Chace Restaurant Group
In 2009, cousins Chatchai “Chai” Huadwattanana and Ace Watanasuparp formed Chace Restaurant Group (CRG). Having been raised Thailand, from a young age Chai has been surrounded and influenced by corner stones of Thai Cuisine like Bangkok’s famed Wat Sai Floating Market. This influence led Chai to explore the Thailands culinary depth’s, which ultimately led Chai to cook for the exclusive Thai Temple. Like his cousin, Ace developed deep roots in culinary in the ever-evolving NYC restaurant scene. Ace learned the ins and outs of the restaurant business from working at several of his parents restaurants with tasks ranging from cooking to waiting tables. Chace Restaurant Group brings together decades of restaurant and cooking experience, rooted in a philosophy that emphasizes tradition and innovation.
SPOT Dessert Bar was CRG’s first restaurant, which opened on November of 2009 in St. Marks. CRG partnered with the Iron Chef of Thailand, Chef Ian Kittichai, to create an innovative and never before seen menu that boasted an array of confectionery tapas desserts. Spot is the medium in which Chef Ian shares his global experiences through his confectionery creations. Whether it is a signature dish like the “Green Tea Lava” and “Golden Toast” or a seasonal creation such as “Mango Crepe Soufflé”, tasting each dish takes you to a different part of the world. Upon the success of SPOT, CRG launched a SPOT’s 2nd location in Korea Town NYC on October 2012.
In 2009, CRG introduced New Yorkers to OBAO, blending traditional dishes from Vietnam and Thailand with modern cooking techniques. With three locations (Midtown, Water Street, and Hell’s Kicthen), OBAO has established itself as a staple in New York City cuisine and is on the forefront of Asian culinary innovation. With plans to franchise SPOT Dessert Bar globally, Chace Restaurant Group’s story has just begun. The question is no longer whether or not CRG will make its mark in the culinary industry, but how big.