our story
humble beginnings
∞
humble beginnings ∞
The original Pink Salt concept was launched in 2019 at the Fulton Galley Food Hall, located on Chicago’s famed “Restaurant Row.” Completing only brief stages at Au Cheval and Nico Osteria, opening and running a restaurant was a bold leap. Using the space as a launchpad, Pink Salt quickly became one of the city’s most sought-after Thai establishments.
During the pandemic, Pink Salt transitioned into a pop-up series, diving deeper into regional Thai cuisines and exploring the nuances of Thai food. Reviving traditions while creating new ones, Palita handcrafted sauces and pastes that brought her menus to life. When customers began requesting extra sauces to take home, she happily obliged, as they were a true labor of love.
Today, Pink Salt thrives as a supper club and dinner series, popping up in exciting venues across the city, including Soho House, Blind Barber, Nine Bar, Longman & Eagle, Ramen-San, and Lululemon, among others.
meet our mother
🗝
meet our mother 🗝
I am a proud second-generation Thai and a self-taught cook. Born in central Illinois, I spent my summers growing up outside of Bangkok with extended family, learning how to cook. Immersed in “suan” life—a riverside culture rich in tradition and slow food—I absorbed dishes and practices that are becoming harder to find. Every year, I would return to America, practicing, researching, and obsessing over how to recreate the flavors of Thailand. When I was 8, I even wrote a cookbook with colored pencils—though it never got published.
Despite career changes, I always returned to food because it connects me to my identity. To me, food is a form of love—without words, without judgment, and nourishment for the ones who matter most. I created Nam Prik Pao to celebrate Thai flavors and carry them with me wherever I go.
~ Palita Sriratana
Chef & Founder
