Junnajet “Jett” Hurapan is an award-winning chef whose bold, satisfying dishes reflect strong ties to his culture. With a diverse culinary background that includes Thai, French Vietnamese, New American and Mediterranean, Hurapan brings an innovative approach to his role as Executive Chef of Songkran Thai Kitchen and Songkran Thai Grill.
Known for his vivacious, approachable cooking style and infectious smile, the Bangkok-born chef moved to New York City with his family at the age of six where he spent his formative years working in restaurants across the city.
Upon graduating from culinary school, Hurapan worked with BR Guest Hospitality and famed restaurateur, Steve Hanson, earning his culinary stripes as a sous chef at Isabella’s, a Mediterranean-American bistro on the Upper West Side. He reached culinary heights on the East Coast working in some of the country’s most acclaimed restaurants. Hurapan apprenticed at the legendary “21 Club” and later honed his talents as the executive chef of groundbreaking eateries including, Park Avalon, Blue Water Grill, NYC Ruby Foo’s, Buddakan in Atlantic City, Quake Restaurant (where he met his future wife, Jira) and Rain, which earned several industry awards.
Hurapan moved to Houston in 2008 and served as the Executive Chef of Gigi’s Asian Bistro for three years. In 2011, he partnered with Jiten and Amy Karnani to create BLU Restaurant & Lounge in Sugar Land. Their journey continued with Songkran Thai Kitchen, located in Uptown Park, and, most recently, Songkran Thai Grill in Sugar Land Town Square, where he works side-by-side with his wife, Jira, the pastry chef.
Hurapan has earned numerous accolades throughout his career including the “Best of the Best” Chef Award from Excellent Culinary, now a part of the American Culinary Institute. His dedication to using only the highest quality ingredients continues to delight a loyal following.