Maryline Rimpa

My signature style is modern Thai cuisine with deep cultural roots. One of my favorite creations is Thai-style ceviche inspired by “Yum Kung” — fresh seafood cured with lime, herbs, chili, and layered aromatics. I also love creating refined Thai royal desserts and soulful street-food-inspired dishes that balance heat, acidity, texture, and elegance. Every plate I create is designed to feel comforting, memorable, and alive.

My greatest inspiration comes from the strong women and home cooks of Bangladesh and Thailand who can turn simple ingredients into unforgettable meals filled with love and hospitality. Professionally, my training at Le Cordon Bleu Dusit helped shape my discipline and presentation style, while Japanese culinary philosophy taught me precision, respect for ingredients, and balance. I’m inspired by food that connects culture, memory, and people together.

I would invest the prize into building opportunities for underprivileged communities, especially women who want to start small food businesses but lack support and guidance. As a founder member involved in charity work with Light Bangladesh, helping people grow has always been close to my heart. I also want to create workshops, mentorship, and affordable culinary education while continuing to share Southeast Asian food culture through modern, creative cuisine.