By Amy Bostock
Chef Nuit Regular’s culinary journey began in northern Thailand, where she was born and raised and where food was at the heart of her community and daily life. “Growing up, I was surrounded by the rich flavours and traditions of Thai cuisine, learning to cook from my mother and grandmother in our family kitchen,” she says. “They taught me the importance of using the freshest, best quality ingredients and balancing flavours to create dishes that nourish both body and soul.”
This year’s Chef of the Year award winner grew up surrounded by the sights, sounds, and smells of the local markets. “As a young girl, I would accompany my mother to the markets and watch all the different vendors cook and sell their food. I was always very curious about how they were making their dishes. I loved the energy and the sense of community that came from sharing our food with others.”
Regular’s entrepreneurial spirit led her to start selling Pad Thai to her friends at school during recess. “My business was doing so well that, with some encouragement and assistance from a teacher, I proposed a business plan to the school to sell my Pad Thai, and was officially granted a table to sell my food during recess. It was these early experiences that taught me the value of hard work and building relationships with people.”
Surprisingly, her journey took an unexpected detour when she chose to pursue nursing instead of culinary. After completing her nursing degree, she worked as a nurse in Pai, Thailand, for almost 10 years, but her passion for cooking never waned.
“I eventually opened a very small restaurant, Curry Shack, in Pai with my husband Jeff,” she says. “I would work as a nurse during the day and come to the restaurant in the evenings to cook. When I moved to Canada, I had every intention of continuing my nursing career here. But while I was taking classes to improve my English, an opportunity came up with Jeff’s family to open a restaurant and I offered to help them out.”
That restaurant was Sukhothai, and it made the chef realize that sharing the flavours of her homeland were her true calling and marked the beginning of her culinary journey in Canada. Since then, Regular’s opened several Toronto restaurants, including PAI, Kiin and Chaiyo (in partnership with Gusto 54 Restaurant Group).
Regular says the biggest challenge she faced, both personally and as a chef, was adapting to a new country and culture while staying true to her culinary roots. “Moving from Thailand to Canada, changing career paths, and starting a restaurant from scratch was a huge leap, especially with a cuisine that people had limited knowledge about,” she recalls. “They knew about the staple Central Thai dishes like Pad Thai, Tom Yum soup, and curries, but I couldn’t find all the Northern Thai dishes that I grew up cooking and eating. I had to overcome the fear of the unfamiliar and step outside my comfort zone to share the authentic flavours of Northern Thai food, which was such a big part of my identity.”
As a chef, she says, it was challenging to continually stand by the quality and taste of her cooking during the early days. “Because I was introducing Northern Thai dishes that many people here had never heard about or tasted, there was a lot of hesitancy because it was so unfamiliar to them. I had to find a way to balance staying true to my heritage while also making our food approachable and inviting to new customers but also educating and teaching them about Northern Thai cuisine.”
She remembers moments of doubt and uncertainty, especially when business was slow, wondering if people would embrace these unfamiliar dishes or if she should adjust them to meet expectations. “But I persevered because I believed and trusted in my cooking and knew if people tried it and gave it a chance, they’d love it. I’m so glad to have stood by my cooking, because now so many of my Northern Thai dishes are my bestsellers, and you can now find them at many other Thai restaurants in the city.”
She adds that personally, one of the toughest challenges was balancing her roles as a chef, a mother, and a business owner. “The restaurant industry is demanding, with long hours and intense pressure, and there were times when it felt like I was being pulled in too many directions. Learning to prioritize, delegate, and trust my team were all essential steps in finding that balance. These challenges, however, taught me invaluable lessons about resilience, courage, and the importance of staying authentic,” she says. “They helped me grow as a person and a chef, and reinforced my commitment to sharing the true flavours of Thailand. Looking back, I’m grateful for these experiences, as they shaped my journey and strengthened my belief that challenges are opportunities to learn and evolve.”
Regular is grateful for the help she received along the way from her mentors, starting with her mother, grandmother, and other family members, who taught her the fundamentals of Thai cooking and the importance of cooking with love and intention. “Their lessons have stayed with me throughout my journey and continue to inspire me every day,” she says.
She was also privileged to have had the opportunity to meet and work with some of the world’s most renowned chefs throughout her career, including chefs Daniel Boulud, Rodrigo Pacheco, Alex Chen, Ned Bell, Jason Bangerter, Anthony Walsh, and many others. “Learning from and collaborating with them have been an incredible gift. They’ve taught me not just different technical skills of cooking, but also new ways in how to think creatively, manage a kitchen, and lead with heart. Their guidance has helped shape my approach to food and hospitality, and I’m deeply grateful for the wisdom they’ve shared with me.”
She says mentorship is incredibly important in the restaurant industry and “it’s the backbone of how we pass on knowledge, skills, and the values that define our culinary community. For me, mentorship has been both a guiding force in my career and a way to give back and support the next generation of chefs.”
Because of the impact these mentors have had on her own journey, Regular is committed to passing on what she’s learned to the next generation of chefs and passionate about sharing her knowledge and experiences with others. “I’ve had the privilege of mentoring many aspiring chefs who are finding their place in this industry. I believe in creating opportunities for those who might face barriers, whether it’s through offering hands-on training in our kitchens, providing career advice, or simply being a source of encouragement.”
She also works closely with culinary schools and community programs, including George Brown College Centre for Hospitality and Culinary Arts and Stratford Chefs School, to support students who are eager to learn and develop their skills. “It’s important to me that mentorship is accessible and that it reflects the diversity of our industry. I want to inspire others to pursue their dreams, just as my mentors inspired me.”
But mentorship is not just about teaching technical skills, she says, it’s about fostering confidence, resilience, and a passion for the craft. “It’s about building a community where we lift each other up and help each other grow. I’m committed to continuing this tradition and ensuring that mentorship remains a vital part of the culinary world.”
Regular and her team are also committed to building community outside the walls of their restaurants. “Giving back to the community has always been an important part of my journey and I’m proud to be involved in several initiatives that align with my values. One of the causes that’s close to my heart is supporting access to food and nutrition for those in need. Through our restaurants, we’ve partnered with local food banks and organizations that work to combat food insecurity in Toronto. We regularly donate meals and participate in fundraising events to help provide nutritious food to those who need it most.”
Education is another area the chef is passionate about. She believes in the power of food to connect people and share culture, and is involved in programs that teach cooking skills and promote healthy eating, especially among young people. “Whether it’s through cooking classes, workshops, or community events, I love having the opportunity to share my knowledge and inspire others to explore and appreciate the diversity of food.”
In addition to these efforts, Regular is committed to supporting the hospitality industry and helping others succeed in their culinary careers. She’s mentored aspiring chefs, particularly women and newcomers to Canada, and worked with organizations that provide resources and training to help them thrive in the industry. “It’s important to me to create opportunities for others and nurture other’s talents, curiosity, and eagerness to learn,” she explains. “Overall, my goal is to use the platform I’ve built through our restaurants to make a positive impact in our community. I’m grateful for the chance to give back, and I look forward to continuing to support causes that make a difference in people’s lives.”
Regular says being recognized with this year’s Pinnacle Award for Chef of the Year is “an incredible honour, and it’s a moment of immense pride and gratitude for me. This award is not just a personal achievement, but a reflection of the hard work and dedication of everyone who has been part of our journey. From my family to our amazing team, and all the people who have supported our restaurants over the years, this recognition belongs to all of us.”
She adds that it’s also deeply meaningful to see Thai cuisine and culture celebrated on such a prestigious platform. “This recognition motivates me to continue pushing boundaries, exploring new ideas, and staying true to my roots. I’m inspired to keep growing, learning, and finding new ways to share the joy of cooking with others,” she says. “When I first started cooking in Toronto, my goal was to share the authentic flavours of my homeland and introduce people to the rich and diverse culinary traditions of Thailand. To receive this award feels like a validation of that mission and a reminder of how far we’ve come.”
