In conversation with Natalie Chassay, cook and recipe creator

“Cooking, food, and hosting have been part of my life for as long as I can remember. Growing up, my parents and grandparents hosted constantly. By the time I was a teenager, my two older sisters and I were already organising big dinner parties and long Sunday lunches. We spent every summer in the south of France, when my grandparents lived there, and that is where my love for fresh, Mediterranean food really took root for me. Simple meals eaten well always excited me, and they still do. I only began sharing recipes online in 2020, during the pandemic. What started as a small idea quickly grew into online cooking classes and a small business, but for years, I did not fully know where it was leading. After becoming a mother, something shifted. In early 2024, I made a conscious decision to be more intentional with my work and my content, and that is when it really clicked. It took time, but now it truly feels like a career. I get to build a life around something I genuinely love, which still feels incredibly grounding and a little surreal.”

“My cooking style is genuinely very simple. Nothing I do is complicated or unachievable. I rely on fresh ingredients and a few key elements that make simple food shine. Good olive oil, salt, lemon, and thoughtful seasoning. I love playing with contrast and texture. Something creamy, something acidic, something crunchy, something spicy. Once you understand those principles, it becomes easy to make exciting food without overcomplicating it. That philosophy carries through to how I host. I believe dinner parties do not need to be intimidating. Three or four dishes is more than enough. One great protein, something starchy, something green. I prefer preparing ahead so I can enjoy time with my guests. Hosting, for me, is about ease and connection. Doing less allows you to be more present, which is really the point.”

“Growing up in warm, sunny climates has really shaped how I approach beauty and self-care. It has made me very simple in my skincare. I am definitely not someone with a long or complicated routine. I like things to feel intuitive and unfussy. Cleanse, moisturise, SPF. That is usually where it starts and ends for me. Living in warmer places also made daily sun protection second nature. I am a firm believer in wearing SPF every day, something I am much more disciplined about in Australia or South Africa than I am in London. On the other hand, colder climates like London or New York have taught me that my skin needs more support in winter, so I naturally reach for richer, more nourishing moisturisers. Because of my work, I am lucky to try a lot of different beauty products, and I do switch things up quite often. Interestingly, my skin seems to respond well to that. But even with experimentation, my philosophy stays the same. Keep it simple, listen to your skin, and adjust to what your environment is asking of you.”

“Motherhood made self-care both harder and more essential. It brought my mental health to the forefront and forced me to confront stress, anxiety, and burnout. I am learning to set better boundaries and take care of my nervous system. Walking has become my anchor and my non-negotiable. If I do not take care of myself, everything else becomes harder.”

“I do not think I am constantly inspired, and I think that is important to say. Inspiration comes and goes, and I do not force it. I take far more inspiration from eating than from scrolling. Restaurants, menus, markets, and travel spark ideas naturally. I only share food I would genuinely cook at home, which keeps things focused and honest. Often it starts with one ingredient, usually a vegetable, and I build from there. Simplicity is what allows inspiration to keep flowing.”

Photography by Emmylou Kelly

Follow Natalie and get inspired by her art of cooking on Instagram @nataliechassay.