Nat Thaipun has dished up her vision of opening her dream restaurant.
The celebrated chef, who was crowned the winner of MasterChef Australia in 2024, plans to set up her own establishment focusing on Thai flavours and a vibrant atmosphere.
Speaking with the Daily Mail at the launch of her partnership with Acapulco El Vista in Sydney, Nat revealed her dream and said that everything is already in motion.
‘I’m low-key planning to open the restaurant,’ she said, admitting she hadn’t decided on a location just yet.
‘I would love to open in Sydney, but I also love Melbourne as well, because it’s my hometown, so I’m trying to work out where.
‘I’m just brainstorming at the moment. I’ve got the pitch, I’ve got the planning … Even the menu! I know what to do based on season.
MasterChef winner Nat Thaipun (pictured) plans to set up her own establishment focusing on Thai flavours and a vibrant atmosphere
‘I’ve planned everything. I’m just waiting for the perfect moment,’ she continued.
While much of the groundwork has already been set, Nat said she is seeking a backer to help fund the restaurant.
‘I was looking for someone who would be willing to back it. That’s it. That’s literally it. I’ve got everything ready,’ she added.
‘And myself, I reckon I need another year to go, because I’m gonna go to London. I’m gonna go work at a few more restaurants, really amp up my experience.
‘Then in hopefully 15 to 18 months, open a restaurant… I’m waiting for a tooth fairy to come along. It’s gonna be so amazing.’
Elsewhere, Nat teased a return to the Channel 10 cooking competition that kicked off her career, hinting that she could become the next Andy Allen.
‘I think I’d do really well being a judge on MasterChef,’ she said.
‘I think I’d be good at it. I think it’d be hard to be in front of the camera all the time, though. They do long hours, like, really, really long hours. That’s something that people don’t realise.’
Speaking with the Daily Mail at the launch of her partnership with Acapulco El Vista in Sydney, Nat revealed her dream and said that everything is already in motion
But Nat said she hasn’t ruled out the possibility of fronting her own show, too.
‘I honestly would love my own travel show. I would love for someone to go and document all these different pop-ups and events I’m doing, just to follow me around and go through the chaos,’ she continued.
‘It’ll be like The Bear, but that little bit nicer, you know? Like the chaos that you go through when you go through these pop-ups is crazy, that I think it could be entertaining, especially because I start talking to myself a lot.’
Nat won MasterChef Australia in a gripping finale back in 2024, after completing chef Clare Smyth’s ‘Core-teaser’ dessert with 113 steps.
Nat needed 33 points to beat runner-up Josh ‘Pezza’ Perry and she scraped in by a whisker.
She managed to get a 7 out of 10 from all five judges, including guest judge Clare, which led her to victory by two points.
The winner walked away with training from leading professional chefs, the chance to have their own cookbook published, and $250,000 cash.
She has since published THAI: Anywhere and Everywhere, and has teamed up with Pullman Hotels, introducing a new menu takeover.
Nat teased a return to the Channel 10 cooking competition that kicked off her career, hinting that she could become the next Andy Allen
Nat won MasterChef Australia in a gripping finale in 2024, walking away with training from leading professional chefs, her own published cookbook and $250,000 cash
The partnership officially launched in Sydney at Acapulco El Vista, Pullman Circular Quay Grand Sydney Harbour, where Nat collaborated with hospitality group Maybe Sammy on a limited-time cocktail pairing.
The menu is a bold snapshot of Nat’s belief in food as a cultural connector, blending Thai flavours with native Australian produce.
Following its Sydney debut, the exclusive menu is extending to participating Pullman hotels around Australia, New Zealand and Asia, with dishes adapted to suit each venue and its local produce.
‘For me, this menu is about sharing stories as much as sharing food,’ Nat said.
‘Hotel bars are social spaces, and I wanted the dishes to reflect that – food that’s rooted in my Thai heritage but feels relaxed, generous and easy to enjoy in the moment.’
