Hi, I’m Nina ‘Teddie’ Huynh
My life has been shaped by two key forces: having my daughter and my career in food. 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 take care of 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.
But while my time in upscale restaurants empowered me with the skills and techniques I needed to master my craft, appearances on The Cook Up with Adam Liaw sparked the realisation I could wield those fine-dining moves outside of a restaurant setting. Now, I’m heading out on my own, bringing fine dining out of the confines of a restaurant and into every moment when people gather over food.
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 occasion special, from weddings to corporate events, brand activations or birthdays. No matter the size or scale of your event, I’m on hand to seamlessly imagine and bring any possibility to life. Nurturing through food is the common thread through my work, a product of my Vietnamese heritage.
The Food
I create every menu from the bottom up. From the beginning, I’m attuned to any sensitivities or dietary requirements, meaning everyone can enjoy menus crafted with creativity and precision. 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 from scratch to make sure everyone feels welcome, nourished and joyful.
