Today we’d like to introduce you to Anyamanee.
Anyamanee, we appreciate you taking the time to share your story with us today. Where does your story begin?
We’re three friends who have each spent many years in the Thai food service industry. From early on, we dreamed of starting our own Thai culinary venture — one that would elevate the dining experience beyond the typical fare. Our goal was to create a refined and upscale approach to Thai cuisine, offering something both authentic and innovative.
One of us, Fin Patsawee, brought restaurant ownership experience through Isaan Zaap, a Michelin-recognized restaurant here in Orlando. Together, we combined our unique strengths to bring Talay to life. Fin is now Talay’s Executive Chef. I, Anyamanee Narattakit, serve as the Designer and Creative Director. And our third partner, Yanan Taechathanabut, leads as the Beverage and Floor Director. Our collaboration has been both dynamic and deeply rewarding.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It definitely hasn’t been a smooth ride. One of our biggest challenges was undertaking a large-scale renovation while staying within tight timelines and strict budgets. We also faced the difficulty of introducing authentic Thai cuisine, especially Thai seafood, to communities that may not be familiar with these flavors. While most people know dishes like Pad Thai or Pad See Ew, fewer are familiar with something like Hor Mok Talay, which is a traditional Thai seafood custard curry.
Another hurdle has been attracting customers to a location that doesn’t benefit from high foot traffic. We’ve had to get creative with outreach and work hard to build a following.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Our work is truly a blend of our different backgrounds and expertise. Each of us brought a distinct perspective to the table, and that fusion has shaped Talay’s identity. From the menu to the ambiance to the service style, every detail has been intentionally curated.
Can you talk to us about how you think about risk?
Opening Talay was a bold step forward for us. It’s our first venture into this pricing tier, which is not typical for Thai food in the U.S. — it’s a more elevated price point than what people might expect. We also committed to a large restaurant space, which came with its own financial and operational risks.
To make the most of the space, we decided to utilize the extra bar area for a separate but connected concept: Noir Speakeasy. This not only adds another layer to our brand but also helps bring in diverse crowds. At the heart of it all, we took a risk by introducing bold, lesser-known Thai flavors — especially seafood, which is so popular in Thailand but still quite rare on Thai menus in the States. We believed in the vision, and we’ve committed to seeing it through.
Contact Info:
- Website: https://www.talayorlando.com
- Instagram: https://www.instagram.com/talayorlando/
- Facebook: https://www.facebook.com/talayorlando
- Other: https://g.co/kgs/bVdbjXv
