Andy Ricker

Andy Ricker is a James Beard Award-winning chef and founder of the acclaimed Pok Pok restaurants. He has co-authored three best-selling cookbooks on the food of Thailand. Andy is credited with introducing northern Thai street food to the U.S. general public and expanding the lexicon of Thai cuisine in America.


Andy Ricker first acquired his culinary know-how working restaurant jobs in New Zealand, Australia, and England to fund his backpacking travels around the world. Since 1992, he has returned to Thailand every year to spend months living, cooking, and studying the food culture. His Pok Pok restaurants have garnered accolades from Food & Wine, The New York Times, Washington Post, Gourmet, Bon Appétit, GQ, and Saveur, among others. In addition to his first book, he co-wrote the bestselling Pok Pok: The Drinking Food of Thailand (2107), and Pok Pok Noodles (2019). Andy is the founder and managing partner of Som Cane Vinegar Cordials, a non-alcoholic beverage company.

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