My name is Naphasorn, but you can call me On, owner and chef of Thai House Napa Valley. My love of food and cooking began even before I was tall enough to peer down into a pan of sizzling garlic. As mealtime approached, I could always be found in our breezy outdoor kitchen tripping over the heels of my mom, aunts, grandmother, and even my dad. Like everywhere in those days all our ingredients were either sourced from the local market via the surrounding countryside, rivers, and streams or if I was at my grandparents’ house, from the family farm located in the Isaan region of North-Eastern Thailand, closest to Laos. As the oldest daughter, with increasingly busy parents and two younger siblings, I soon found myself planning, preparing, and cooking many meals not only for my siblings and I but also for my parents.