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Ann Redding is the chef and co-founder of Thai Diner, a New York City restaurant that pairs Thai heritage with classic diner comforts. Since opening, Thai Diner has amassed a devoted following and earned a Michelin Guide Bib Gourmand. 

Its menu reflects Chef Ann’s background — her family in Thailand includes several skilled cooks and food vendors — and combines her heritage and her love of American diner culture. It's a tribute to the constantly evolving nature of culinary tradition.

Before Thai Diner, Chef Ann and her partner owned Uncle Boon's, which garnered critical acclaim for its vibrant, authentic fare, and was awarded its first Michelin star in 2015. (Chef Ann has since received numerous James Beard Award nominations, including Outstanding Chef in 2020 and Best Chef nods from 2017 to 2020.) 

As part of ICE’s 50th anniversary celebration, we asked Chef Ann about her mentors, her experience in the Culinary Arts Program, and her advice to prospective ICE students. Here's what she had to say.

*The following interview has been condensed and edited for clarity.

ICE: In your own words, what do you consider your biggest professional achievements so far? 

Chef Ann Redding: Getting a restaurant open in NYC. It’s a tough market and being able to make it work here has definitely been my biggest professional achievement.

ICE: What do you love most about your work?

Chef Ann: I really enjoy creating an experience. I love watching people have a good time when they join us.

ICE: What would you say to people looking to follow a career path similar to yours?

Chef Ann: Early in your career, focus on working in the best place you can and soak up as much as possible. There’s something to learn from every single experience, even if you don’t realize it at the time. Don’t get caught up in the money or the package. Those early years are about education and investing in yourself experience-wise.

ICE: When did you realize you had a passion for food, and when did that turn into “I want to work in food?”

Chef Ann: I always had a passion for food, but I never thought it would be my career. I was bouncing from job to job, feeling nuts. When I finally sat down to think about what I love, the answer became obvious.

ICE: Do you have a core ICE memory? 

Chef Ann: Learning techniques from around the world was fun.

ICE: Is there a person or place that you consider a major inspiration?

Chef Ann: My mom and family in Thailand were food vendors and absolutely amazing cooks. My grandmother raised eight kids on a farm, and I remember sitting with her at the markets as she sold her vegetables. The love for food and cooking is genetic, I suppose.

ICE: Do you have mentors or protégés who stand out? How did you meet and what did they teach you? 

Chef Ann: I met Chef Chris L’Hommedieu early in my career. He looked out for me, saw that I had a stubbornness to do things the right way even if it was harder, and told me to never lose that. It stuck with me.

ICE: Do you have any advice for people considering culinary school?

Chef Ann: Know what you’re getting into industry-wise before you invest in school. [It] is not an easy industry, but if you love it, there’s nothing better.

QUICKFIRE QUESTIONS

Favorite kitchen tool? Wok.

Salty or sweet? Salty.

Guilty food pleasure? Potato chips. I can’t have them around!

Favorite food city? Bangkok.

Cook, Bake, Eat… in order of preference? Eat, cook, bake.

Favorite cuisine? I don’t have a favorite. I like variety. 

Most frequently used ingredient? Fish sauce, even in non-Asian recipes. 

Favorite food season? I love them all.