Thai Bloom marks its first six months of business with an impressive set of achievements. Profitable from the start, the restaurant takes pride in a loyal clientele and high marks from Internet-based consumer reviews. The restaurant has a coveted position in this month’s Portland Food Adventure. IPhone’s Siri even provides a referral when asked to search for a Beaverton Thai restaurant.

Today’s success is a welcome relief from the devastating news a year ago that the staff’s former employer – Typhoon Restaurants – would cease operations. Dozens of Thai nationals found themselves out of work and at risk of losing residency status in America. Among them was a highly experienced, award winning chef named Sayan Promwongsa.

A native of rural Thailand, Sayan spent over a decade studying with accomplished chefs in Bangkok and South Africa where he mastered the preparation and presentation of a treasure trove of Thai food and beverage recipes. He also proved adept at intricate fruit and vegetable carvings which adorned the finest Bangkok buffet tables. As the Chef De Partie at the Siam Inter-Continental, he was awarded the 1998 Bronze Medal and 1999 Gold Medal by the Thailand Chef’s Association. Sayan came to America in early 2000 where he served as the Typhoon’s Head Chef in Beaverton until the February 5, 2012 closing.

“I really love to cook. For me, it is like making art. When I was at Typhoon, I was able to share my work with many people and help train young chefs,” Sayan said. “When the restaurant closed, I knew that I did not want to leave my future up to someone else. It was time for me to be the boss.”

Sayan found an able partner in a long-standing Typhoon customer, Walter Bowers. Walter was already a seasoned entrepreneur with two software start-ups to his credit when he and Sayan joined forces. Walter incorporated the business, authored the business plan, managed site selection and building improvements, established supply lines and banking relationships, and launched the marketing efforts to build share. He serves as the restaurant’s General Manager.

The two partners are committed to operating the restaurant from top-to-bottom according to their high professional standards. They support a full range of dining services with deep experience and expertise among the kitchen and wait staff, which includes 3 Typhoon Head Chefs and an Assistant Manager. Top tier ingredients, service excellence, and an attractive setting are other hallmarks of quality. Thai Bloom is a fair trade establishment that respects employees, vendors, and governmental agencies.