Tanjira “Fay” Tragoolvongse

Owner & Manager, Cadence by Dan Bark / Caper by Dan Bark

Tanjira “Fay” Tragoolvongse is a dynamic Thai American professional who has made her years in the hospitality and culinary industry. Being raised in Bangkok and later moving to Chicago with her family, Tanjira developed a deep-rooted passion for the restaurant business from a young age. Her journey in the food and beverage industry began at the age of 13, instilling in her a profound familiarity and love for the culinary world.

After completing her studies at Purdue University in Indiana, majoring in Marketing, PR, and Advertising, Tanjira embarked on her first professional career at the Peninsula Chicago Hotel. Her tenure in the Reservation and Sales Department not only honed her skills but also provided a valuable insight into luxury service standards and guest relations.

In 2014, an exciting opportunity beckoned, leading Tanjira and her then-boyfriend, Chef Dan Bark, to return to Bangkok when she was offered a position at the renowned Mandarin Oriental hotel in the Sales department. Embracing this pivotal career move, Tanjira continued to thrive in the hospitality sector, amassing extensive experience in Sales and Marketing within the realm of luxury 5-star hotels with her latest previous position of Director of Sales at Chiva-Som International Resort in Hua Hin.

However, her entrepreneurial spirit was irrepressible, and in 2014, Tanjira, together with Chef Dan, seized the opportunity to venture into their own business. Their visionary endeavors culminated in the opening of their first restaurant, Upstairs, which swiftly earned the prestigious accolade of 1 Michelin star, underscoring their commitment to culinary excellence and guest satisfaction.

Undeterred by the challenges of the culinary landscape, Tanjira and Chef Dan Bark expanded their culinary footprint by launching two restaurants of Cadence by Dan Bark (1-Michelin Star) and Caper by Dan Bark in 2020. She is now in charge of events, marketing, guests relations, and overall operations of the two restaurants.