My journey as a chef is filled with many cherished experiences. I made it all the way to the audition round of MasterChef Australia, Season 8, managed multiple Thai restaurants in Sydney for over 20 years, owned my own restaurant and graduated from Architecture. However, my story begins in Chiang Mai, Thailand, nestled in the mountains of northern Thailand.

From a young age, I loved helping my Mum cook. Every weekend, she would use only the freshest ingredients, a tradition I keep alive in my menu to this day. These ingredients remind me of my home's beautiful selection of fresh food and its natural aroma of herbs and spices. 

I remember those early mornings in the bustling markets of Chiang Mai, walking alongside my Mum as we selected the freshest produce, herbs, and spices. The air was always filled with the vibrant scents of lemongrass, kaffir lime, and galangal, mingling with the earthy aroma of fresh vegetables. As a chef, this is my inspiration.

For me, cooking isn’t just about the food; it’s about the connections, the laughter, and the shared experiences that make each meal special. These moments are the heart of my journey, and they inspire me every day. Some of my Mum's favourite dishes, like 'Grilled Prawns with Fresh Chilli and Thai Herbs in Banana Leaf' and her famous 'Grilled Pork with Green Chilli Dipping,' have deeply influenced my menu. They hold a special place in my heart and continue to inspire my creations in the kitchen, bringing me a deeper connection to my home.

My first local business was nestled along the beautiful coastline of Kingscliff, Northern Rivers. Here, I learned what it means to be my own boss. I discovered new and unexpected responsibilities and unpredictable challenges that went beyond cooking and serving. I loved the wonderful opportunity to have full creative control over my menu, staff, and the entire dining experience… Everything a chef dreams of.

What I cherished most about my first business was its impact on the community. Whether it was listening to a lunchtime regular share their day or welcoming a neighbouring business owner for lunch after their afternoon rush, the connections I made were priceless. The joy of creating something that could brighten someone's day was, and still is, the heart of why I love cooking for people.

“Chef’s Wasan”