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NATALIE IN THE KITCHEN
NATALIE IN THE KITCHEN
About Natalie
With memories of being raised in household where my parents threw fantastic parties, the grown-ups bustling in the kitchen, preparing meals while the large dining table was adorned with mismatched plates and set in a charmingly chaotic manner to accommodate our big family. Each evening, either mum or dad prepared dinner, we gathered around a well-set table, engaging in discussions about the day's events. At the age of 14,
I took my first steps into the vibrant world of hospitality as a waitress at an Italian restaurant in Melbourne, Australia. The bustling energy, the interplay of flavors, and the symphony of service ignited my passion for the industry. For over 20 years, I've been immersed in every facet of hospitality – absorbing wisdom from chefs, bartenders, sommeliers, proprietors and FOH. I've embraced a journey that began with on-the-job learning, evolving into a self-taught cook, and further maturing through professional experiences.
My transition to a Yacht Chef was driven by my willingness for challenge and creativity in unique environments. It's a role that requires not just culinary capabilities but a specific mindset—one I embody: poised, adaptable, inventive, and resolute.
In December 2020, a passion project bloomed. Brunch Bar, nestled in the volcanic & lakes district of Chile. Here, amidst pristine landscapes and seasonal harvests, I advocated for the connection between clean, local produce and delightful food. I cultivated a network with farmers and producers, crafting a haven that united community and flavour. Nurturing community through food. Brunch Bar was more than just a cafe, it was a place to learn and tell stories through the simplicity of delicious food, travel & life adventures. By showcasing the art of well-farmed produce and my unique culinary style, I not only fed appetites but also nurtured a community with wholesome, soul-satisfying meals. My passion for food and creativity drive me to constantly experiment with new flavours and techniques, be inspired by nature & other food creators.
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