Other Women's Jobs // A Day In The Life & Career Of Chef Nata Butdekam

NAME: Nata Butdekam (Mama Nata)

INSTAGRAM HANDLE: @toshidubai

JOB TITLE: Specialty Chef – Toshi Pan Asian, Grand Millennium Hotel Dubai

MOVED TO THE UAE IN: 1998

With nearly three decades of expertise in Asian and Thai cuisine, Chef Nata Butdeekam is a true master of her craft. As the Specialty Outlet Chef at Toshi Restaurant, the signature pan-Asian dining destination at Grand Millennium Hotel Dubai, she is the creative force behind its success. Chef Nata’s innovative approach to flavours and presentation elevates traditional dishes, offering guests a remarkable culinary experience.

Born and raised in Thailand, her passion for cooking was ignited at just seven years old while helping her mother in the kitchen. From perfecting sticky rice to crafting a variety of traditional dishes, she found joy in the art of cooking—especially when it brought happiness to others. Inspired by the encouragement of family and fueled by her love for the culinary arts, she took her first professional step in 1994 as a kitchen assistant in Bangkok.

In 1998, Chef Nata moved to Dubai at a time when the city’s food scene was on the rise. She quickly became part of its evolution, refining her skills at some of the region’s most prestigious five-star establishments. Her career saw her excel in roles ranging from Demi Chef to Chef Consultant, always staying true to her roots while embracing new techniques. Today, with an unparalleled understanding of Asian cuisine’s intricate preparation and presentation, Chef Nata continues to inspire and delight with her culinary artistry.

Let's discover a day in Nata's world:

9 AM: My day begins at home with a comforting routine—cooking a hearty breakfast for my family. Food is my love language, and ensuring my family starts their day with a nourishing meal is a priority. A strong cup of coffee fuels me for the long hours ahead, and once breakfast is done, I take time to organize my home and prepare for the bustling day in the restaurant kitchen.

12 NOON: I arrive at Grand Millennium Hotel Dubai, I step into my second home—the kitchen at Toshi Restaurant. The first order of business is checking the inventory. Quality and freshness are paramount, so I personally inspect every delivery to ensure the ingredients meet my high standards. I also touch base with my team to discuss the plan for the day, ensuring smooth operations and seamless coordination.

3 PM: Mid-afternoon is when along with my team I review upcoming promotions and identify areas for operational improvements. These discussions are crucial for upholding Toshi’s high standards and continuously enhancing the dining experience for our guests.

4 PM: With the evening rush approaching, I gather my team for a detailed pre-service briefing. Communication is key—we discuss the Pan-Asian Theme Night Buffet setup, highlighting signature dishes and live cooking stations. Once the briefing concludes, the kitchen springs into action. We prepare ingredients, fine-tune sauces, and ensure every station is set up for a flawless service. Simultaneously, the dining area is prepped, with intricate decorations enhancing the ambiance to transport guests into a rich culinary experience.

6:30 PM: As guests begin to arrive, I welcome them warmly, guiding them through the evening’s offerings. I love engaging with diners, sharing the stories behind our dishes, and encouraging them to explore new flavors. Watching their reactions as they savor our creations is one of the most rewarding parts of my job.

11 PM: As the service slows down, I shift my focus to wrapping up the day efficiently. I review ingredient stocks, finalize orders for any necessary supplies, and ensure every station is properly cleaned and reset. A well-organized kitchen is essential for a smooth start the next day, so I take one last walkthrough to confirm that everything is in place before heading out.

12 MIDNIGHT: After a long but fulfilling day, I finally return home. A quiet moment on the couch with my favorite TV show helps me unwind before heading to bed, recharging for another day of culinary passion and excellence.

From the warmth of my home kitchen to the high-energy environment of Toshi, every moment of my day is centered around my love for food. Cooking isn’t just my job—it’s my lifelong passion, and I’m grateful to share it with every guest who walks through our doors.