In an exclusive conversation with CanadianSME Small Business Magazine, Chef Nuit Regular, one of Canada’s most celebrated Thai chefs, shares her inspiring journey of bringing authentic Northern Thai cuisine to Toronto. From running a humble curry shack in her small Northern Thailand hometown to founding renowned restaurants like PAI and Kiin, Chef Nuit’s story is one of passion, perseverance, and culinary excellence.
Chef Nuit delves into her transition from nursing to pursuing her love for Thai cuisine in Canada, the challenges she overcame as an entrepreneur, and her mission to stay true to the flavors and traditions of her homeland. As a trailblazer in the culinary world, her insights offer valuable lessons on authenticity, innovation, and the power of sharing one’s culture through food.
Chef Nuit is one of Canada’s most celebrated Thai chefs, known for bringing authentic Northern Thai cuisine to Toronto through her popular restaurants, including PAI and Kiin. She began her culinary journey in a small town in Northern Thailand, where she ran a humble curry shack, and later left her nursing career to share her passion for Thai food in Canada.
Congratulations on winning the Food Industry Award presented by WXN and Skip! How does this recognition resonate with you and your journey from a small curry shack in Thailand to a celebrated chef in Canada?
This recognition truly means the world to me. From our small, humble Curry Shack in Pai, Thailand, to now being honoured here in Canada, where I’ve built my business, it’s been an incredible journey. This award is a testament not only to the hard work and dedication that went into each step but also to the support and encouragement I’ve received along the way—from family and friends, my amazing team, and everyone who’s embraced Thai cuisine here in Canada.
Cooking has always been about sharing stories and bringing people together, and I’m grateful to have the opportunity to do this on a larger scale at my restaurants. I hope this recognition inspires others to chase their dreams and believe in the power of food to connect us all. I want to extend a big thank you to WXN and Skip for this incredible honour and for shining a light on diverse voices in the food industry!
Leaving a career in nursing to pursue your passion for cooking must have been a significant decision. What inspired you to take that leap, and how has it shaped your path as an entrepreneur?
Nursing taught me so much about caring for people and I loved being able to help others. But deep down, I had this passion for food and sharing my culture through cooking. I grew up watching my mother, grandmother, and aunts cook, and their food was always more than just a meal; it was a way to bring people together, to celebrate, and to show love.
When I decided to change careers, I wanted to create these same experiences for others and introduce authentic Northern Thai flavours to Canada. I could continue taking care of people, but this time through my cooking—whether it’s bringing joy to my guests when they’re feeling down, reminding them of a little piece of home, or helping to create beautiful memories with their own family and friends who are gathered together at my restaurants.
The career transition wasn’t easy, but that leap taught me to embrace risk, follow my heart, and always stay true to who I am. Each challenge has shaped my path as an entrepreneur, reminding me that passion, authenticity, and resilience are at the core of building something meaningful.
As a woman in the food industry, what challenges have you faced, and what advice would you give to other women pursuing their passions in a competitive field?
When I first started, there were moments when I felt I had to prove myself. Not only was I a woman in a male-dominated industry, but as a self-taught chef, I was approaching the business with very little experience. There was a lot I had to learn about the industry and how to run a business in Canada. I was thankful to have an incredible team around to support me and my vision, and to have helpful partners to provide guidance and advice while I was still learning. Balancing my passion for cooking with the responsibilities of running a business while raising a young family also brought its own set of challenges. But these experiences taught me to be resilient and strong, and the importance of staying true to myself and my vision.
My advice to other women pursuing their passions is to believe in themselves and stay focused on their goals. Surround yourself with people who support you and uplift you, and don’t be afraid to ask for help. Building something meaningful takes time, but if you stay dedicated and authentic to yourself, you can overcome any obstacle.
With multiple successful restaurants and a reputation for authentic Northern Thai cuisine, how do you hope to impact Toronto’s food scene and the wider culinary landscape in Canada?
My hope is to continue to share the true heart of Thai cuisine with Toronto and all of Canada, especially the flavours and traditions of Northern Thailand, where I was born and raised. At my restaurant Kiin, I have also been highlighting the traditions and art of Royal Thai-inspired cuisine, which is very artistic and labour-intensive, but I believe is important to preserve and showcase as part of the history of our Thai culture. Food is such a powerful way to share culture and bring people together, and I feel honoured to showcase the diversity of Thai cooking beyond what many people may expect. I want to open doors to new experiences, where guests can taste dishes that are authentic and rich with history and meaning.
I also hope to inspire other chefs to stay true to their roots and bring more cultural diversity to the culinary landscape here. By embracing our unique stories and traditions, we can create a food scene that honours the communities we come from.
Looking ahead, what are your future aspirations for your culinary career, and how do you hope to continue inspiring others through your work?
Looking ahead, my goal is to keep sharing Thai cuisine in ways that connect with people and to show them a different side of Thailand they may not be familiar with. I want to explore more of Thailand’s regional dishes and continue evolving our approach while staying true to tradition. It’s important to me to keep telling stories through food—stories about where I come from and the beauty of Thai culture.
Beyond cooking, I hope to inspire others to follow their passions and to see food as a way to bridge cultures. I want to mentor young chefs, especially women, and show that with hard work, resilience, and heart, it’s possible to build something meaningful.
