After graduating with a degree in food science, Naphachama also known as Nokie Hongsakaola began her career as a food researcher at a Japanese confectionery company in Thailand. After several years, she realised that her career choice was not bringing her much joy. After spotting a Le Cordon Bleu cookbook on a colleague’s desk, she decided to embark on a new journey.
She graduated from Le Cordon Bleu with a Diplôme de Cuisine at the Sydney campus, and from there Hongsakaola began her new career as a line cook at a rowing club and breakfast chef at a local cafe. With her hardworking attitude and reliability, she secured several great positions throughout her career: Chef de Partie at the five-star hotel, Shangri-La Hotel; Sous Chef at La Bonne Table and Senior Chef de Partie at Mayfair Hotel. She is currently the Executive Chef and Restaurateur at MiMi Restaurant in Adelaide and a member of Plus 82 Group, which includes four different restaurants within Adelaide.