Since opening Jay International Food Co. on South Grand in 1974—followed by St. Louis’ first Thai restaurant, The King and I—the Prapaisilp family has been a cornerstone of the region’s dining scene. Shayn, son of founders Suchin and Sue Prapaisilp, now leads operations, which includes three restaurants and three international grocery stores. “When I’m having a particularly rough day at work, I think about my parents’ immigration story and how they raised their family and built a business that’s meant so much to the St. Louis community,” he says. “Their sacrifice and hard work keep me going.”
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2026 QUESTIONNAIRE
PROFESSIONAL ACCOMPLISHMENTS & OPPORTUNITIES
What has been your/your company’s most significant success over the past 12 months? We’ve been able to weather the uncertain regulatory environment in regard to tariffs and still get merchandise through the increasingly challenging supply chain.
What has you most excited about the future of your company or industry? The consumer is increasingly seeking out new and different flavors and foods that they may not be familiar with or have grown up with. I think this will present us with a great opportunity to be the destination to try out new and interesting products.
If you could change one thing about your industry, what would it be and why? Retail and hospitality have probably been two of the most difficult industries to navigate and survive in the past five years. Technology and consumer sentiments have really disrupted both of these industries, however they are vital to a region and community’s economic well being. I wish people would think more about how to support locally owned businesses and owners.
What’s the toughest business challenge you’ve had to overcome? The pandemic was challenging in different ways for both our grocery stores and restaurants. As essential workers in the grocery stores we both had to keep our employees and customers safe while providing basic necessities for our communities. We had to completely reinvent our restaurant model as all restaurants had to.
What’s a risk you took in business that didn’t pan out—but taught you something valuable? My family tried a franchise concept once. We learned very quickly that the model wasn’t for us as owners. We knew the conditions on the ground but the franchiser who was on a coast still was able to dictate how we could run things.
What advice would you give to the next generation of St. Louis entrepreneurs or leaders? I feel like it’s very easy to be chasing the hottest “thing” at the moment. I would suggest taking a look at industries that may not get the most TikTok views but are reliable, steady businesses that generate good cash flow.
MENTORS & PEERS
What is a key strength of the St. Louis metro area business environment? We have a large number of family-owned multigenerational businesses in the region. Some are quite well-known, while others are producing great products but fly under the radar. These businesses are not about cashing out in the fastest way possible, but are looking to grow and continue a legacy. That particular way of thinking about business I believe is the best way to take care of not only your bottom line but your customers and community as well.
What is one thing you would change about the St. Louis metro area business environment? We have too many political entities and municipalities. Whether it’s some sort of merger or consolidation, the region would be better off with fewer layers of duplicative governance.
Who is the most interesting under-the-radar/emerging business leader in St. Louis? I’m really excited about what Andrew Young, M.D., Ph.D. is doing. In addition to serving as an assistant professor at Wash U, he recently founded a really great cancer diagnostic company called Pairidex.
Who in your company (or industry) deserves more recognition for their impact? The hospitality and restaurant industry are notoriously difficult. One of our executives, Jun Liou, has been with the company for almost 15 years. He started off as sushi chef and is now in charge of running our four restaurants.
What’s a local organization, nonprofit, or initiative that more people should know about—and why? I’ve been fortunate to be part of a FOCUS St. Louis leadership program, as well as to sit on its board. While rarely in the limelight, FOCUS has done a wonderful job developing leaders in every corner of St. Louis whether they work in the corporate world, nonprofits, or something in between. When lists like these come out, there are certain to be FOCUS alums on it.
BACKGROUND
Where were you born? St. Louis
What educational degrees do you hold, and where were they earned? B.A in political science from The George Washington University (2010), Masters of Science in Public Service Management from DePaul University (2014)
What was your first job, and what did you learn from it? Growing up in a family business my first job was bagging groceries. I think a retail experience is valuable for everyone as it teaches you how to interact with all different types of people.
HOBBIES & INTERESTS
What’s your hobby/passion? I’ve become a pretty avid golfer the last couple of years.
What is one book you think everyone should read (or podcast everyone should listen to) and why? I’ve been listening to a podcast called A Short History Of… They’re one-hour episodes that do a great job of going in depth on historical topics. I highly recommend one I just finished on Polynesian exploration.
What do you do when you’re feeling stuck or uninspired? When I’m having a particularly rough day at work, I think about my parents’ immigration story and how they raised their family and built a business that’s meant so much to the St. Louis community. Their sacrifice and hard work keep me going.
What would people be surprised to learn about you (fun fact)? Even though we’re known for our Thai restaurants, I’m ethnically half Chinese.
