Bites Nearby: Q&A with Christopher Lertpanit, Co-owner of Jasmine Thai

Christopher Lertpanit came to the United States from Thailand in the early 80's, and obtained a degree in hotel hospitality from Florida International University. Today, he puts his hospitable nature to work at Jasmine Thai, the restaurant he co-owns with his sister, Nanta Lertpanit, at 13248 N. Dale Mabry Highway.

Jasmine Thai has been in the Lertpanit family since 1981, and in 1990, the siblings bought the restaurant from another family member. They later opened a South Tampa location. Jasmine Thai has been the recipient of several restaurant awards, including being named “Best of the Bay” in a Creative Loafing readers’ poll in 2010.

Patch foodie Gina Melton recently spoke to Mr. Lertpanit about the secret to Jasmine Thai’s longevity as well as the key to good thai food.

Patch: How would you describe Thai cuisine to someone who has never tried it, but wants to?

Lertpanit: Thai food is very complex. There is a lot of layering of flavors through the use of  fresh spices and herbs. Thai food can be spicy, but it doesn’t have to be. At Jasmine Thai, we can cook dishes to the customer’s preference, and always offer a tray of spices so that the customer can change the flavor profile of the dish they have ordered.

Patch: What are some of the favorites on the Jasmine Thai menu?

Christopher: The Whole Snapper in Chili sauce is a big hit, and actually is my favorite dish on the menu. The Curries are very popular and we’ve won lots of awards for the “Two Friends Panang” (Shrimp, chicken, asparagus, coconut milk, peanuts with a Panang Curry Paste).

Patch: What do you find is the most challenging aspect of being a restaurant owner?

Lertpanit: Explaining to people that we offer a great value. While we are a little bit more expensive than fast food (entrees start at $7.95), an appetizer, soup, entrée and dessert are all included in the price. We use only the freshest spices and herbs, and many of them are imported. For example, lime leaves can be as much as $40 per pound. When prices go up, we can’t just increase the prices on the menu, which means that we make less of a profit.

When people ask me why we are more expensive than fast food, sometimes I get frustrated, because there really is no comparison to our fresh food and a fast food burger.

Patch: Jasmine Thai has been in Carrollwood for nearly 30 years. What’s the secret to your success?

Lertpanit: Hard work and a lot of heart. You have love this business and be married to it. For me, I find it satisfying to work the front of the house. Customer service is the other key to success.  My sister's the cook, and I like to make sure our customers are always satisfied. If a customer doesn’t like their dish, we take it off their bill and try to remedy the situation by offering something different.

We offer an authentic Thai experience, and I think that’s what has people coming back as return customers.

Patch: Where in Carrollwood do you like to go when you eat out?

Lertpanit: I like the sushi at Toki Japanese.