Chef Kongwuth Chaiwongkachon or “Kong” originally specialised in Japanese and French cuisine before opening his own Thai restaurant. After graduating with a Grand Diploma from Le Corden Bleu Dusit, he worked at Fire & Dine, Asiatique, and Ren at Dhara Dhevi, Chiang Mai. Additionally, he won over Iron Chef Japan in Thailand's Iron Chef competition. After marrying his wife, he realized he knew little about the food she and her grandmother would prepare, and that people in extent, will not know much about northern Thai cuisine. Thus, he created Locus Native Food Lab to preserve the region’s culinary traditions. He prefers staying on-site in Chiang Rai rather than transporting the ingredients to Bangkok, as the produce might undergo changes in reaction to new atmospheres. He makes the most out of the abundant natural resources, such as using heat and rain resistant cogon grass for the roof. The restaurant changes menus monthly and serves 10-course dinner by reservation only, to no more than 20 diners. In 2018, Kongwuth has been invited to speak at TEDx Chiang Mai. In the future, he plans to continue developing the restaurant, and raise awareness of simple, local ingredients.