NAM COOKING IS THE
VISION OF A PSYCHOLOGIST-TURNED-CHEF
FROM VIENNA.

Karoline, the founder of Nam Cooking, is a psychologist-turned-chef. Her culinary passion ignited in her early twenties while orchestrating dinner parties for friends and family.

After completing her studies, she traded books for kitchen knives and embarked on a culinary journey that led her to Gault Millau-rated and Michelin-listed restaurants in Vienna and Mexico City.

Not stopping there, she began hosting dinner parties and catering events on the side. Eventually, her love for creating dining experiences inspired her to fully immerse herself in the catering world and launch her own business.

Our Philosophy

  • REALLY DELICIOUS

    Our commitment to creating truly delicious food drives everything we do. We craft each dish with passion, ensuring that every bite is a delightful experience.

    View our menu

  • CAREFULLY SOURCED

    We believe that great food starts with high-quality produce. An excellent dish begins with sourcing the finest ingredients. We value our relationships with local producers—visit our partners page to learn more about them.

    Visit Our Suppliers

  • TAILOR MADE

    Every event is unique, and so are our food experiences. Contact us to share your plans, and we will create the perfect food concept to suit your needs.

    Explore our Events

Our values

We recognize that the choices we make today have an impact tomorrow. That’s why we always strive to make sustainable decisions, whether it’s the purveyors we work with or what we do with kitchen waste. We may love orange, but we also love green!

Our principles:

Our business is founded upon the many principles of environmental friendliness and sustainability. We incorporate the following practices into our business:

  • We source our ingredients locally whenever possible and carefully choose our suppliers.

  • We avoid using disposables at our catered events. When desired, we use biodegradable and compostable cups, cutlery, and plates.

  • We are dedicated to minimize food waste. It starts with the creation of menus that incorporate all parts of the produce that we use and ends with carefully packing up what has not been eaten and donate it to one of our partner charities the next day.

  • There is no „one size fits all“ solution. Our food concepts are as unique as the events that we design.