MasterChef Champion Nat Thaipun Unveils Restaurant Dream and Television Ambitions
Nat Thaipun, the celebrated chef who triumphed in MasterChef Australia's 2024 season, has detailed her vision for establishing a dream restaurant focused on authentic Thai flavours and a vibrant dining atmosphere. Speaking exclusively with the Daily Mail during the launch of her partnership with Acapulco El Vista in Sydney, the culinary star confirmed that concrete plans are already underway for her own establishment.
Restaurant Plans in Motion with Location Decision Pending
'I'm low-key planning to open the restaurant,' Nat revealed, though she admitted the exact location remains undecided. '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.' She emphasized that extensive preparation has already been completed, stating: '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.'
The MasterChef winner elaborated further: 'I've planned everything. I'm just waiting for the perfect moment.' While the conceptual groundwork is firmly established, Nat acknowledged she is actively seeking financial backing to bring her vision to reality. '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 explained.
Timeline and Experience Building Before Launch
Nat outlined a clear timeline for her restaurant project, indicating she intends to enhance her professional experience before opening. '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.' She projected that the restaurant could potentially open within 15 to 18 months, humorously adding: 'I'm waiting for a tooth fairy to come along. It's gonna be so amazing.'
Television Career Aspirations Beyond the Kitchen
Beyond her restaurant ambitions, Nat Thaipun teased a potential return to the Channel 10 cooking competition that launched her career, hinting she could follow in the footsteps of judge Andy Allen. 'I think I'd do really well being a judge on MasterChef,' she said confidently. '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.'
Additionally, Nat hasn't ruled out the possibility of fronting her own television show. '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. Drawing a comparison to the popular series The Bear, she described: '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.'
Recap of MasterChef Victory and Current Projects
Nat secured her MasterChef Australia crown in a gripping 2024 finale, successfully completing chef Clare Smyth's complex 'Core-teaser' dessert comprising 113 intricate steps. She needed 33 points to defeat runner-up Josh 'Pezza' Perry and narrowly achieved victory by just two points after receiving scores of 7 out of 10 from all five judges, including guest judge Clare Smyth.
Her prize package included:
- Professional training from leading chefs
- Publication of her own cookbook
- $250,000 in cash
Since her win, Nat has published the cookbook THAI: Anywhere and Everywhere and partnered with Pullman Hotels for a menu takeover initiative. This collaboration officially launched at Acapulco El Vista within the Pullman Circular Quay Grand Sydney Harbour, where she worked with hospitality group Maybe Sammy to create limited-time cocktail pairings.
Cultural Connection Through Food
The menu represents a bold expression of Nat's philosophy that food serves as a powerful cultural connector, expertly blending traditional Thai flavours with native Australian produce. Following its Sydney debut, this exclusive menu will extend to participating Pullman hotels across Australia, New Zealand, and Asia, with dishes thoughtfully adapted to suit each venue and its local ingredients.
'For me, this menu is about sharing stories as much as sharing food,' Nat explained. '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.'
