"Model in the kitchen" Natali describes why 80% of her friends are from the gay community and what LGBT+ people can look forward to at her Asian restaurant
Natali, you say you have a lot of friends from the LGBT+ community. How does your positive relationship with this community translate into your restaurant?
It translates a lot. I think in the design of the restaurant itself. I like colour, design, pretty things, flowers... and that's something I have in common with the queer community. We work a lot with the color red, which is a symbol of passion, happiness and love in Asia. It has a lot of meaning in Vietnamese culture.
What explains your close relationship with LGBT+ people?
I think it's mostly about personality. Queer people tend to be more open, friendly and can talk about emotions. They can say what they're thinking. I'm also a very open person, I say things straight and I don't hide my emotions. And that's why I get along with them.
I think straight men are often very closed off. Maybe it's also the way society encourages them not to show emotions. I really do have mostly gay men among my friends.
Do you remember when this relationship started?
My first really close gay friend was Honza. We've known each other for a long time, traveled the world together, spent a lot of time together. And through him I met other people in the community. We're still in touch to this day.
I like that these people remember you, they care about you, they know what you do. They're often very strong personalities.
Do you think it's the life experiences of queer people that often make them stronger individuals?
I'm sure they do. And I think that's why I get along with them. I didn't have an easy childhood myself. My parents divorced, I stayed with my grandmother in Vietnam and I didn't come to the Czech Republic until I was 14. I grew up very quickly. I had to take care of my younger sister, help with the business, take responsibility.
So I also went through a period of finding myself. I think that's why I'm close to people who have gone through a similar search.
You say you didn't find yourself until you were in your 30s. What helped you the most?
Stop worrying about what other people think. I used to take everything so personally. Criticism from my family, people around me... I always felt like I had to prove something to someone.
But then I realized that other people's opinions weren't my truth. And that you have to accept yourself for who you are. That's very important.
Do you feel like authenticity is something that queer people often deal with more intensely than others?
Yes. Because they have to. Often they have to go through a difficult journey before they can say, "This is who I am," and I think that when a person can be authentic, they're much happier.
If you had to invite LUI readers to Public Chilli, what would you invite them to?
To an experience. Gastronomy today is no longer just about food. It's about the atmosphere, the people, the feeling you get when you go somewhere.
You can have great food, but if the staff are unpleasant, you won't go back. On the other hand, if you feel welcome somewhere, you'll forgive even small mistakes. And I think that's terribly important for the LGBT+ community as well. To feel accepted for who you are.
Public Chilli restaurant in Prague, Ovocne trhPhoto: Public Chilli / se svolením
So is Public Chilli a queer-friendly establishment?
It certainly is. When I opened the restaurant, it was almost all gay men working here. It's not like that anymore, but we still have a very open and friendly team.
It doesn't matter to me if someone is gay or straight. What's important is that they're kind, humble and can create a good atmosphere. I want this place to be one big family - not only towards the guests, but also between each other.
So you can come here not only for the food, but also for the people?
Exactly. I think people can feel comfortable here, meet new people and maybe even get to know each other. We have a great location in the centre of Prague, bars, businesses, life around... and I think the vibe works here.
Your menu is very diverse. How would you describe the concept of Public Chilli's cuisine?
It's a mix of traditional Asian cuisine and a fusion approach. We have Vietnamese, Thai, Japanese and Korean dishes. Some of the recipes are very traditional, others I've adapted myself.
For example, we complement the salmon tartare with avocado with coriander, mango, chilli and lemongrass. These are the ingredients that give European food its Asian character.
What do you think should never be missing in Asian cuisine?
Fish sauce. For me, it's a complete staple. It adds depth and intensity to the dish. If I had to choose one ingredient that I can't cook without, it would be fish sauce.
And what's your current favourite?
People love the classics. I mean, Phad Thai noodles, curries, or rolls. Our pho or taro cakes with mango puree are also very popular.
But in general, one thing we recommend to guests is to order multiple dishes and share them with each other. It's quite common in Asia. Food is not just shared for the flavours, but for the experience itself. It's much more fun.
Finally - what would you like to say to LUI readers?
Make them come in more people, order a lot of food and share everything. Not just the food, but the experience, the atmosphere and the time together. That's what Asian gastronomy is all about.
