Sawanya Sousa is the Head Chef of Thai Siam Restaurant, which is recognized as one of Calgary’s most awarded and popular Thai restaurants. Sousa is known for bringing bold and authentic Northern Thai flavours to the dishes served at Thai Siam. Raised in Thailand, Sousa’s passion for cooking began at a young age, inspired by her mother and grandmother, who were both respected cooks in their local school community. By age seven, Sousa was already learning at their side. In 2020, she and her husband, Tiago Sousa, began cooking from their home kitchen, serving Calgary’s Thai community. This quickly grew a loyal following, leading to the opening of their first restaurant in 2022. Blending tradition with modern refinement, Sousa continues to expand her vision, with a second location opening in 2026. We spoke with her to learn more.
What first inspired you to become a chef, and how has your journey led you to Calgary?
I grew up in Thailand, and from a young age, cooking was always a part of my life. Some of my strongest memories are around meal times, how good food brought everyone together and kept us sitting at the table longer. I fell in love with that feeling early on.
When I moved to Calgary, I didn’t come with the intention of opening a restaurant. But life took an unexpected turn, and I found myself needing to pause and really reflect on what I wanted. That moment helped me reconnect with my passion, and I realized that my true path was to become the best Thai chef I could be.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My biggest influences have always been my mother and my grandmother, and truly, it couldn’t be anyone else. My mother was the head chef at our local school in Thailand for over 30 years. She was deeply respected by the school board, teachers, and students alike. I still remember standing beside her at just seven years old, chopping onions and learning the foundations of cooking without even realizing it at the time.
My grandmother also played a huge role. She cooked at the same school, and together they showed me what it meant to cook with care, consistency and heart. Beyond my family, I’ve also been inspired by people like Mark Wiens, whose passion for authentic flavours and food culture really resonated with me.
What’s the story behind your restaurant — how did it come to life?
Our story began in 2020, at the start of the pandemic. My husband and I started cooking from our home kitchen, first for our Thai friends, and then for the wider Thai community here in Calgary. It was something very simple at the beginning, just cooking and sharing food, but the response was incredible. Word spread quickly, and we found ourselves cooking for more and more people. What started as small home-cooked meals grew into something much bigger, and soon we outgrew our home kitchen. That led us to take the next step and move into a commercial kitchen. From there, everything continued to build, and by September 2022, we proudly opened our first brick-and-mortar restaurant. Looking back, it all happened very organically, driven by passion, community support, and a deep love for sharing authentic Thai food.
How does the food culture of Calgary influence your cooking style or menu choices?
Calgary’s food culture really shaped the way I think about my menu. It pushed me to be intentional not just about the flavours, but about what I wanted to offer that wasn’t already available. I saw an opportunity to introduce dishes and flavour profiles that were more true to traditional Thai cuisine, while still presenting them in a way that feels modern and approachable for Calgary diners. It became about finding that balance and staying authentic to my roots.
What’s one local ingredient you can’t live without in your kitchen?
In the summer, I absolutely can’t live without locally grown Thai red chili peppers. That’s when they’re at their best, vibrant, aromatic, and full of heat that truly defines Thai cooking. For me, it’s about using simple, high-quality ingredients and letting their natural flavours shine.
If someone was visiting Calgary for the first time, what food experience would you insist they try?
That’s a great question. Calgary has an incredible food scene, and there are a few places I always recommend. Some of my personal favourites include Dopo, Teatro, Major Tom, Francine’s, Gaucho, Shokunin, and Ryuko. Each of these restaurants offers something unique and showcases the diversity and quality of Calgary’s culinary landscape. And of course, I would have to say Thai Siam Restaurant, proudly recognized as Avenue Magazine Calgary’s Best Thai Restaurant 2026.
What restaurants, cafés, or hidden gems in Calgary do you personally love to eat at when you’re off-duty?
I love discovering and supporting some of Calgary’s hidden gems. Places like Burger 320 for a great burger, Chuan Tian Xia for authentic and bold Sichuan flavours, Eastern Fortune Restaurant for comforting, traditional dishes, and Master Beef Hot Pot for a rich and immersive hot pot experience.
How do you think the dining scene in Calgary is different from other Canadian cities?
I might be a little biased, but I truly believe Calgary has one of the most exciting dining scenes in Canada. What makes it stand out is the incredible diversity, not just in the types of cuisine available, but in the cultures and stories behind them.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
We make a point to shop locally as much as possible, including sourcing from farmers’ markets whenever we can. It’s important to us to support local producers and work with fresh, seasonal ingredients. I also have to give a big shoutout to Hong Kong Supermarket. They carry an incredible variety of Asian (including Thai) products, fresh vegetables and fruits.
Beyond food, what makes Calgary special to you as a place to live and work?
Calgary is special to me because, despite its growth, it still feels like a small city. There’s a strong sense of community here; people are diverse, welcoming, and genuinely supportive, which makes it a great place to live and work. Also, having the mountains just an hour away is something truly unique. That balance between city life and nature is something I really value.
What’s next for you and your restaurant here?
Our growth has never really slowed down, even from our early days cooking out of our home kitchen. We’re incredibly grateful for that. In May 2026, we’re opening our second location, and we’re very excited about what’s ahead. This new space will be significantly be larger and is something we’ve been working toward for a long time. Our first location has been fully booked almost every night, and we often have to turn guests away, which is never easy. With the second location, our goal is to relieve some of that pressure and, most importantly, be able to welcome more people in to experience what we do. It’s all about growing in a way that allows us to serve our community even better while staying true to who we are.
