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From growing up in a Thai-Australian household filled with the aromas of family recipes to dominating the competitive kitchens of MasterChef Australia 2024, Nat Wolf’s journey is a testament to the power of passion, heritage, and creativity. In this exclusive interview, Nat delves into their journey from imposter syndrome in the audition phase to earning the series’ only immunity pin in the first week, and ultimately claiming the title. Along the way, they reflect on how food has been a safe space for self-expression, share insights from working with renowned chefs like Jamie Oliver and Vicky Cheng, and reveal the exciting projects ahead, from a cookbook to a docu-series filmed in Seoul. Join us as we explore their inspirations, lessons, and aspirations in a candid conversation with one of the culinary world’s rising stars.
Images courtesy of Nat Wolf.
1. Can you share a bit about your background and what initially inspired you to pursue cooking as a career or passion?
I grew up in a Thai-Australian household where food was a central part of every celebration and moment of connection. My grandmother and mother passed down their love for cooking, and through them, I learned the importance of balance and intention in every dish. Cooking became my way of expressing creativity and preserving the traditions of my culture. When I hit a rough patch with my mental health, the kitchen became my safe space – where I could channel emotions into something tangible and meaningful.
2. What was the process like for you to apply and get selected to compete on MasterChef Australia? Were there any challenges you faced during the audition phase?
The process was intense but also thrilling. The audition involved creating a dish that represented who I am as a cook. I chose a dish inspired by my heritage, and it felt deeply personal. The biggest challenge was overcoming self-doubt – wondering if I was good enough… classic imposter syndrome! But once I stepped into the kitchen, I let the food speak for itself.
3. In the first week, you earned the series’ only “immunity pin.” How did that moment feel, and what did it mean to you in terms of your confidence going forward in the competition?
Earning the immunity pin was surreal. It validated all the risks I took and reminded me that trusting my instincts was key. It gave me the confidence to push boundaries and embrace my voice as a cook. That moment set the tone for my entire journey – I wasn’t just there to compete; I was there to grow.
4. Winning MasterChef Australia 2024 must have been an incredible moment. Can you walk us through what you felt in that final moment when they announced your name as the winner?
It’s hard to put into words. It was a whirlwind of emotions – relief, gratitude, disbelief, and pride. I thought about everyone who had supported me, from my family to the judges. Most of all, I felt a deep sense of joy that my story, as someone representing Thai-Australian culture, resonated with so many people.
5. What were some of the most memorable moments that you think really defined your journey on the show?
There were so many: my first Mystery Box challenge, where I created a dish that celebrated my Thai roots; the immunity pin challenge; and the moments spent with my fellow contestants, who became like family – I live with two of them now and we are the best housemates! Each moment of feedback from the judges was a lesson that helped me refine my craft.
6. How has winning MasterChef Australia changed your approach to cooking or your career in the culinary world? What new opportunities have come your way since the win?
Winning has given me a platform to share my passion for preserving traditional Thai dishes and blending them with modern techniques. It’s opened doors to collaborations with incredible chefs and brands, and I’m currently working on my first cookbook and just finished my first pilot docu-series which was filmed in Seoul where staged and did a pop-up at the one-Michelin-starred restaurant Evett. The experience has also taught me to be more intentional with my cooking – celebrating sustainability and seasonality in every dish.
7. As someone who’s worked alongside renowned chefs like Jamie Oliver and Vicky Cheng, what have been the most valuable lessons you’ve learned from them that have shaped your cooking style?
Jamie taught me the importance of accessibility – making food that feels inviting, joyful and accessible for everyone. The importance of being able to nurture those around us through food and it’s one of the things I love to do most. Vicky showed me how to honour tradition while reimagining it through innovation. Both have shaped my belief that food should tell a story and connect people.
8. As someone who’s now a part of the MasterChef family, do you have any advice for future contestants who are hoping to make it onto the show?
Be yourself, unapologetically. Tell your story through your food and trust your instincts. The judges aren’t just looking for great cooks – they’re looking for people who have something more meaningful and thoughtful through the dishes. Also, practice the basics – nailing a sauce or perfectly cooking a protein can make all the difference.
9. What are some of your favourite restaurants in Victoria? Do you have any go-to spots?
I’m not personally a huge favourite question person as it totally depends on my mood at the time, set and setting, time and place. I obviously love Vue de Monde, not only because I'm biased (I’ve been working there since July) but also obviously for its creativity and focus on native ingredients. I also love Udom House in West Melbourne, A1 Bakery in Brunswick, Bar Bellamy and Henry Sugar in Carlton, Huong Vung in Richmond, Tom Toon in Abbotsford.
10. Where do you draw inspiration from when it comes to developing new dishes or experimenting with flavours?
First and foremost, seasonal ingredients play the biggest role – I let them guide me in creating dishes that feel fresh and intentional, honouring it for its reflection of time and place. My inspiration comes from my heritage, travels, and the stories behind these ingredients. I love combining Thai flavours with techniques I’ve picked up from other cuisines.
11. What are your goals now that you’ve won MasterChef Australia?
I’m focused on finishing my cookbook, which is making Thai food accessible everywhere and anywhere outside of a takeaway box and honouring the people who’ve passed down its traditions to us. I’m also constantly planning pop-ups, including collabs with exciting chefs in Australia as well as internationally, and hopefully I get to do another season for my docu-series soon that explores food culture around the world.
12. What’s your go-to comfort food when you’re not in the kitchen cooking up something fancy?
Definitely a Larb for its tangy and spicy kicks or even Khao Tom – Thai rice soup with simple toppings like garlic, soy, and lots of fresh herbs and ginger. It’s warm, nourishing, and reminds me of home, my grandma and Thailand.
13. What’s next for you? Do you have any exciting upcoming projects or ventures that you’re working on now that the show has concluded?
Aside from the pop-ups, cookbook and docu-series, I’m exploring ways to use my passions and previous degree in Environmental Science and Social Science by connecting hospitality somehow with being able to give back to communities affected by climate change through some sort of social enterprise. I started one that was off the back of my barista career in Aotearoa [NZ] and won Aotearoa’s Impact award for local impact in 2019, so I would love to explore the possibilities there. Honestly, there’s so much ahead, I haven’t even started talking about the list of restaurants I want to visit and stage at, there’s so much for me to learn and and I’m excited for every moment.
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