Once called a “culinary powerhouse” Richmond, Virginia, is not only known for its vibrant LGBTQ+ community but also its diverse and thriving food scene. Among the exciting culinary offerings in the city is Nam Prik Pao, a Thai-inspired pop-up restaurant that has been making waves in the local scene. We recently had the privilege of sitting down with Brennan Griffith, the chef and owner of Nam Prik Pao, to learn more about his journey, inspirations, and the unique intersection of his LGBTQ+ identity with his culinary passion.

Nam Prik Pao takes its name from a Thai pantry staple, which translates to "roasted chili paste" or "chili jam." This versatile ingredient sparked Brennan's fascination with Thai cuisine. His goal with Nam Prik Pao is to introduce people to the incredible flavors of Thai food that often go unnoticed in the United States. This journey began with a bowl of tom yum soup in New York that left a lasting impression due to its intensity and unique flavor profile. Brennan aims to share this intensity and excitement with the people of Richmond through his culinary creations.

When asked of the menu item that holds the most significance for him, Brennan easily names fried rice as the dish with a special place in his heart. It has been steadfast throughout his life, from learning how to make the dish from his mom growing up, to the budget-friendly option when times were tough, to a carefully-honed option that has become comfort in a bowl. This simple yet flavorful dish symbolizes resilience and the ability to turn humble ingredients into something delicious.

Brennan's journey into Thai cuisine was a personal one, driven by a deep appreciation for the flavors and ingredients unique to Thai food. He doesn't aim to bridge the gap between Thai and American cuisine intentionally but naturally combines elements from both culinary traditions. This intersection sets his food apart and contributes to the culinary diversity of Richmond.

Brennan came to Richmond to “feel comfortable” with himself again after four years of conversion therapy while growing up in Newport News. As a Richmond transplant, Brennan has experienced a welcoming and LGBTQ+-friendly atmosphere, which has been an encouraging aspect of his journey as a gay business owner. While his pop-up dinners may not be explicitly gay-focused, Brennan finds satisfaction in running them with his LGBTQ+ friends, adding a layer of inclusivity to his culinary endeavors.

Brennan's experiences as a gay business owner and a chef making Thai food intersect in the realm of fear and acceptance. The fear of being rejected by certain communities parallels his experiences coming out as gay and entering the culinary world. Both journeys have required deep self-reflection and courage. Typically one to stay comfortable navigating below the radar, he now lives a far more public life as a gay business owner. 

Nam Prik Pao's offerings add to the rich tapestry of Richmond's diverse food scene. Brennan's creative take on Thai and American cuisines introduces new and exciting flavors to the city, contributing to its culinary diversity and representing the LGBTQ+ community in the process.

Brennan teases an exciting collaboration with Kwam's Chicken Project. Their fusion of Thai and Southern American cuisine is sure to be a hit with Richmond's food enthusiasts. This innovative collaboration promises to be a delightful addition to the local food scene.

Nam Prik Pao's journey is a testament to the power of passion, innovation, and the celebration of identity. Brennan Griffith's culinary creations not only bring unique Thai flavors to Richmond but also add a touch of LGBTQ+ pride to the city's diverse food landscape. As he continues to create culinary magic and explore exciting collaborations, Richmond residents and food lovers can eagerly anticipate the next delicious chapter in the story of Nam Prik Pao.

Pictured above left to right:

Grilled beef short ribs served with a spicy chili tamarind sauce. Photo credit: Jordan Hanna 

Pomelo salad with lemongrass, grilled shrimp, roasted peanuts, and roasted coconut in a coconut tamarind dressing. Photo credit: Kosalboth “Ko” Soum

Fried garlic chive cakes with a sweet and tangy soy dipping sauce.