Chef Seng was born in Laos and fled the country during the Vietnam War. During her stay at a Thailand refugee camp of Nakhon Phanom, she learned how to cook from her camp neighbors and elders. At the age of twelve, she was the eldest of five and took on the role of caretaker of her four younger siblings in order to support her working mother. In 2009, at the age of 40 she decided to go after her greatest passion, cooking. She took over Padaek (previously Bangkok Golden) in 2010 and in 2014, she opened Thip Khao.

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Being born and raised in the northern Virginia, Bobby encounters difficulties through understanding the Lao language, heritage, and culture, so he sought to make food his 'language.' His fascination with Lao culture exposed a wide range of historical content through extensive research, which inspires him to strive on communicating the Lao people's stories through the menu. He is a graduate from The Culinary Institute of America in New York with past work experiences includes Minibar by Jose Andres, Toki Underground, and Buddakan NYC. 

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