About Wela ⸺
Food is a Journey Through Time
WELA ⸺ pronounced “way-lah” ⸺ because we believe food is a journey through time.
When Thai cuisine travels to the other side of the world, something almost always changes. Flavords shift with the people, the ingredients, and the environment around them.
Until sometimes, what is called “Thai food” barely resembles where it came from . At WELA, we want to bring that time back
"This is not fusion.
This is memory, cooked fresh every day."
Our Philosophy ⸺
Honoring Thai Cuisine
As It Deserves
Thai cuisine has never been just a recipe. It is a conversation — between generations, between regions, between the hands that grew the ingredients and the hands that cooked them.
We believe every dish has a story, an origin, and a meaning. At WELĀ, we don’t just cook food. We cook memory — through French technique in service of Thai soul.
We believe that a strong foundation is everything. Every curry paste in our kitchen is made fresh daily — no pre-made pastes, no shortcuts. Because we believe that true flavor begins with the smallest things.
For those who have never truly experienced Thai cuisine, we want this to be where you discover it for the first time. Real flavors, passed down through generations.
"And for the Thai people who traveled across the world chasing their dreams —
we want this place to feel like coming home."
Not simplified. But elevated — with skill, with intention, and with the deepest respect.
⸺ The Chef ⸺
Somchok Sansawas
Head Chef & Owner
A Lifetime of Kitchens. One Restaurant.
Master of the Craft 2024, alumni of Michelin-level kitchens and world-class luxury hotels ⸺ Chef Somchok is a Thai chef who has spent a lifetime on both sides of the world.
It all began at thirteen, cooking for his family and discovering in their smiles his first definition of happiness. That small moment became the compass that carried him across the world.
From an internship at a modern Thai restaurant that earned a Michelin star in the very first year Michelin entered Thailand, to the kitchens of The Ritz-Carlton Denver, and consulting for restaurants in Chicago and San Francisco.
"French cuisine did not just interest him
It consumed him."
He spent thirteen, fourteen hours a day in a classical French kitchen ⸺ searching, developing, falling deeper in love with techniques that unlock the full potential of Thai cuisine.
WELA is where that journey finally arrives.
Jhon Marleen
Senior Chef
Hailee Keinz
Senior Chef
Thomas Young
Senior Chef
Reservation
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