Meet Gunn Pankum of Santa Monica

Today we’d like to introduce you to Gunn Pankum.

Gunn, we appreciate you taking the time to share your story with us today. Where does your story begin?
My culinary journey began in Thailand, moving frequently as a military child. This nomadic life allowed me to experience the diverse culinary regions of my home country, shaping my palate from a young age. By 12, my life changed: out of necessity, my family moved in with an Auntie, and I became the family cook. I prepared meals before school, delivered lunch to my mother’s stall at the market, and cooked dinner every night. I learned to cook by watching street vendors and asking questions, but I was inspired by the “heavenly” Royal Thai leftovers my Auntie brought home from her work, as a cashier, at a high end Thai restaurant that served Royal Thai cuisine – it has since earned a Michelin Star. Royal Thai style is a more spohisticated style of cooking as oppossed to Thai street food.

I arrived in America in 1997 with $500 in borrowed money and a drive to succeed. I learned English at Evans Adult School while scooping ice cream, working at Starbucks and working at many restaurants around L.A. By 2006, I became a founding partner of Bulan Kitchen, the first completely vegetarian Thai restaurant in L.A. However, my most profound shift happened in 2005 when my father became terminally ill. As I was not in the position to return to Thailand, all I could do is pray for my father. In the Buddhist tradition of making a sacrifice to strengthen prayers and generate good karma, I gave up meat and dairy to end animal cruelty. While my father passed away, my commitment to veganism remained, and my own health improved.

In 2011, I sought to deepen my knowledge of the healing power of food and enrolled in the Chef’s training program (90% Plant-Based) at the Natural Gourmet Institute in New York City, emphasizing “health supportive” cuisine and a whole-foods based approach to cooking. Returning to Los Angeles, I opened Satdha, Plant-Based Thai Kitchen in 2013 in Santa Monica. Satdha is my homage to a city that gave me opportunity, a city where I can provide for my family and share a high-level culinary experience that is 100% plant-based but rooted in authentic Thai techniques.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The path hasn’t always been easy. The first of my family arriving in a new country with limited resources and a language barrier was a massive hurdle, but it taught me resilience. Professionally, the challenge has been maintaining the integrity of traditional Thai flavors—the balance of spicy, sour, salty, and sweet—without relying on the highly processed meat substitutes that many expect. Sourcing high-quality produce directly from farmers’ markets and specialty vendors to meet my standards requires constant dedication, but it is necessary to create food that makes people feel good after they eat.

Can you tell our readers more about what you do and what you think sets you apart from others?
My work is a testament to the belief that plant-based dining can be a high-level culinary experience. Satdha is a haven for both vegans and non-vegans to explore a dietary choice that doesn’t compromise on flavor or heritage. I practice “daughter to mother” cooking, which means every dish is prepared with the same health-conscious care I give to my own mother. Satdha’s recent Thai Select – Signature designation from the Thai Ministry of Commerce (2024) proves that you can stay 100% plant-based while maintaining the highest standard of authentic Thai character. My goal is to show that through veganism, we can honor our culture, our health, and the planet, one bite at a time.

Do you have any memories from childhood that you can share with us?
My most vivid memory is the “Aha!” moment I shared with my mother and sister. After years of trying to mimic the sophisticated Royal Thai style flavors of the leftovers my Auntie brought home from the restaurant she worked at as a cashier, I finally found success. Years later, I took my mother and sister to that very same restaurant. After the first bite, they both looked at me and smiled—they finally understood the standard I had been chasing since I was a child in our Auntie’s kitchen. It was the moment my culinary “why” was validated.

Contact Info:

• Website: https://www.satdhakitchen.com
• Instagram: https://www.instagram.com/satdha/
• Facebook: https://www.facebook.com/Satdhakitchen