Anajak Thai: How Justin Pichetrungsi Reinvented a Neighborhood Staple with a Bold, Cultural Vision

A Creative Career Turned Culinary Legacy

Long before the Michelin recognition and pop-up buzz, Anajak Thai was a quiet fixture in Sherman Oaks—beloved, dependable, and family-run. For nearly four decades, it operated as a neighborhood Thai spot under the watchful eye of Rick Pichetrungsi. But when his son, Justin Pichetrungsi, stepped in to take over the restaurant in 2019, the story took a dramatic and flavorful turn.

Justin didn’t begin his professional life in the kitchen. He was an art director at Walt Disney Imagineering, crafting visual experiences for theme parks and immersive storytelling environments. But life had other plans. After his father fell ill, Justin returned to the restaurant he grew up in—not just to run it, but to reimagine what a Thai restaurant in Southern California could truly be.

The Story Behind the Concept: From Family Duty to Culinary Vision

Justin’s transition wasn’t born out of culinary ambition—it was born from responsibility. But what began as a way to keep his family’s legacy alive soon evolved into something far more visionary. Drawing from his Thai heritage, design background, and SoCal upbringing, he started revamping Anajak from the inside out.

Instead of discarding tradition, he layered it with innovation. He preserved the beloved staples while adding experiences like Thai Taco Tuesday, natural wine pairings, and experimental pop-up nights that welcomed collaborators from across the culinary spectrum. The once-humble strip-mall restaurant suddenly became a stage for storytelling—culinary, cultural, and deeply personal.

A Chef’s Culinary Philosophy: Unfiltered, Heritage-Driven, and Bold

Pichetrungsi doesn’t adhere to rigid culinary categories. His approach is fluid, creative, and emotionally grounded. At Anajak, Thai cuisine becomes a canvas—not for fusion gimmicks, but for reinterpretation rooted in identity. He’s unafraid to lean into the “unapologetic” movement, where authenticity means honoring one’s own experiences, rather than conforming to outsiders’ expectations of ethnic food.

Justin often plays with structure and presentation, but the foundation of his food remains deeply Thai—in flavor, preparation, and intention. Tamarind, fish sauce, Thai basil, and fermented ingredients appear frequently, but they’re used with a Californian sensibility: vibrant plating, local produce, and an openness to other cuisines.

What drives him most, however, is the desire to evoke emotion. For Justin, success isn’t just about applause or accolades—it’s about watching guests taste something that stirs a memory, even if they’ve never had Thai food quite like this before.

What Makes the Menu Special

The Anajak Thai menu is both dynamic and anchored, offering a blend of everyday comfort and culinary experimentation. Staples like pad kee mao, green curry, and crispy rice salad pay homage to the restaurant’s original blueprint, while weekly specials often reflect Justin’s evolving creative direction.

One of the restaurant’s most iconic features is Thai Taco Tuesday, where guests enjoy hand-held bites like crispy shrimp tacos with green papaya slaw, or grilled Thai sausage wrapped in roti. The event brings street food energy into a fine-casual context, all paired with a celebrated natural wine program that has earned praise from sommeliers across the country.

Then there are the chef’s tasting nights, where guests experience multi-course meals that blend Thai flavors with techniques from other cultures—Japanese-style fermentation, French-style sauces, or Chinese-influenced spice blends. It’s Thai food with a passport and a story.

Collaboration as a Cultural Celebration: Thai Meets Indian in LA

This June, Anajak Thai is hosting a two-day collaboration with Chef Chintan Pandya and restaurateur Roni Mazumdar of New York’s Unapologetic Foods Group. Known for groundbreaking Indian restaurants like Dhamaka, Semma, and Adda, the duo shares Justin’s philosophy: honor your heritage, don’t water it down, and let the food speak with conviction.

The collaboration explores the intersection of Thai and Indian cuisine—two culinary worlds known for bold spices, complex layering, and regional depth. The idea isn’t to fuse or dilute, but to present dishes that respect their source while exploring new conversations between cultures.

For Justin, this event is a continuation of his belief that food should be both educational and emotional. By bringing together culinary minds from different backgrounds, he’s creating a shared platform for storytelling, discovery, and mutual respect.

Defining “Unapologetic” in the Kitchen

To Pichetrungsi, being “unapologetic” isn’t about pushing limits for shock value. It’s about refusing to compromise cultural nuance for mainstream appeal. It’s about telling your story, even if it doesn’t fit the expected mold.

This ethos has shaped every detail of Anajak’s evolution—from keeping dishes fiery and funky, to curating a wine list that defies traditional pairings, to championing staff who bring their own heritage and creativity to the table. In Justin’s kitchen, there’s room for complexity, tradition, reinvention, and pride.

That stance has helped Anajak go from neighborhood secret to nationally recognized gem, while still remaining rooted in community.

Looking Ahead: The Next Era of Anajak

Anajak Thai shows no signs of slowing down. While Justin remains committed to honoring his father’s legacy, he’s also building his own. Plans for continued collaborations, possible cookbooks, and mentorship programs are on the horizon, all shaped by his vision of culinary storytelling without compromise.

What remains constant is the soul of Anajak: family, culture, and curiosity. Whether it’s a quiet Tuesday night or a ticketed pop-up with a guest chef, every meal tells a story—of heritage, of risk-taking, and of a son who came home to carry something forward.

Final Thoughts: Where Art and Ancestry Meet on a Plate

Chef Justin Pichetrungsi didn’t train in a Michelin kitchen or spend years under celebrity chefs. He came from a background in art, identity, and emotion—and he brought those qualities to Anajak Thai in a way that has redefined what a neighborhood Thai restaurant can be.