{"id":25801,"date":"2026-04-27T16:37:57","date_gmt":"2026-04-27T14:37:57","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/sandrine-pally-or-maturity-with-a-vengeance\/"},"modified":"2026-07-22T12:09:36","modified_gmt":"2026-07-22T10:09:36","slug":"sandrine-pally-or-maturity-with-a-vengeance","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/sandrine-pally-or-maturity-with-a-vengeance\/","title":{"rendered":"Sandrine Pally or maturity with a vengeance"},"content":{"rendered":"

She arrives on her bike, sunglasses on and a big smile on her face. Right away, the tone is set. The meeting with Sandrine Pally is one of those that leave a lasting impression: a real, no-nonsense chat. It soon becomes clear that behind these three addresses lies not just a band, but a constantly evolving balance between her background, her vision and her close collaboration with Yuttakan Pongkunsup. <\/p>\n

\"DSC09103\"
Sandrine Pally at Suahoy \u00a9Studio PAW!<\/figcaption><\/figure>\n

Quiet growth<\/h2>\n

Three establishments in Geneva is no longer just a shop. It’s a real milestone, with a different dimension and more pressure, especially in such a demanding sector. And yet, nothing has really been planned. Sandrine Pally has a certain, almost surprising, hindsight about everything she has achieved. Growth has taken place discreetly, according to a simple rule: stay involved, one or the other, in each location. Never lose the connection. <\/p>\n

It all started with Soi Thai Canteen, which opened in 2017. It was a first step, taken cautiously, almost as a test. Sandrine left the comfort of a solid career at Procter & Gamble to follow an intuition. Her husband’s, Yuttakan, more instinctive and direct, and her own, more thoughtful and measured. <\/p>\n

\"DSC09171\"
Suahoy’s table d’h\u00f4te \u00a9Studio PAW!<\/figcaption><\/figure>\n

Period of lucidity<\/h2>\n

Then there was Suahoy. That’s when intuition turned into conviction. They opened a more accomplished, more ambitious restaurant, inspired by memories of Thailand “less street food, more contemporary”, as Sandrine puts it. Bangkok is the backdrop, with its places, atmospheres and settings. For her, it’s a playground, a way of telling something else and expanding the story. <\/p>\n

Then there’s Satu. This is undoubtedly the most accomplished project, but also the riskiest. It’s a plunge into the world of nightlife and cocktails, with a different energy, less in tune with the couple’s daily routine and harder to tame. The opening at the end of 2024 marks a turning point. Here, there’s less innocence and more lucidity. The success of the first sites means that we have to think in terms of duration, solidity and, above all, management. <\/p>\n

\"DSC09199\"
Sandrine Pally in front of Suahoy \u00a9Studio PAW!<\/figcaption><\/figure>\n

Gaining height<\/h2>\n

This is where the discussion really gets interesting. Sandrine Pally speaks frankly. First she talks about the difficulty of delegating, and then about the learning curve involved. It’s almost inevitable when “babies” become companies. Today, she is in charge of human resources, finance and structure. It’s a less visible but essential role. Above all, this role brings her something new: height, not to distance herself, but to see things more clearly. <\/p>\n

For her, this step back is a real conquest. It allows her to make decisions more serenely, and to step back from the daily grind to better understand what’s going on. She also knows that things don’t always work out the same. With Satu, for example, she looks at the project with a clear head. She doesn’t deny anything, but thinks of what’s to come realistically, without bitterness or regret, as a new chapter. The learning is there, the experience too, and above all the ability to tell the difference between adjusting and failing. <\/p>\n

\"DSC09209\"
The Suhaoy restaurant \u00a9Studio PAW!<\/figcaption><\/figure>\n

Transmission<\/h2>\n

At the same time, another, more personal desire emerged. To get involved in a different way, to pass on his knowledge and get away from the strict confines of the restaurant. Her future commitment to the Soci\u00e9t\u00e9 des Cafetiers de Gen\u00e8ve is proof of this. She is also keen to teach and share what she has learned in the field. <\/p>\n

In the end, the real thread running through this adventure is not the uniqueness of the locations, but the constantly evolving maturity that Sandrine embodies: knowing herself, evolving, adjusting her path without denying her background. Three addresses, yes, but above all a story told with sincerity and simplicity. <\/p>\n","protected":false},"excerpt":{"rendered":"

Behind Soi Thai, Suahoy and Satu, there are choices, doubts and a rare word. In this heartfelt conversation, Sandrine Pally shares her successes, her limitations, but above all her vision of the future and what guides her journey today. <\/p>\n","protected":false},"author":4,"featured_media":25802,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Sandrine Pally or maturity with a vengeance | Restaurant Geneva | Edouard Amoiel","description":"Behind Soi Thai, Suahoy and Satu, there are choices, doubts and a rare word. In this heartfelt conversation, Sandrine Pally shares her successes, her limitation"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[358],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-25801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=25801"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25801\/revisions"}],"predecessor-version":[{"id":27275,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/25801\/revisions\/27275"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/25802"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=25801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=25801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=25801"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=25801"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=25801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}