She
is 100%Thai national, was born and raised in Bangkok, Thailand.
When she became 19, she was bored of being spoiled at home.
So she dropped off school and decided on her own to become
a flight attendant for Cathay Pacific Airlines. Not so long
after that, she flew to Hong Kong to work and live outside
her shell for the first time. Through thick and thin, she
learned about life the hard way while was also still being
able to enjoy a freer lifestyle for a long while. Experience
gained was never liked that from anywhere in any lifetime.
Then, through her own consciences, she realized that having
no degree could lead to a dark and dead end in her career
life. She decided to quit a very lucrative job and turned
her carefree lifestyle back to a strict, no-income student
life. She left Hong Kong and flew directly to the U.S. of
A to study.
Having
accomplished both her Bachelor's and Master's in the U.S.
in International Business, she came back to her fatherland
to explore greater opportunity as a first class citizen in
Bangkok. With her excellent English and a top degree, she
started her first office job with the biggest Thai-owned company-CP
Intertrade located in the heart of Bangkok. She was lucky
enough to be assigned to work in the Seafood division--not
knowing that not so much later in life, the knowledge about
food industry was never left forgotten. But with her western
culture adaptability, in only a short while, she was again
expatriated to work for the CP branch in the U.S. After her
2-year term, she eventually was repatriated back to Bangkok
to start up her own business.
In
1996, once again living in Bangkok after a long time away
from home, she and her mother have done some research spotting
good location for food business because they believe in the
food industry that it will sustain. To start with, while Ann
was away travelling, it so happened that her mother remaining
in her Bangkok residence by herself, opened a cooking class
for friends and family. Therefore, the collection and record-keeping
of recipes started then. Gourmet caramel custard was one of
the recipes that she tasted and spotted the great opportunity
to distribute them in a retail pack where the product can
be shelfed at the supermarkets throughout Bangkok.
Then the very simpliest form
of marketing research was conducted by herself with the help
of her mother. Finally, she located the medium to high-end
local supermarkets to distribute her home-made custards. She
received a very warm welcome and great success from the target
market. Now, it has been three years that Annie's Gourmet
Caramel Custards are on the shelves of at least 10 high-end
supermarkets with strong popularity.
Not
so long after the launch of the custard, being as energetic
and enthusiastic as her nature, she decided to move forward.
It was fortunate enough that her mother and grandmother were
born and served as a head chef in one of the King Rama the
V's granddaughter's mansions. Therefore, the very royal taste
is thought-out to be blended into the western ideas. Moreover,
Ann also has been involved in many environmentally social
activities such as a consultant for the training project of
United Nations Environment Program, a committee member of
the Association for Life and Environment. To increase the
production capacity of custard and to introduce her royal
recipes to the public, Annie's Royal Cuisine, the first environmentally
friendly restaurant was founded in July 1998.
Annie's Milestone
1994
Recipes were documented.
Cooking classes were launched.
1996
Started first
enterpreneurial form of business as a gourmet caramel
custard delivery. The famous patented Annie's logo was
created. Retail size of custard are delivered to high-ended
supermarkets such as Villas, the Gourmet Market Emporium,
Isetan,Tops at Chidlom and Sukumvit, Goro Restaurant,
Poranee Asoke.
1998
Had first
launch of full scale restaurant unit called "Annie's
Royal Cuisine, Finger Food, and Custard House"
located on 4th floor Siam Center, served Thai food,
drinks and bakery with drawing papers on all tables
with crayons for customers to draw what they like and
post it on the wall. It was a self-service restaurant
and environmentally friendly one where it earns the
First Green Restaurant Award from the Association for
Life and Enviroment. It's the first place with recycling
bins.
2000
Moved to
Sukumvit Center, change service to delivery and catering
called Annie's Delivery and Catering. A challenge with
big transition of management style and service style
plus new market to penetrate. Targeted customers for
delivery are residents in Sukumvit area and the adjacents.
Targeted customers for catering service are companies,
private homes, and government offices.
2001
Expanded
the line to pie section by adding it to the menu and
later on set up a small booth at the Emporium 5th floor.
Had it's success in that year.
2003
Catering
Business has expanded to a wider range of customer,
including large and small organizer firms.
2004
Annie's Royal
Cuisine changes name to Annie's Party Planner &
Caterer and expands the business to offer a more variety
of services to customers as a one-stop shopping. Product
lines now include Event Organizing, Catering Organizing,
Food Delivery, and Pinto Delivery.
2006
Still enjoy the business with
up to 350 clients on hand. Sales reached highest growth
in 8 years.
2007
Launching the first boutique branch, the Pink Monster Day Club with the Angel meets Devil concept. The shop is decorated in modern Pink, Black, and White. Variety of food, drinks, and gift shop are at your service. You can enjoy the atmosphere and relax like no place else."
2008
She debuts her first radio show at FM 104.75 called "Love Language and Love Talk". The show is designed to get in touch with audience in their lovable sides. To touch upon their English skills and relationship skills. Listerners can enjoy the conversation and win prizes every week. Love Language is on-air live every Thursday at 8-9 pm. or log on to www.anurakradio.com for on-line live program.
She
is 100%Thai national, was born and raised in Bangkok, Thailand.
When she became 19, she was bored of being spoiled at home.
So she dropped off school and decided on her own to become
a flight attendant for Cathay Pacific Airlines. Not so long
after that, she flew to Hong Kong to work and live outside
her shell for the first time. Through thick and thin, she
learned about life the hard way while was also still being
able to enjoy a freer lifestyle for a long while. Experience
gained was never liked that from anywhere in any lifetime.
Then, through her own consciences, she realized that having
no degree could lead to a dark and dead end in her career
life. She decided to quit a very lucrative job and turned
her carefree lifestyle back to a strict, no-income student
life. She left Hong Kong and flew directly to the U.S. of
A to study. 
In
1996, once again living in Bangkok after a long time away
from home, she and her mother have done some research spotting
good location for food business because they believe in the
food industry that it will sustain. To start with, while Ann
was away travelling, it so happened that her mother remaining
in her Bangkok residence by herself, opened a cooking class
for friends and family. Therefore, the collection and record-keeping
of recipes started then. Gourmet caramel custard was one of
the recipes that she tasted and spotted the great opportunity
to distribute them in a retail pack where the product can
be shelfed at the supermarkets throughout Bangkok.
Not
so long after the launch of the custard, being as energetic
and enthusiastic as her nature, she decided to move forward.
It was fortunate enough that her mother and grandmother were
born and served as a head chef in one of the King Rama the
V's granddaughter's mansions. Therefore, the very royal taste
is thought-out to be blended into the western ideas. Moreover,
Ann also has been involved in many environmentally social
activities such as a consultant for the training project of
United Nations Environment Program, a committee member of
the Association for Life and Environment. To increase the
production capacity of custard and to introduce her royal
recipes to the public, Annie's Royal Cuisine, the first environmentally
friendly restaurant was founded in July 1998.