The Imperfection of Hospitality
The beauty of hospitality lies in its endless cycle of learning, creating, and connecting. For me, I've never viewed it as a profession; it’s a calling that ties together culture, history, and human connection in ways that few other industries can.
Attending the Good Food Guide Awards in Sydney late last year was a reminder of this. It wasn’t just about celebrating the industry’s brightest stars; it was about immersing myself in a world that is new to me and one that I envy, deeply love and respect. It was about connecting with chefs, creatives, and hospitality superstars who inspire me to keep pushing, learning, and growing.
Eating myself around Sydney itself became an extension of that celebration. Each visit to a place on my ever-extending list feels like an education—a chance to step into someone else’s world, to understand their flavours, their philosophies, and their craft.
What truly drives me is the ability to start from scratch, to approach this craft with humility. Winning MasterChef was an extraordinary moment, but it was never the end goal. If anything, it was the beginning.
People often ask me when I’ll open my own restaurant, but the truth is, I’m not ready to be the chef I want to be known for yet. I’ve learned so much about flavour, creativity, and execution, but I’m still learning how to wield a knife ‘properly’, how to emulsify sauces until it becomes second nature, and how to brunoise onions until my fingers can do it in my sleep. I'm waking up in the morning and making myself chop chives and onions when I have my morning coffee, and I'm okay with that (does anyone need onions lol?).
Hospitality is an industry that demands constant growth and vulnerability. You have to be willing to make mistakes, reflect on them, and go back to the basics. And I love that. I love the grind, the chaos, the high-stress environments where everything can and does go wrong. This is an industry of adaptation—of making things work when the product arrives incorrectly or when you’re faced with impossible timings. It’s not about perfection; it’s about problem-solving and resilience.
Growing up, I saw the sacrifices my parents made running a family restaurant. I knew the industry was tough, but it was also rich with purpose and possibility. My first steps in hospitality were as a barista, hopping from café to café around the world, teaching and making coffees. That was where I fell in love with the power of connection—the way a simple cup of coffee could bring people together. Now, it’s my turn to step into the back of house (BOH), to learn the side of the industry I’ve admired from afar but never fully understood.
This industry is more than just food and service. It’s a platform for conversation, a vessel for social change, and a keeper of culture and history. Hospitality has the potential to influence how we live, how we connect, and even how we address broader societal issues. I’ve tried other paths—volunteering, activism, environmental science—but nothing has ever felt as immediate or impactful as hospitality. The kitchen is where I feel alive.
At the Good Food Guide Awards, I had moments of doubt, feeling like an imposter among giants. I didn’t know many of the big names—and sometimes it made me feel out of my depth. But what could've been an intimidating experience turned into one of the most inspiring nights of my life.
Meeting hospo stars and having real, honest conversations with them reminded me why I love this industry. It’s not just about accolades; it’s about the people who show up every day, pouring their hearts and hours into what they do.
Still, there were moments of disheartenment. As the night wound down, I noticed I was one of the last women standing. The representation of women, especially women of color, in BOH and in the conversations that critique and shape this industry is still too small. But the women I did meet—Kim Currie, Kylie Kwong—left a lasting impression on me. These are the game-changers, the ones who remind me that there’s space for us, even if we have to carve it out ourselves.
Standing by the cheese table (dangerous, considering my minor-ish dairy intolerance), I found a quiet corner to soak it all in. It was surreal to see familiar names and faces I’d read about growing up, to realise I was now part of this world. Maybe they didn’t know who I was, but for me, it was enough to be there, to feel the energy of the room, and to dream about the impact I want to have in this industry.
I believe hospitality is a reflection of human evolution—how we’ve come together over food for centuries, how we’ve used it to celebrate, to mourn, to connect. It’s my hope to continue being part of this rich culture, to create spaces where everyone feels welcome, and to push for an industry that celebrates diversity, passion, and change.
This is hospo. This is love.
xx Natty
