Hi, we're Birdie and Tony, and we're the hands and hearts behind Pink Elephant Kitchen. Over the years, we have built several family businesses, including two successful restaurants in Los Angeles. After moving to Reno in 2016, we decided to shift our focus from operating a full-service restaurant to doing what we love most: making delicious food and sharing it directly with our customers. Our curries are the culmination of Birdie's childhood  in Thailand and Tony's training as a Japanese chef. Birdie never enjoyed the spiciness of most traditional Thai curries, so she became quite skilled at making her own — sans the spice!  Together, we've created a business that highlights our unique skills and backgrounds, while also offering us time to enjoy and care for our two sons.

Keep an eye on our booth! We offer an evolving array of Thai dishes alongside our fan-favorite curry sauces at local farmers markets, like fresh organic spring rolls and mango sticky rice. We always strive to source from local farms when possible and we use as many organic ingredients as we can find. High quality ingredients and an endless passion for flavor are the reason our curry sauces have become so popular. We hope to share them with you!