What’s your go-to breakfast when you have time to truly enjoy it?
Avocado omelet, sausage, and coffee.
Is there a childhood dish or flavor that shaped the way you cook today?
Sweet minced pork from my school days, and the dishes my mother often made for me — a mix of Italian stews and Japanese flavors.
Before becoming a chef, did you ever imagine a different path for yourself?
Yes, I dreamed of being a ballet dancer.
Of all the French pastries, which one do you most love making—and why?
Honestly, none. I’ve never enjoyed making pastries.
Is there a food or ingredient you’re secretly obsessed with keeping in your kitchen at all times?
Crispy shallots, yuzu, samphire, prickly ash (makhwaen), sesame oil, fruit vinegar, and Thai bitter orange (som saa).
Is there a food trend or dish you just don’t love—no matter how popular it is?
Desserts overloaded with cheese, and “carb on carb” dishes.
If you could unlock one chef’s secret recipe, whose would it be—and what dish?
Chef Ebbe, Flower’s dish
What’s the most unforgettable meal you’ve ever had—whether cooking it or being served?
Honestly, none. I don’t hold on to just one meal as unforgettable.
Who has mentored or influenced you most in your culinary journey?
My mother.
Have you noticed differences in the atmosphere or leadership styles in kitchens led by women vs. men? How has that shaped your experience?
Both are good, just in different ways. It has nothing to do with gender — it depends on the person.
Where do you turn for creative inspiration when you’re in a cooking rut?
I’ve never experienced that kind of rut.
If you could give one piece of advice to the next generation of female chefs, what would it be?
Take care of your work, but take care of yourself too.
Instagram: @chefnaree
Personal Chef