Hi, I’m Nina ‘Teddie’ Huynh
Cooking changed my life. When I was in my twenties, recently divorced and holding my baby daughter, I realised I was destined to cook. It was something that had been rooted within me since childhood. Cooking was a practice I had always been magnetically drawn towards but had never acted on. It hit me: cooking was how I would look after us.
After earning my qualifications and working in kitchens, I again felt a lure – this time towards fine dining. I worked my way up from stagiaire to pastry chef at the Bentley Group, learning the fine-dining techniques that underpin my work today and unleashing them on esoteric and fun dishes that created magical moments for our diners.
Now, I’m heading out on my own, bringing fine dining out of the confines of a restaurant and into every situation in which people need to eat.
Our Philosophy
Joy and care are at the heart of what I offer my clients: an all-encompassing experience tailored to their needs and reflective of their lives.
It’s the magic of fine-dining shot through with fun, making every moment special, from weddings to corporate events, brand activations or birthdays.
No matter what size your event, I’m on hand to seamlessly imagine and bring every possibility to life. Nurturing through food is the common thread through my work, a product of my Vietnamese heritage.
The Food
I build every menu around the needs of my clients.
That means no dietary is too scary and that those with various requirements can enjoy menus crafted with the same level of creativity and effort as those without dietaries. My time at Bentley’s plant-based fine diner Yellow and seafood bastion Cirrus means I have a singular focus on elevating the options for those who are vegan, vegetarian, pescatarian and beyond.
Working together, we’ll build a menu to make sure everyone feels welcome, nourished and joyful.
