Lalita Kaewsawang, Executive Chef

My culinary journey began in the vibrant cities of Chiang Mai and Nonthaburi, Thailand. At 13, I immigrated to Berkeley, California, where I started working in a local Thai restaurant. Observing migrant workers toil through long days, I quickly learned the stamina and determination required to succeed in the United States. After completing high school in Berkeley, I pursued a bachelor's degree in Anthropology at Wesleyan University in Connecticut.

It was at Wesleyan that I began experimenting with curry pastes in my dormitory, inspired by childhood memories of my grandmother pounding curry paste with a stone mortar and pestle. Some of my fondest memories are of the sounds and smells from her kitchen, as well as the times she gave me two 10 baht coins to explore the local street vendors, sparking my lifelong love for food.

My culinary path has been diverse and enriching. I served as an AmeriCorps member in post-Katrina New Orleans, farmed on the Big Island, Hawaii, and cooked alongside chefs from various backgrounds in New Orleans, Austin, Nashville, Los Angeles, Chicago, and New York. In 2014, I moved to Santa Cruz to join the team at Manresa, a Michelin-starred restaurant in Los Gatos, California. Three years later, in 2017, I founded Hanloh Thai, and Santa Cruz has since become my home.

Daniel Malillos, Sous Chef

I’m originally from the Philippines, but I later moved to Italy. My journey as a chef truly began at Volo Via in Parma, Italy, where I honed my skills and deepened my appreciation for culinary arts and culture.

I started cooking when I was 17 while finishing culinary school. Eventually, life brought me to Santa Cruz, where I moved to be with my wife.

When it comes to Thai food, I have a soft spot for soups like Kuay Jab and Kuay Teow Neua—they’re nourishing, comforting, and packed with flavor. As for my personal cooking preferences, I absolutely love working with octopus. But when cooking for others, I often turn to ribs or steak, as they’re always crowd-pleasers.

When I’m not working in the kitchen, I practice and coach CrossFit to stay energized and balanced. I also love cooking for my family and friends—it’s a great way to bring people together, and nothing makes me happier than sharing a meal with loved ones.