AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Sutinee Suntivatana
Born:
Bangkok, Thailand
History:
I began my culinary journey in Bangkok in 2002, driven by a deep love for food, hospitality and the joy of feeding others. I moved to Melbourne in 2006 to explore new flavours and opportunities, working at the Grand Hyatt and various restaurants. After returning briefly to Thailand to run my own catering business and cooking studio, I came back to Melbourne with a clear mission - to build something of my own.
In 2016, I opened Humble Rays - a playful, high-energy café that quickly became a Melbourne brunch icon. From there, I expanded into different concepts that reflect my love for both tradition and innovation.
In 2021, I launched Tori’s Café on Niagara Lane - a cosy space celebrating Japanese matcha, curated drinks and refined comfort food. Most recently, I’ve launched a matcha and artisan bakery concept focused on premium ingredients and hand-crafted cakes and sweet.
My latest venture is Regale, a Modern Australian-Asian restaurant on Swanston Street, Carlton Brewery celebrating grilled dishes with bold flavours and vibrant presentation. Beneath Regale is Galer, a hidden basement bar with speakeasy charm, live jazz and DJs - designed to give guests a full night of dining, drinking and atmosphere in one destination.
Today I lead more than 100 staff across multiple venues. Despite being a business owner, I still love being hands-on - whether it’s on the pass in the kitchen or jumping in to help at a function. The kitchen keeps me grounded. I believe food is about experience - the flavours, the people and the story behind each dish.
As a female Chef and entrepreneur, I want to inspire the next generation to believe they can lead with passion, create with confidence and build a business while staying true to their craft.
Have you always wanted to be a Chef?
Yes - but I didn’t always think it was possible. Cooking brought me peace and purpose. Once I found my rhythm in the kitchen, I knew it was my path.
How would you define your style?
Playful, flavour-driven, Modern Australian with Asian soul.
What is your feature flavour these days?
Smoky grilled meat, chilli jam and anything fermented with depth.
Obsessive-compulsive about?
Bench cleanliness, plating symmetry, finishing touches and clean hands.
Your greatest culinary influence:
Thai street food culture - bold, fast, balanced and full of heart.
What do you love about this business?
Every service is a show - the teamwork, the adrenaline, the chance to make someone’s day.
An ingredient you can’t live without?
Coriander roots.
Most ‘eyebrow-raising’ menu item?
Wagyu steak with sticky tamarind glaze and charred citrus zest - unexpected but addictive.
Signature dish:
Grilled eye fillet with Thai-style tamarind jus and wasabi leaf salad.
What can diners expect when they eat at your restaurant and what makes the experience special?
A full sensory experience - smoky grills, vibrant flavours, music, movement and energy. Whether it’s a fun brunch at Tori’s or a long dinner at Regale followed by cocktails and live music at Galer, we bring people together over unforgettable food.
What is your go-to meal at home when you don’t feel like cooking?
Sardines on warm rice with lime, soy, chilli flakes, and herbs. Simple, satisfying, and packed with umami.
Tell us something no one knows about you?
I wear the same outfit every day - it saves mental space so I can focus on food and business.
Where do you see yourself in 5 years’ time?
Running a group of venues across multiple countries, mentoring future Chefs and building an academy that combines culinary creativity with business leadership.
Regale Restaurant
East meets West for a fusion feast at Regale Restaurant on Swanston Street in Carlton. Expect a casual fine dining experience, blending Modern Australian and Asian fusion cuisine in an inviting yet sophisticated setting. Regale is more than just a restaurant – it’s a place where warmth and community come together; designed for family gatherings and joyful meals, every dish is made with care and you will feel like part of the family. Start a memorable meal with roasted scallops, XO butter and betel leaf, or lobster, crispy potato pave and wasabi pea; before Crying Tiger claypot rice with salted black olive, Asian herbs and jeaw. Perhaps dry-aged duck entices, with grilled witlof, cucumber and honey tamarind jus; finish sweetly with a dessert of velvet genmaicha tiramisu and avocado mousse.
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