Our Food
For us, Thai Chili is all about sharing the food we love. We love street food from around the world. We love cooking with fresh, local vegetables and making sauces from scratch. We love recreating traditional recipes and mixing many culinary traditions in our kitchen. What has kept us cooking for all these years is the joy we get from sharing our food with you.
Whether we’re cooking up kanom jean namya pla (fish curry with thin rice noodle) or Supi’s famous Thai fries, Thai Chili food is spicylicious! You know you will be satisfied with our flavorful food, and we encourage you to try something different from around the world.
Our Story
Thai Chili has been serving up a fusion of Thai flavors, global street food, and locally sourced produce for 10 years. In 2015, Thai Chili began as a stand at the Forest Park farmer's market. In 2018, Thai Chili grew into a food truck. Our menu and our events list kept growing, and we added a 2nd food truck in 2023.
Supicha Hillenbrand is the founder and owner of Thai Chili. She was born and raised in Bangkok, Thailand and experienced the street food scene there firsthand. When she moved to the US, Supicha began learning to recreate the foods she loved but couldn’t find anywhere. Starting with her mother's recipes, she went on to develop her own techniques and take cooking courses with the Royal School in Thailand. Supicha’s husband, Chef Phil Hillenbrand has been an important part of Thai Chili. He is a Culinary Institute of America (CIA) trained chef who spent years as chef/owner of the beloved Italian restaurant, Bottega Cucina. He has also worked with many noteworthy chefs at the Deerfield Inn, Mulino’s, Look Restaurant, and the Inn on Boltwood. Together, Supicha and Chef Phil have 60 years of culinary experience working with many different food traditions: Thai, Italian, French, and more.