Episode 602: From $300 to 12 Restaurants: Chopped Season 61 Champion Kasem “Pop” Saengsawang

Summary

In this inspiring episode of Restaurant Owners Uncorked, Pop, a Thai-born entrepreneur, shares his remarkable journey from arriving in the U.S. in 2005 with only $300 and dreams of becoming the next Bill Gates, to building a 12-restaurant hospitality empire. Initially working in restaurants to pay the bills, he discovered his true calling as a chef during a pivotal moment at a food court. Over two decades, Pop built Farmhouse Kitchen Thai Cuisine through authenticity, teamwork, and an unyielding work ethic, navigating challenges like the 2008 housing crisis and the COVID-19 pandemic. When the pandemic threatened his business, Pop innovated with visually appealing Thai food trays sold through DoorDash, turning a near-disaster into a massive success. He emphasizes hospitality from the heart, balancing tradition with innovation, building trust in his team, and creating restaurants that feel like home for both staff and guests. His story is a masterclass in resilience, adaptability, and leading with purpose.

8–10 Key Takeaways

1. Authenticity is the foundation – Staying true to his Thai heritage and hospitality traditions has kept Pop’s brand consistent and memorable.
   
   
2. A defining moment can set your path – Cooking a dish unexpectedly for a customer early in his career gave him the confidence to pursue a culinary path.
   
   
3. Innovation in crisis – During COVID-19, Pop transformed surplus catering trays into popular takeout sets, ultimately selling 150,000+ trays.
   
   
4. Adaptability is essential – Shifting from 90% in-house dining to 100% takeout/delivery during the pandemic saved his business.
   
   
5. Balancing tech with soul – Leveraging DoorDash, QR codes, and digital tools while keeping hospitality personal ensures growth without losing authenticity.
   
   
6. Teamwork is built on trust – Pop transitioned from a “one-man show” to empowering staff through training, communication, and letting go of ego.
   
   
7. Culture starts at clock-in – He insists on starting every shift with positivity, knowing energy flows through the food to the guest experience.
   
   
8. Customer relationships go beyond transactions – Many regulars have become lifelong friends and part of the extended “Farmhouse family.”
   
   
9. Leadership is by example – Pop’s own progression from prep cook to owner shapes how he mentors his team.
   
   
10. Resilience is forged over time – Navigating personal, economic, and operational challenges has strengthened his business and leadership philosophy.