Portraits of Philly: Kalaya’s Nok Suntaranon

Clay Williams: What’s making Philly such an exciting city to eat and drink? What makes it stand out to you?

Nok Suntaranon: Philly is a city with so many talented chefs and wonderful restaurants, and it’s such an accessible food city to most people as well. The food and drink here comes with a family-friendly environment, and it’s more casual than in other cities while still being a fine dining destination. That’s what makes it special. You can experience fine dining in Philly without having to get dressed up or make it a big, expensive special occasion. With so many talented chefs moving here, and with the incredible clientele that comes with our city, there’s an opportunity for restaurants to thrive because everyone is so supportive. Our dining scene is truly unique.

Now that Philly has been established as a food destination, what comes next? How do you want to see the food scene develop and grow? What do you want to stay the same? What does Philly need more of?

I would love to see more chefs get the opportunity to make their dreams a reality, and to get their business to the next level. I would love to see more collaborations among big hospitality groups and corporate groups working with underrepresented chefs and ethnic cuisines. I want to see Philly remain a very approachable and accessible food city, but I also want to see more people get recognized.

Who or what in Philly is inspiring your creativity right now? What are you eating or drinking that you are excited about?

I am inspired by Emily Riddell at Machine Shop bakery at the Bok Building, and I was also inspired by working with Ed [Crochet] and Justine [MacNeil] of Fiore Fine Foods for our residency, also at Bok. They both inspire my creativity every single week. I also get inspiration from my entire team at Kalaya, especially my partners from Defined Hospitality: Greg Root, Al Lucas, and Nick Kennedy inspire me each and every day, and they’re a huge part in what makes Kalaya unique and growing each and every day.

How do people in the Philly hospitality community show up for one another? Do you find it to be more or less than what you hear of in other cities?

We have an amazing community here and everyone is here for one another every single day. We all give each other the support we need, and we do unconditionally. It’s one of the most beautiful, friendly, and biggest chef communities in the country that supports one another in a way you don’t always see elsewhere. I’m so grateful to be a part of it, and it’s exciting to watch it grow more and more every day.

What are you focusing on right now? Are you working on anything new?

Right now, I am focusing on continuing to put out the best food and service possible at Kalaya, and to never get complacent or take anything for granted after recent awards or successes. You cannot ever take your foot off the pedal or treat every single day the same. We strive to make sure every single customer has the best possible experience night in and night out. I am also focusing on my new cookbook, which has been in the works for quite some time, and something that is very exciting and will honor my mother (Kalaya) and all of our hard work we’ve put in over the years.

Clay Williams is a Brooklyn-based photographer whose work takes him across the country and beyond, documenting stories of food, culture, and community. Follow him at @ultraclay.