Check Out Preeya Poopichayapongse’s Story

Today we’d like to introduce you to Preeya Poopichayapongse.

Hi Preeya, we’d love for you to start by introducing yourself.
I have over 16 years of experience in the hospitality industry. I earned my undergraduate degree in Ecotourism and Hospitality Management from the International College for Sustainability Studies at Srinakharinwirot University in Bangkok, Thailand. I later completed a Master’s in Hospitality Management and Services from La Rochelle Business School (LRBST – Group Sup de Co, accredited by the UNWTO) in La Rochelle, France.

I began my career at the renowned Rayavadee Resort in Thailand, working in the Service and Activity Department. I then returned to my alma mater as a lecturer, teaching sustainability and hospitality management for two years.

After relocating to the United States, I started as a waitress before quickly rising to become a manager and partner at My Vegan, where I played a key role in the restaurant’s growth over six years. I also managed Kaviar Sushi Bar in Old Town Pasadena for two years.

Currently, I am a partner in several ventures, including My Vegan Pasadena, My Vegan Colorado, Nostalgic Café, and Kwan Kitchen, and I am the owner of Boba Cha Cha, all based in Los Angeles, California.

In addition to my entrepreneurial endeavors, I am a Ph.D. candidate at Grand Canyon University, further expanding my academic and professional expertise in the field.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It definitely hasn’t been a smooth road. While I’m incredibly grateful for where I am now, the journey has come with plenty of challenges.

Moving from Thailand to France for my Master’s was a big adjustment—new culture, new language, and being far away from home. I had to push myself out of my comfort zone constantly, both personally and professionally.

When I first moved to the U.S., I started as a waitress. It was humbling, especially after having taught at a university and worked in respected resorts. But I saw it as a learning experience and a stepping stone. I worked hard, learned fast, and eventually became a manager and then a partner at My Vegan. Still, stepping into the business side of the industry in a new country wasn’t easy. There were challenges around navigating regulations, building a reliable team, and managing finances—none of which came with a guidebook.

There were times I doubted myself. Times I was exhausted, questioning whether I’d made the right move. But I always returned to my passion for hospitality and creating experiences for others. That’s what kept me going. Every struggle taught me resilience, flexibility, and a deeper appreciation for every win—big or small.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I’m an entrepreneur and hospitality professional with a deep passion for creating meaningful dining experiences. I specialize in hospitality management, restaurant development, and sustainable business practices. What I’m really known for is bringing a unique blend of cultural perspective, creativity, and heart into every project I take on—whether it’s running a restaurant, managing a team, or building new concepts from the ground up.

What I’m most proud of is the journey itself—starting over in a new country, working my way from the ground up, and now being a partner in multiple successful restaurant ventures, including My Vegan, Nostalgic Café, Kwan Kitchen, and Boba Cha Cha. I’m also incredibly proud of my time as a lecturer, sharing knowledge and inspiring students in the sustainability and hospitality space.

What sets me apart is my global background and the way I combine business strategy with genuine care—for both people and the planet. My roots in Thailand, academic experience in France, and entrepreneurial life in the U.S. have given me a wide lens and a lot of adaptability. I lead with both structure and soul, and I always aim to create environments where people feel welcome, cared for, and inspired—whether they’re customers, employees, or partners.

Do you have any advice for those looking to network or find a mentor?
My biggest advice for finding a mentor or building a strong network is to lead with authenticity and curiosity. Don’t approach people just because of their title or status—connect with those whose values align with yours, who inspire you, and who are doing the kind of work that excites you.

What’s worked well for me is staying genuinely interested in people. Some of the most valuable connections I’ve made came from simply having real conversations—whether it was with a coworker, a guest, or someone I met at an event. I always try to stay open, listen more than I talk, and ask questions that go deeper than surface level.

Also, don’t be afraid to start small. A mentor doesn’t always have to be someone with a big title—it could be someone a few steps ahead of you who’s willing to share their experiences. And mentorship doesn’t have to be formal, either. I’ve learned so much just by observing how people carry themselves, how they handle challenges, how they lead teams.

Lastly, add value whenever you can. Whether it’s helping someone promote their work, sharing a resource, or just being supportive—relationships thrive when there’s mutual respect and exchange.

Networking, for me, has never been about collecting business cards—it’s about building meaningful, lasting relationships. Those are the ones that make a difference.

Image Credits
Boba cha cha