Thai Bloom brings gourmet Thai dining to NW Portland, Camas, and the heart of downtown Beaverton. Our chefs are authentic Thai cuisine professionals, having honed their craft through years of apprenticeship in their native country. Each delicious dish we prepare offers a unique dining experience of savory aromas, perfectly blended flavors, and appealing, fine-dining presentation.
Our expert chefs are constantly creating innovative new entrees and specials. So, our menu regularly features exciting new dishes and flavors that foodies and Thai food fans alike will love.
Our staff operates like one big family, and that means we serve yours with pride and a dedication to excellence in everything we do. Quality, consistency, and integrity are cornerstones of our operation, and we source the best, freshest ingredients by having forged strong relationships with the area’s top suppliers. Our company leadership is committed to strong values and ethical operations, and we treat vendors and employees fairly and respectfully.
Meet a few of the people who have helped make Thai Bloom become one of Portland’s favorite Thai restaurants:
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Walter Bowers, General Manager and Co-Founder, is a seasoned entrepreneur and the architect of Thai Bloom’s strategy. His business acumen and keen eye for market opportunity make it possible for the staff to showcase their culinary talents and service excellence. Prior to launching the restaurant, he was the Co-Founder and Technical Director of a successful software development and integration company for retail enterprises.
Sayan Promwongsa is the Executive Head Chef and Co-Founder of Thai Bloom. A native of rural Thailand, he spent over a decade studying with accomplished chefs in Bangkok and South Africa before assuming the position of Chef De Partie at the Siam Inter-Continental. While there, he was awarded the 1998 Bronze Medal and 1999 Gold Medal by the Thailand Chef’s Association. Sayan came to America in February 2000 where he served as Head Chef for Beaverton’s Typhoon Restaurant.
Nunda “Noot” Sybim, Head Chef, has over 30 years’ experience in all aspects of kitchen management. She spent the first half of her career in Los Angeles as a chef, manager, and then restaurant owner. She joined Typhoon Restaurants in 1996 and served as the Head Chef and Kitchen Manager in downtown Portland until 2011.
Pen Promwongsa is the Chef De Partie at Thai Bloom. She began her career in Bangkok as a beverage specialist and joined Typhoon Restaurants 11 years ago as a line cook. Her exceptional skill as a chef, manager, and trainer yielded promotions to Assistant Head Chef and then Head Chef.
Somphone “Sam” Saisiri, Assistant Manager, provides oversight of the wait staff and beverage operations. He served in a similar capacity for over a decade at Typhoon Restaurants. His prior experience includes wine and spirits business management.
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