Our Story

Some people choose to cook. For Chef Ingrid, it was never a choice

— It was simply who she was.

A third-generation restaurant owner, Ingrid grew up in Thailand surrounded by food, family, and the rhythms of a working kitchen. By the age of ten, she was already cooking in her parents' kitchen

— not as a chore, but out of genuine love. That love never left her.

In 2007, Ingrid came to Colorado to pursue an internship at The Broadmoor, one of America's most celebrated five-star resorts. What began as an internship became a fourteen-year journey — working both front-of-house and in the kitchen, learning the craft of hospitality at the highest level, and developing the discipline and attention to detail that define every plate at Zesty Thai today.

But the dream was always her own kitchen. Zesty Thai Cuisine was born from everything Ingrid carried with her: the flavors of her childhood, the standards of a world-class hotel, and a deep belief that authentic Thai food should be accessible to everyone — including those who can't eat gluten or don't eat animal products.

Our kitchen operates with a 95% gluten-free menu and dedicated cooking equipment — no cross-contamination, no compromises. Every sauce and curry paste we make is 100% vegan: our curry pastes are crafted without shrimp paste, and our stir-fry sauces contain no oyster sauce. That means guests with dietary needs aren't choosing from a limited side menu — they're ordering from the full, authentic heart of what we do. Every dish is made to order, freshly prepared with no MSG or artificial flavor enhancers. Because for Ingrid, cooking has never been about shortcuts. It has always been about love.

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— Chef Ingrid & The Zesty Thai Family