Lone Wolf no more

Once an outsider finding refuge in the kitchen, now using her voice to inspire more women to lead.

Nat Thaipun

Australia

My journey in the kitchen has never been conventional. Honestly, neither have I. I’ve always felt like an outsider, which is probably why I ended up in the kitchen. It became my sanctuary, a place where I could build something meaningful out of nothing and create comfort for other people, even if I didn’t feel it for myself.

 

When I started hosting potlucks while traveling, I wasn’t trying to be a chef. I just loved feeding people. I would spend hours cooking and often lose track of time. But when everyone sat down to eat, something changed. They would tell me that my food felt like a nostalgic hug. It was as if I had provided them with a sense of home they didn’t realize they were missing. It made me realize how powerful food really is. It doesn’t just fill your stomach, it fills a space in your heart. That’s when I knew this was more than just a skill. It was something I wanted to dedicate myself to.

 

Technically, I’ve been in the hospitality world since before I could walk. If you count me watching my mum cook on a stainless-steel benchtop at just a few weeks old, then it’s been almost 30 years. I started by washing dishes at my parents’ restaurant before I could even reach the bottom of the sink. By age 10, I was already doing front-of-house work, making coffee, and waitering.  It’s been my world for as long as I can remember.

 

But I’ve also seen the parts of this industry that need to change. There’s still a lack of women, especially women of colour, in leadership roles. I attended the Good Food Awards in Sydney this year and was genuinely excited to connect with other young women chefs. But there were hardly any. That hit hard. It made me realize how many women have opted out of the toxic, ego-driven environments common in commercial kitchens. And honestly, I get it. We create our own spaces, we thrive, but it also means our presence is missing from the big picture. I want to change that. I want to see more women at the top, taking up space without compromising who they are. People don’t always recognize the work women do when it’s nurturing, when it looks like care. But that work is hard. It’s skilled. It deserves respect.

 

If I had a restaurant, my signature dish would be Kangaroo Larb Tartare. It’s lean, sustainable, and full of flavor. Kangaroo meat requires less water and land than beef, making it a more environmentally friendly choice. I especially enjoy the moment when someone who usually turns their nose up at kangaroo tries it and ends up loving it.

 

I don’t have a permanent spot yet, but I run pop-ups worldwide. And honestly? Pop-ups are the future. That’s where chefs get to play. It’s where we test ideas, take risks, and connect with people over food we love. If you ever get a chance to go to one, do it. And, if I’m in town, come to mine.

Secret Sauce

  1. What is your guilty pleasure?

Blasting a banging playlist and cooking for hours, completely losing track of time. Or skydiving, getting a tattoo, or escaping into the wilderness for a hike with no reception. Those are the moments that let me check in with myself, uninterrupted.

  1. What ingredient do you find overrated?

Truffle and caviar. Sorry! Don’t get me wrong—it’s a beautiful product when used simply and respectfully. But too often, people slap it on anything and everything, thinking it’s the magic ingredient. It’s not. Leave the truffle in its pure form, and please, don’t drown fried food in it.

  1. If you could recommend one dish from your restaurant, what would it be?

I don’t have a restaurant, but if I did, it would be my Kangaroo Larb Tartare. It’s lean, sustainable, and packed with flavour. Plus, I love convincing people to try something they usually turn their nose up at. Kangaroo is far better for the environment than beef—much less water, less land. It’s time we started rethinking what we eat for the planet and our palates.

  1. Where does the industry go in terms of dive bars or speakeasies? Can you share specific recommendations?

Funny enough, that’s the type of thing I’d probably open! But for now, I’d recommend Franklin’s Bar, The Gasometer (especially when there’s a gig on), The Night Cat, Black Cat, Creatures of Habit, Rooks Return for Wednesday jazz, Bar Ampere, and Wax Music Lounge.

  1. Are there any pop-up concepts that people should not miss?

Every single one. Pop-ups are where chefs let loose creatively. They’re hungry for an outlet beyond their regular menus, testing the waters and connecting with people over food they truly love. And, of course, my pop-ups! They’re scattered worldwide, so catch me if you can.

  1. What local food staples or traditional dishes represent the city’s culinary heritage?

In Melbourne, I’d say our Asian food is second to none—dumplings, Banh Mi, Japanese fare, and Thai street food are outstanding. I’m also loving the shift in breakfast dining, with spots offering hyper-focused, non-traditional breakfasts like Asian-inspired dishes instead of the usual Eggs Benny.

8. What are your favourite local food markets to explore in the city?

Victoria Market for nostalgia and hot jam donuts. Footscray Market for its chaos, affordability, and the memories it brings back of home.

nattywolf
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