About Us
Our Story
InFusion Cooking Classes Koh Samui was founded in 2014 from the meeting of two worlds. One of its founders, trained in the tradition of French culinary schools, brought with her the rigour of classical gastronomy. The other founder, a Thai Chef from Koh Samui, carried with her the flavours and recipes inherited from her mother’s family restaurant. Together they created a place where Thai tradition and international experience could blend harmoniously, which is why the school was named InFusion.
A Living Journey
Over the years many cooks have joined the school and each has left something behind. Some went on to become chefs or sous chefs in renowned restaurants, others appeared on television programmes, and many shared regional knowledge that is rarely found in cookbooks or restaurants abroad. The school became a living archive of experiences, enriched by people who came from every part of Thailand. Some had been monks for many years, others carried Chinese heritage or came from families of fishermen. What they all brought was their own story expressed through recipes, techniques and ways of teaching.
The Team Today
This journey has shaped InFusion into the school it is today. Our team now centres on two experienced Thai cooks, Pick and Pla, both born on Koh Samui and both connected to the school for many years. They teach with patience and warmth, guiding our students through dishes that carry the spirit of their island and beyond. Alongside them works Leo, whose quiet dedication ensures that every class takes place in a clean and welcoming environment. He may not appear in the kitchen during lessons, but his contribution is essential to the comfort of our students.
What We Share
Since its beginnings the school has been dedicated not only to teaching recipes but to transmitting a way of understanding Thai food. More than five hundred recipes have been published in twelve books, which cover the regional cuisines of Thailand in depth. Free travel guides have been written to help visitors discover food in its cultural context, from Chiang Mai to Koh Samui and soon the southern provinces. Over time, the school has also developed a strong expertise in vegetarian and vegan Thai cooking, which has become one of our hallmarks.
Our Philosophy
At InFusion we love food. We love to cook, we love to eat and, like anyone who is truly passionate about food, we love to share. For us, Thai cooking is not about teaching a single recipe but about opening a window onto its history and meaning. Every dish has a story, and we believe that understanding why it is cooked in a certain way is as important as learning how to prepare it. This is what allows our students to recreate the flavours of Thailand once they return home.
This approach is the reason our menu is so extensive. We invite you to explore, to discover, and to connect each recipe with its origins. Our twelve cookbooks have taught us that every region, every family and every cook has something to add, and this is the spirit we bring into our classes.
Each lesson is therefore more than a cooking session. It is an experience where you hear the story behind what you are cooking and taste the result of centuries of tradition. Whether you are a curious traveller joining a three-hour or five-hour class, a professional chef attending advanced training, or a long term student following our twelve month programme as part of the Destination Thailand Visa, we welcome you to learn with us. You will not only cook Thai food, you will understand it.