Blue Elephant Royal Thai Cuisine

Bangkok, Thailand

Master Chef Nooror Somany Steppe and her husband Karl Steppe have recently been honoured with Belgium’s highest royal decoration, the “Officer of the Order of Leopold.” This prestigious accolade recognizes their over 40 years of dedication to promoting Thai cuisine and culture worldwide.

Their journey began in 1980 with the opening of the first Blue Elephant Restaurant in Belgium.
In 2002, they expanded their culinary ventures with the Blue Elephant Cooking School & Restaurant in Bangkok. Since then, Master Chef Nooror has become a prominent culinary ambassador, frequently travelling the globe to participate in Thai food festivals, host private dinners, and stage banquets as a guest of Thailand’s Ministry of Foreign Affairs and the Tourism Authority of Thailand.

The Blue Elephant menus are renowned for featuring revived, forgotten recipes. Signature dishes include the Slightly Spicy Crab Curry with Betel Leaves and Lamb Massaman Curry amongst others. One of Master Chef Nooror’s legendary creations in Brussels is the savory Foie Gras with Tamarind Sauce. The Blue Elephant Group is also committed to supporting local communities, partnering with the Royal Project and sourcing ingredients directly from farms across Thailand to ensure sustainability.

Blue Elephant’s manufacturing arm, Blue Spice Co., Ltd., produces and exports ready-mixed Thai sauces, curry pastes, and seasonings to over 45 countries, strictly following Master Chef Nooror’s heirloom formulas.

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