Chef Nuit Regular
Nuit Regular
Chef Nuit Regular is the Executive Chef and Co-Owner of
PAI, Kiin, Thai Tavern, Chaiyo, Sukhothai, Makilala, and
By Chef Nuit Events & Catering
Chef Nuit has transformed the Thai food scene in Toronto through the distinct flavours of Northern Thai cuisine and hospitality. It all began when Chef Nuit opened the humble Curry Shack in the small town of Pai, in Northern Thailand. She made the decision to leave her career as a nurse so that she could share her passion and life experiences through family recipes, street market dishes, and Royal Thai cuisine in Canada.
The first Thai SELECT Ambassador for Canada, Chef Nuit has been recognized by the government of Thailand for the authenticity of her Thai cooking and was awarded the prestigious Thai SELECT Signature designation for her restaurants. Her restaurants PAI and Kiin are MICHELIN Guide-recommended. Chef Nuit is the recipient of the 2024 WXN Top 100 SKIP Food Industry Award and 2024 Pinnacle Awards Chef of the Year, and a finalist for the RBC CWEA Momentum Award. In 2022, she was the winner of a WX Network’s 2022 WXN Top 100 BMO Entrepreneurs Award and the recipient of the 2022 American Express Award for Business Leadership.
In 2026, Chef Nuit was elected as an Executive Committee Member of the Thai Association of Ontario. She has been a guest judge on MasterChef Canada and Top Chef Canada, Season 9, appeared on Top Chef: Destination Canada (Season 22) and Big Food Bucket List, and was a resident judge on Food Network Canada's Wall of Chefs. Her debut cookbook, Kiin: Recipes and Stories from Northern Thailand, won a 2021 IACP Cookbook Award and a Taste Canada Gold Award.
Follow her on Instagram: @chefnuitregular
"What I love about All-Clad, because it’s stainless steel it’s nice and shiny and I’m not afraid to put it over light fire and charcoal. Simplicity is a vibe, but simple is not easy to achieve. It’s actually the hardest to achieve. Just serve it simple and right.”
- CHEF ALEX CHEN
All-Clad Must Haves
These are the pieces Chef Paul Kahan told us he can’t live without, both at home and in his restaurant kitchens.
Exclusive Recipes
Signature dishes developed by Paul Kahan using his favorite All-Clad cookware of course.
Pan Roasted
Walleye with Steamed Clams,
Spicy Sausage and Tomato Broth
A delicious Italian inspired seafood preparation combined with my favorite Midwestern lake fish.
Chicken Thighs with Pancetta,
Caramelized Onions and Charred Radicchio
Delicious, full-flavored, oven-to-table dish for the Fall.
Piquillo Pepper
Tomato Sauce
In classical French cooking, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for creating an enless amount of recipes. This recipe is take on a classic 'sauce tomate' - one of the French mother sauces that has become the mother sauce of my award-winning restaurant, avec, for the last 19 years.
Restaurants
If in the area, stop by to enjoy some of Paul's culinary delights at any of his restaurants.
