Thailand is a prime holiday destination the world over, especially its pristine beaches. With the ridiculously rich and varied bounty from the surrounding tropical seas, a culinary tradition of fresh produce and herbs, and a standard of quality that few stateside restaurants have attempted, Thai seafood restaurants from modest beach grills to exclusive resorts have been celebrated. Many foreign chefs have temporarily or permanently immigrated to learn about Thai cuisine and to support exclusive beach resorts like Amanpuri. The cross-pollination between local and visiting chefs, and local and imported ingredients, continues to evolve a fascinating and dynamic food scene that has thus far been ignored by the Bay Area despite parallels with our own ingredient driven restaurant scene. Farmer’s markets, upscale supermarkets, and restaurants have increasingly demonstrated the marketing value of beautifully displaying and connecting the consumer to raw ingredients and the importance of freshness. We see The Grand Pu Bah’s educating and connecting the patron to sustainable seafood to be a logical next step in this trending.