Meet the delightful culinary maestro, Chef Somany “Nooror” Steppe, whose passion for Thai heritage cuisine has propelled the Blue Elephant brand into the international spotlight. Chef Nooror has spent over forty glorious years as a dedicated ambassador of Thai culture and cuisine, her culinary compass guided by a steadfast belief: “You cannot make good Thai food without good Thai ingredients!”
It was during her academic sojourn in Belgium in the swinging 70s that Chef Nooror met her business partner and beloved husband, Karel Steppe. Together with partners Chai Wayno and Somboon Insuri, they brought to life the first Blue Elephant restaurant in Brussels back in 1980.
Upon returning to her motherland, Thailand, Chef Nooror honed her skills further, serving as a personal assistant to Ajarn Sisamon, the revered guru of Thai heritage cuisine. A pivotal moment in 2002 saw the doors of the Blue Elephant Restaurant and Cooking School swing open in Bangkok, followed by another culinary haven in Phuket by 2010. The Blue Elephant’s reach stretched its roots to Malta and even the chilly shores of Copenhagen, Denmark.
In her culinary kingdom, Chef Nooror’s love for genuine Thai ingredients led the charge. The Blue Elephant group embarked on a flavorful journey, crafting their own spices and curry pastes through the Blue Spice factory, established in 2006. Today, their aromatic creations waft through 45 countries, tantalizing taste buds around the globe.
Born in Chachoengsao, Chef Nooror’s culinary story began at home, inspired by her mother’s cooking. Her renowned heirloom massaman curry paste makes mouths water everywhere. “One of my earliest memories was attempting to make hor mok for my mother,” she fondly recalls. “I was about 11 and wanted my mother to be proud of me.” Alas, the young chef faced a lesson in filleting when her Thai fish soufflé turned out awry without deboning the seabass—a story we all can chuckle at as we admire her perseverance.
“Each dish holds its history,” muses Chef Nooror, “and I revel in both crafting and discovering secret palace recipes and regional gems of our culinary heritage.” Her efforts in promoting “Thai Kitchen To The World” have earned her accolades, including an honorary Master of Arts degree from Kasetsart University, a Prime Minister Exporter Award, and a spot in Thailand’s top culinary echelon for over three decades.
In 2024, Belgium granted Chef Nooror the prestigious Officer Of The Order of Leopold title for her role in spreading Thai culture and cuisine, championing soft power from Belgium to her homeland. She also serves as an ambassador for the Queen Sirikit Centre for Breast Cancer.
Chef Nooror’s insatiable energy knows no bounds. In 2019, she unveiled Thai Brasserie by Blue Elephant and Monkey Pod, expanding her culinary empire. She passionately believes, “Thailand’s numerous culinary schools offer younger generations a robust foundation to learn and deeply appreciate Thai cuisine. As they build on this legacy, they’ll adapt to modern trends and gain even greater global recognition.”
With an ardor as vibrant as the spices she crafts, Chef Nooror continues her culinary journey, ensuring that the world savors the vibrant flavors of Thailand for years to come.
Chef Nooror is such an inspiration. Her dedication to authentic Thai ingredients is something many chefs forget about these days.
Definitely! But I wonder if she might be too stuck in tradition. The world is changing, maybe Thai cuisine needs to evolve too.
True, but the essence of Thai food is its authenticity. Isn’t innovation possible within tradition?
I agree with CulinaryDreamer. Chefs like Nooror show us that there’s still plenty of room for creativity without losing authenticity.
Never realized Belgium had such a big role in Thai cuisine spreading globally. Shows how food crosses boundaries.
Wonder how Nooror’s culinary empire will fare in the future. The restaurant industry is so volatile!
With her dedication and global reach, I think Blue Elephant will thrive, even with challenges.
You might be right, chefandy. But given the competition, they’d need constant innovation to stay relevant.
Can’t believe I missed visiting Blue Elephant while in Bangkok! Adding it to my must-visit list.
It’s refreshing to see Thai cuisine being acknowledged globally, but doesn’t it risk getting ‘westernized’?
That’s a valid concern. Some dishes abroad are already hardly recognizable!
But isn’t that part of the fun? Dishes evolve as they spread. Chef Nooror seems to manage that balance well.
Maybe, but my heart just hurts when a dish like pad thai becomes unrecognizable.
What is Thai fish soufflé? Sounds cool! I wanna try!
Respect to Chef Nooror for not compromising on authentic ingredients! But sourcing must be a hassle outside Thailand.
Indeed, it’s challenging, but totally worth it for the flavor.
I read somewhere that she has a manufacturing setup in Thailand, probably makes sourcing easier!
I once visited Blue Elephant in Brussels. The authenticity and balance of flavors were divine!
Props to Chef Nooror for her health advocacy work too! Not many chefs balance culinary art with social causes.
Do you think Thai culinary schools really equip chefs for global challenges?
They provide a strong foundation, sure, but real world experience is crucial.
The real test is how they adapt to the global palate while maintaining authenticity.
I just love stories where passion drives success. Chef Nooror’s journey is pure motivation!
Sure, her story is inspiring, but can a Michelin star be on the horizon?
Why not? If they maintain their standards and innovate while staying true to Thai roots.