Prototyping Specialist + Hardware Engineer + Culinary Expert

Mathematics, Engineering, Food. Its hard to pick one, so I do it all.

Growing up I have always been intrigued about the beauty of the universe, and many answers to problems can be elegantly found in nature.

I began my Engineering career working at a Startup in the heart of Silicon Valley, Downtown Palo Alto. Our focus was Radio Frequency research and I helped collect wireless communication data around town to calculate our limits and improve on our designs. Eventually the company moved to SF, and the technology expanded to be fully functional on standard LTE enabled cellular devices, while providing a jump in throughput by 50 times the current LTE capacity using Software Defined Radio, our own radio transmitters, and our compute stack. As we built and tested the radio HW in the City, I learned more about the mirco scale of the parts, leading to unmatched talents in PCBA + SMT board level reworks. This later evolved during my time at Eventbrite, as the companies only HW Engineer, where my focus was creating the company’s first RFID Cashless solution for access controlled events. We built the devices from scratch at first, as I helped with many board revised assemblies. We deployed pilot programs, and where else to try our system out than the roughest and toughest scenario, SXM in Sint Maarteen. No internet, no cash, under the sun, and the system just worked. We also deployed at Maha Festival, in Omaha, NE, with the final show presented by Lizzo, an event with over 40,000 attendees using our cashless system. Covid came around and we got laid off, but not far after, I found myself working at Skydio as a HW Tech and Prototype Specialist. I spent 5.5 yrs making the best of the best drones, with. multiple sensors in the sky, and built in America.

Now I am focused less on drones and more on family. My life has turned full circle, as I am back in the SF at a startup, where It all started.

My Cooking background started before I was born. Long ago my mother and her family worked in the Thai Royal Palace as cooks, so growing up we always had the best food. As for my culinary career, it started during college when I was looking for money to pay for my lifestyle. I traveled the typical path of greatness and started from the bottom up. At my friends Japanese restaurant, I worked the roles of a dishwasher, busser, and waiter. Then one of the Chefs left, so I took over and started my journey with the head chef. My Master learned from his Wife’s father in Japan, and showed me the ways of traditional Japanese Sushi.