The new owners of Tooele restaurant Thai House are hoping a revitalized menu and a strong sense of Thai culture will help make their restaurant one of the best in the state for fine dining.

Jeff and Duangchang Karr realized their dream of owning a restaurant in February, when they took over ownership of Thai House from a friend who was relocating and wanted to put the two-year-old restaurant in good hands.

Duangchang, 47, the Thai House's primary chef, came to the United States three years ago. She chose to settle in Utah because a niece was already attending the University of Utah, and she began working as a chef for Thai restaurants in Salt Lake, most recently Thai Garden.

Thai Garden is also where she met her Jeff, 47, a regular patron.

Not long after Duangchang came to the United States, her daughter, Natawan Pakdee, 25, followed, wanting to obtain an education that would allow her to obtain better employment in her country.

Pakdee, who pitches in daily at Thai House as both cook and server, said her mother comes to Tooele with cooking awards from both her native land and the Salt Lake City restaurants she has worked for.

Duangchang has not changed Thai House's menu markedly, but has added her personal culinary flair to dishes.

"Taste and flavor have changed, but the ingredients are the same," Pakdee said.

The revitalized menu challenges some conventional wisdom about Thai food.

"A common misconception about Thai food is that it has to be hot," Jeff said. "But out of all the Asian food styles, I think Thai is definitely the most flavorful. There is a natural selection of Thai herbs that really set the flavors apart."

Those herbs and spices include lime leaf, galangal root, lemon grass, Thai basil, and Thai chilis -- all of which are bought fresh several times a week at markets in Salt Lake City.

Duangchang said her cultural culinary knowledge comes from growing up with and cooking for 10 siblings, as well being involved with her parents' restaurant, Leela, in Bangkok, Thailand.

Growing up with a sense of responsibility to family is common in Thai culture -- something shown by the photos of Duangchang's parents that adorn the restaurant. The family's passion for cooking has been passed down from generation to generation.

"I liked to watch my mom cooking when I was very young and now I try to cook all types of foods -- American, Japanese, Italian," Pakdee said.

While Pakdee is studying business at Salt Lake Community College, she supports the family business because of the strong tradition of children supporting their parents that is woven into Thai culture.

"I was so happy when my mom took this restaurant," she said. "I like to help my mom because this is her dream."

The restaurant is not only focused on presenting true Thai cuisine, the owners have also tried to make it a true representation of Thai culture.

"Thai people are very kind, gentle, and good-hearted," Pakdee said. "So we try to represent how Thai people feel and respect each other in the restaurant."

While the Karrs have only owned the restaurant for 11 months, they have big plans for the future.

"I would like to see this restaurant grow to be one of the finest restaurants in Utah for fine dining," Jeff said. "The goal is to ultimately offer very authentic Thai cuisine with a really pleasant and warm atmosphere."

Pakdee said the former owner has visited the restaurant since the change and has commented at the increase in patronage. In order to keep that trend increasing, Pakdee said she has plans for a Web site and probably some future advertising as the restaurant becomes more profitable.

Thai House is open Monday through Saturday, 10 a.m. to 9:30 p.m. They also offer catering and take-away orders.

Staff writer Jamie Belnap also contributed to this story.