Chef Na's Plant-Based Kitchen
Chef Na’s story began in Thailand, 2003, when she was awarded a scholarship from the Thai government, entitled: “Thai Food for the World”. She started creating Thai sauces & pastes in Thailand and was featured in a prominent business newspaper, however, chef Na was invited to Melbourne to create Thai vegan menus for vegan restaurants, and gladly accepted. Arriving in Melbourne during 2011, chef Na quickly fell in-love with Melbourne and our vegan food-scene.
Not long after arriving in Melbourne, chef Na met her now husband and business partner, Frankie – who was in a vegan restaurant, ordering one of chef Na’s creations when they met. Both vegan, and both dissatisfied with the options available for vegans or health-conscious consumers, chef Na and Frankie decided they would like to create the very products that they themselves would like to purchase – plant-based, cruelty-free, sustainably sourced, organic, non-GMO & MSG-free. It was in that moment that Chef Na’s Plant-Based Kitchen was born.
Many years went into the design and re-design of the products, for they had to match our philosophy and ethics; we oppose animal cruelty in all forms, we live strict vegan lifestyles and have avoided animal-based products for close to 9 years, and we believe that our purchases cast deterministic votes that consequentially shape future choices and future options. Chef Na’s Plant-Based Kitchen is fully committed to sustainability, and we are currently seeking out new ways of achieving this goal. Ultimately, Chef Na’s Plant-Based Kitchen has been designed by a professional vegan chef, made for everyone seeking a healthier, cruelty-free, restaurant quality choice while being dedicated to a sustainable paradigm.
Chef Na will be demonstrating how to make Guay Tio Kaek (Thai Curry Laksa) and Massaman Curry