion of every purchase funds mentorship and education programs that uplift underserved Asian and immigrant youth.

Inspiring Kitchens Everywhere

Chef Palita is reimagining traditional Thai flavors in ways we’ve never tasted before.

– Chicago Tribune

One of Chicago's most resilient and inspiring food entrepreneurs.

– Chicago Tribune