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Chiang Mai kitchen cooking class moment: two women smiling while holding a bowl of prepared food in front of the stove.
Outdoor vegetable beds in Chiang Mai at The Farmer’s Lab, flowers and greens tended for a hands-on home cooking class
Guests at The Farmer’s Lab chef’s table in Chiang Mai take part in a hands-on cooking class in a cosy brick-walled dining room
Susie Suwaree tending herb and vegetable plots in Chiang Mai’s garden, growing local ingredients for her home cooking class
Ceramic plates with a plated appetiser at The Farmer’s Lab, a home cooking class in Chiang Mai with local sustainable ingredients
Warm Chiang Mai dining space for a home cooking class, with set chef’s table, chandelier, and windows opening onto greenery.
Serving spoon lifts a plated Thai-style dish with fresh herbs at a Chiang Mai cooking class in The Farmer's Lab chef’s table
Chiang Mai kitchen cooking class moment: two women smiling while holding a bowl of prepared food in front of the stove.
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Chiang Mai kitchen cooking class moment: two women smiling while holding a bowl of prepared food in front of the stove.
Outdoor vegetable beds in Chiang Mai at The Farmer’s Lab, flowers and greens tended for a hands-on home cooking class
Guests at The Farmer’s Lab chef’s table in Chiang Mai take part in a hands-on cooking class in a cosy brick-walled dining room
Susie Suwaree tending herb and vegetable plots in Chiang Mai’s garden, growing local ingredients for her home cooking class
Chiang Mai kitchen cooking class moment: two women smiling while holding a bowl of prepared food in front of the stove.
Outdoor vegetable beds in Chiang Mai at The Farmer’s Lab, flowers and greens tended for a hands-on home cooking class
Guests at The Farmer’s Lab chef’s table in Chiang Mai take part in a hands-on cooking class in a cosy brick-walled dining room
Susie Suwaree tending herb and vegetable plots in Chiang Mai’s garden, growing local ingredients for her home cooking class
Ceramic plates with a plated appetiser at The Farmer’s Lab, a home cooking class in Chiang Mai with local sustainable ingredients
Warm Chiang Mai dining space for a home cooking class, with set chef’s table, chandelier, and windows opening onto greenery.
Serving spoon lifts a plated Thai-style dish with fresh herbs at a Chiang Mai cooking class in The Farmer's Lab chef’s table
Chiang Mai home cooking class: a chef stirs food in a red pan on the gas stove, reaching for ingredients beside a spice bar.
Set chef’s table in a Mexican-style home in Chiang Mai, with red cloth, candles and flowers ready for an intimate cooking class
The Farmer's Lab host cooking at a Chiang Mai chef’s table, guiding guests with bowls, chopped vegetables and sauces
Vegetables and bean sprouts sizzling in a wok on the stove during a Chiang Mai cooking class, using fresh local ingredients
Susie Suwaree arranges ingredients on a plate at her Chiang Mai chef’s table during a hands-on cooking class
Hands slicing red onion and preparing lime on a wooden board during a Chiang Mai cooking class with fresh ingredients
The Farmer's Lab host chopping ingredients with a chef’s knife at a Chiang Mai table, hands-on prep for guests’ dishes
Plated shrimp dish topped with shredded herbs and vegetables from a Chiang Mai cooking class at a chef’s table
Plated appetiser with sliced toppings and herbs on a dark bowl during a The Farmer's Lab cooking class in Chiang Mai
Creamy soup in a blue-rim bowl, topped with herbs, served as part of The Farmer's Lab cooking class in Chiang Mai
Gardening beds in Chiang Mai for a cooking class, as a chef guides guests through growing herbs and vegetables on-site
Bowl of assorted fresh vegetables and herbs prepped for a Chiang Mai cooking class in a home kitchen, local and sustainable
Cosy dining room in Chiang Mai with a set chef’s table—glassware, candles and plates—ready for an intimate cooking class evening
Herb and vegetable garden beds at The Farmer's Lab in Chiang Mai, showing where local ingredients come from for class dinners
Outdoor cooking class in Chiang Mai: two guests prepare food together at a table under a wooden canopy with garden plants
Hanging green cherry tomatoes on the vine in a Chiang Mai garden, grown for the local sustainable ingredients cooking class
Table set on a covered patio in a Chiang Mai garden for an intimate chef’s table cooking class with local, homegrown ingredients
Hand pouring sauce into a sizzling wok during a Chiang Mai cooking class at a pro-chef's home kitchen

Cooking Class in a Pro-Chef's Home | Local & Sustainable Ingredients

Cook Thai food with a pro-chef that supports local and sustainable ingredients
5.0
|8 Reviews
Group size
Up to 12 guests
DURATION
7.5 hours
Booking type
Private trip
MEET UP
Free pick-up
Group size
Up to 12 guests
  • Experience highlights
  • Itinerary
  • Inclusions
  • Availability
  • More Info
  • Host
  • Reviews
Cook Thai food from a pro-Chef, in her own home with sustainable ingredients
This cooking class is for anyone who wants to learn to cook seriously amazing Thai food from a pro-Chef.Chef Susie has over 20 years of experience, trained in France, Italy, and Thailand, and even became an executive chef at one of Thailand’s most prestigious hotels. But she wanted something more personal - where she can be involved in every part of her food source - from the local farmers and fishermen she supports and knows by name, to growing her own organic farm. That’s how this cooking class was born.And because this cooking class takes place in Chef Susie’s own home, we love that we can get this behind-the-scenes access to see how a pro-chef operates in her own kitchen.You’ll start by picking fresh herbs from Chef Susie’s organic garden, where she grows herbs, vegetables, and spices with care. The seafood you'll use also comes directly from small fishing boats in the Andaman Sea and Gulf of Thailand - fresh, never frozen!Then it's cooking time. Chef Susie will guide you through recipes that have been passed down from her grandmother, sharing pro-Chef techniques, and our favourite - share the stories behind each one. Check out the menu below!💚 Chef Susie's commitment to SustainabilityChef Susie is a part of Chiang Mai’s Green Kitchen and Slow Food movements. Chef Susie refuses to use processed foods, choosing instead to use organic, sustainable, traceable ingredients, supporting local farmers and fishermen who share her values of sustainable practices. By composting leftovers to minimise waste, Chef Susie ensures that every meal supports the local community and contributes to a more sustainable future of our planet.What to ExpectGuided, hands-on Thai cooking class with Chef Susie in her private home kitchen.Take a tour of her lush edible garden and learn about Thai vegetables and herbs.Learn to cook five authentic Thai dishes with fresh, organic ingredients sourced from local farmers.Enjoy a long and leisurely home-cooked Thai meal in the garden, shared with your group.Personal attention in an intimate setting - only one private group hosted per day.Printed recipe cards so you can re-create your meal back home.What You’ll Cook Pad Thai – Stir-fried rice noodles with tamarind, seasonal vegetables, and your choice of protein.Tom Klong Pla – Smoked fish in a hot, fragrant roasted galangal-chili broth.Green Curry (Gaeng Keow Waan) – A creamy green curry made with fresh herbs from the garden.Yum Pollamai – A vibrant, spicy seasonal fruit salad with grilled prawns.Sung Khaya – A rich coconut custard steamed inside a pumpkin, served as the perfect sweet ending.Good to Know Before You BookThis cooking class is rooted in Thai coastal cuisine and includes seafood-based dishes and ingredients. We can accommodate mild seafood allergies (up to two types). Unfortunately, we are unable to cater to guests with severe or multiple seafood allergies. Please let us know about any food allergies or special dietary requirements in the notes section when booking.The menu provided is usually the standard for the course, but it may occasionally change based on the day’s ingredients and seasonal availability. Susie will inform you in advance of any changes.Kindly note that due to the seafood-focused nature of this class, we are unable to offer vegan options at this time. We appreciate your understanding.Class runs from 9:30 AM – 4:00 PM and is located in Hang Dong (approx. 30 mins from Chiang Mai City).Complimentary round-trip transport is provided for up to 6 guests from Chiang Mai city. For groups of 7–10, transport is available at an additional cost.Cancellation PolicyYou can cancel up to 7 days before the start of their activity to receive a full refund.Rescheduling PolicyYou can reschedule up to 24 hours before the activity date, but the next available date is not guaranteed. Please note that we are unable to accommodate guests on Tuesdays.

Experience highlights

Chiang Mai cooking class in the kitchen: a chef in white coat assembles food on a tray beside red pans and a hot plate.
Master Thai cooking with a pro-Chef
The Farmer's Lab host chopping ingredients with a chef’s knife at a Chiang Mai table, hands-on prep for guests’ dishes
20 years of chef's secrets & techniques
Two women smiling in a Chiang Mai home kitchen, presenting a plated homemade dish during a hands-on local cooking class
Recipes passed down from Chef's grandma
Chiang Mai cooking class in the garden: a solo cook tending fresh herb stems, showing sustainable local ingredients
Pick herbs straight from the garden
Cozy dining room for a Chiang Mai cooking class in a chef’s home, with set chairs, candles, and views to the garden
Held in Chef's cosy home
Hands prep two portions of fish and herbs on a metal tray during a Chiang Mai cooking class, staged for plating
Fresh catch from local fishermen
Gently plated appetiser of fish and vegetables on a ceramic bowl at a Chiang Mai chef’s table, with another dish behind
Sustainable and traceable ingredients
Outdoor cooking class in Chiang Mai: two guests prepare food together at a table under a wooden canopy with garden plants
Tucked away from Chiang Mai city

What You’ll be Doing

Thai cooking class with Chef Susie, garden tour in Chiang Mai
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What’s Included

Hands-on Thai cooking
Guided tour of Susie’s private edible garden
All seasonal, local, organic and sustainably sourced ingredients for the cooking session
Welcome drink upon arrival
Printed recipe cards of the dishes learned
Complimentary round-trip transport from Chiang Mai city for up to 6 guests
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Who you’re supporting

community_based

Community Champion

low_carbon

Low Carbon Hero

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Next Available Dates

Prices shown in USD
Select Time for 15 Jul 2026
Additional Information

Where we'll meet

Start Point

Free pick-up from Chiang Mai Old Town(Old City, Thailand)
  • 09:00am

End Point

  • End at Start Point(s)

Transport Add-ons

Add-on 1

  • Mini Van Transfer (One-Way To or From Chiang Mai City) – For Groups of 7–10 Guests(Price: ฿524.93 for up to 10 guests)

Add-on 2

  • Mini Van Transfer (Round-Trip To and From Chiang Mai City) – For Groups of 7–10 Guests(Price: ฿918.62 for up to 10 guests)

Start & Ends

  • Every Monday
    09:30AM - 04:00PM
  • Every Wednesday
    09:30AM - 04:00PM
  • Every Thursday
    09:30AM - 04:00PM
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Suitability / Accessibility

  • Wheelchair-accessible
  • Child Friendly (Recommended Age: 12+)

Cancellation & other policies

  • Cancellation

    Cancel 7 days before activity for a full refund

  • Reschedule Policy

    You can reschedule up to 24 hours before the activity date, but the next available date is not guaranteed. Please note that we are unable to accommodate guests on Tuesdays.

What to Pack

  • A big appetite — you’ll be cooking (and eating!) a full Thai feast
  • A hat or sunscreen for the garden tour
  • A notebook and pen
  • Comfortable clothes and shoes
From
฿2,504.34
/person
5.0(8)
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Meet your host

Susie Suwaree brings over two decades of kitchen know-how to her cosy chef’s table in Chiang Mai. After years as an executive chef in a top hotel, she turned her own home into a warm and welcoming dining space. Housed in a Mexican-style setting, guests are treated to an intimate evening filled with creative dishes that mix Thai roots with global touches. What sets Susie apart is her hands-on approach — she grows many of her herbs and veggies in her garden and shops directly from local farmers. It’s relaxed, thoughtful dining with a personal touch. People don’t just eat here — they connect, learn, and leave with full hearts as well as full plates.
Experience: 7 years
Speaks: Basic English
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