Meet Yoyo

Hi there, thank you for checking out my website. I'm Yoyo, a humble cook trained in Tokyo. Born and raised in Khon Kaen, Thailand, I worked in corporate audit for years, but it was food — and the joy it brings to people — that truly drew me in.

My path to a career in cooking began informally during my time living in Japan. In addition to working part-time at my university cafeteria for three years, I cooked nearly every day, mostly to stay within budget — both in my college dorm and later in my tiny Tokyo apartment. When I moved to the U.S. during the pandemic and struggled to find authentic Asian flavors, I elevated my cooking from a budget-driven necessity to something done for pleasure. After successfully importing my husband to the U.S., I discovered a new territory in cooking: cooking for others — and that brought me joy.

That's when I started Tabéyōyō, a food diary on Instagram, just as a hobby — nothing more. Who would have known that a few years later, I’d be offered a full-time cooking job for a family? I quit my six-figure job and never looked back. Over the course of ten months, while cooking for my first client, I prepared more than 300 recipes — mostly other people’s. That’s when I realized I was just blindly following instructions and didn’t really understand the "why" behind them. If I truly wanted to pursue this as a lifelong career, I needed proper training. So, I flew to Tokyo alone, leaving my husband and cat behind in the U.S.

While studying at Hattori Nutrition College — the culinary school founded by Iron Chef commentator Dr. Yukio Hattori — I also worked part-time at a sushi restaurant in Tokyo, where I prepared a wide range of dishes, including rolls, miso soup, grilled fish, tempura, and more (except for nigiri). I also spent time in two French kitchens: Le Petit Tonneau (a bistro) and Ne Quittez Pas (haute cuisine), where I learned how to coax deep flavor from simple ingredients and developed a respect for the discipline of the French kitchen.

These experiences — along with my years living in Thailand, Japan, Singapore, South Korea, and the U.S. — shape how I cook today. Through my in-home meal prep service on Seattle’s Eastside, I help families and busy professionals enjoy nourishing meals without the stress of cooking.

Food has always been the thread connecting all the places I’ve lived. Now, I’m grateful to make it a bridge — between cultures, between schedules, and between people. I’m excited to keep sharing this journey with you.