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Samui Institute of Thai Culinary Arts  

S amui Institute of Thai Culinary Arts was founded in 1999 by Thai master chef Roongfa Sringam and Martin Amada, an American media producer and food entrepreneur. The two met while working in the island’s hospitality industry. SITCA’s hands-on cooking classes for visitors to the island were an instant hit. Soon after, with the ever growing popularity of Thai food growing worldwide, there came a demand for hands-on intensive training for cooks and chefs who wanted to delve more deeply into the cuisine. To accommodate this, SITCA developed a unique curriculum designed for foreign culinary professionals and keen amateurs.

Samui Institute of Thai Culinary Arts


S ITCA occupies a 300 square meter purpose built facility with two teaching kitchens, a dining room, and a retail shop. It has earned an international reputation as a learning center where non Thais can acquire hands-on experience and training with a level of detail and personalized attention that is offered nowhere else in the world.

Samui Institute of Thai Culinary Arts


S ITCA’s menus change for every day of the week Monday through Saturday, and almost all our recipes can be adapted for non meat eaters and those with allergies or other dietary restrictions.
The meal follows immediately after class and the fruits of your labors will be some of the most sumptuous Thai food you will have in Thailand. Students who participate in 3 or more classes receive a certificate of achievement.

Samui Institute of Thai Culinary Arts


C olleagues, friends, families, and wedding parties can organize a private experience for their group. The minimum number required is 10. For more information choose Private Groups from the menu at the top of this page.
We love exposing children to the joys of cooking Thai food. Before you book a place for your child, please bear in mind that class is two and a half hours long, and that in addition to the marvelous hands-on chopping, mixing and cooking involved, there is a lot of explanation.

W We know there are youngsters who are practiced in the safe use of kitchen knives, but some of ours are pretty large. Use of them by young children is not recommended.
We think kids 8-11 are best off watching their parents take part, and we’re okay with that! We prefer that children under 8 do not enter the teaching areas, so if both parents will be taking part, we suggest you contact your hotel about their sitting service.

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Samui Institute of Thai Culinary Arts Upon arrival you can book places for guests to join you for the after-class meal at a cost of 250 baht per person. Visit our website.