MasterChef Australia 2024 champion Nat Thaipun shares ambitious plans for a new Thai restaurant and hints at a potential return to the Channel 10 cooking show.

Restaurant Dreams Take Shape

Nat Thaipun envisions launching her own restaurant featuring bold Thai flavors and a lively vibe. She confirms that preparations are underway, including a seasonal menu, pitch, and overall concept.

“I’m low-key planning to open the restaurant,” Nat states. While undecided on the exact location, she favors Sydney or her hometown of Melbourne. “I’ve planned everything. I’m just waiting for the perfect moment.”

She seeks a financial backer to bring the project to life and plans to gain more experience by working at restaurants in London over the next year. Nat anticipates opening in 15 to 18 months, calling it “so amazing.”

TV Career Prospects

Nat eyes a judging role on MasterChef, comparing herself to former judge Andy Allen. “I think I’d do really well being a judge on MasterChef,” she says. “I think I’d be good at it.” However, she notes the challenge of long filming hours.

She also dreams of hosting her own travel show documenting pop-ups and events. “I honestly would love my own travel show,” Nat adds. “It’ll be like The Bear, but that little bit nicer.”

Path to Victory and Recent Ventures

Nat clinched the 2024 MasterChef Australia title in a tense finale by mastering Clare Smyth’s 113-step ‘Core-teaser’ dessert. She edged out runner-up Josh ‘Pezza’ Perry by two points, earning perfect scores from all judges, including guest judge Clare Smyth.

Prizes included training with top chefs, a published cookbook, and $250,000 in cash. Nat has since released THAI: Anywhere and Everywhere and partnered with Pullman Hotels for menu takeovers.

New Partnership Launch

At the Sydney debut of her collaboration with Acapulco El Vista at Pullman Circular Quay Grand Sydney Harbour, Nat introduced a limited-time cocktail pairing menu with hospitality group Maybe Sammy. The dishes fuse Thai heritage with native Australian ingredients.

This menu expands to Pullman hotels across Australia, New Zealand, and Asia, adapted to local produce. “For me, this menu is about sharing stories as much as sharing food,” Nat explains. “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.”