WHY I COOK

I’ve spent over twenty years in kitchens — self-taught, obsessed, and completely consumed by the flavors of Thailand. My love for Thai food isn’t just about spice or balance — it’s about energy, chaos, culture, and soul.

The Social Distortion was born when I moved back to my hometown to open my first real restaurant — a place that tore down the walls between fine dining and raw authenticity. Think punk rock playlists, heavy umami, Southeast Asian heat, and a space where connection, community, and creativity lead the way.

My food is a personal translation of Thai flavor and texture — inspired by the land, the people, and the honest, unfiltered spirit of Thailand. It’s food that comes from the heart, served with love, respect, and unapologetic attitude.

Ethics and morals are the backbone of everything I do — in the kitchen and in life. Every dish I make, every story I tell, is rooted in integrity and intention. Over years of running my own kitchens, I’ve built my approach around a zero-waste mindset — not as a trend, but as a necessity. That discipline shaped my flavor — bold, clean, and uniquely my own.

Food is my anchor in this crazy world — the one place I truly belong. It’s where I connect, create, and let my soul do the talking.

Cooked with love. Driven by respect. Served with balls.

— Chef Mark Hill