WOMEN OF NOTE:
Pamela Maudy | Founder Of Mira Curated
In the quiet hinterland near Byron Bay, Pamela Maudy’s home is a reflection of her creative ethos, pared-back, thoughtful, and deeply connected to its surroundings. With white brick walls, slate floors, and a towering lychee tree in the garden, the space offers a sense of calm, a place where ideas take root.
Pamela’s path has never been linear. Born in Paris and raised on the Sunshine Coast, she returned to France in her twenties, immersing herself in the world of food and design. Though she first pursued fashion, her time in Paris led her into the kitchens of the city’s bistronomy scene, where she honed her craft as a chef. Eventually, her love for food, design, and curation converged in Mira Curated, a platform where culinary artistry meets visual storytelling.
Her process is intuitive, driven by colour, shape, and the interplay between form and function. Whether conceptualising an intimate dining experience or crafting large-scale installations, Pamela’s work is about balance, where aesthetics, taste, and practicality exist in harmony. Collaborating with her husband, Geoffrey Antonino, whose expertise in furniture and metalwork brings her ideas to life, she creates immersive experiences that transcend the plate.
With Mira’s upcoming events in Sydney and the early stages of a product line in development, Pamela continues to push the boundaries of what food can be, both a sensory experience and a work of art.
We spoke with Pamela about her inspirations, rituals, and the philosophy behind her creative journey. Captured at home wearing the Knit Vest in Powered Sage, Ease Trouser in Butter Stripe and Round Halter Dress in Black.
Location: Federal, New South Wales
Date: 16/03/2025
Time: 2.23 PM
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Where are you from and where are you now? I was born in Paris, France, and grew up on the Sunshine Coast, Australia, from age three. After ten years of living back in France during my twenties, first in Paris and lastly in Marseille, I now live near Byron Bay.
Are you a morning or evening person? I was definitely an evening person in my Parisian life… but since living back in Australia, have accepted and embraced a shift toward mornings. The days are longer and my body appreciates the early activity.
Can you tell us a little about your home, what is the view like? My home has an a-frame structure, brick walls painted white and a mix of wood and slate inside. It’s not as luminous as I would like it to be, but keeps the cool inside in the summer months. We have a green and peaceful view on our garden and a large lychee tree that occupies it. Can you share the journey that led you to founding Mira Curated? I’ve always loved fashion and initially studied to be a designer. I’m strong with conception but less so on the sewing machine! Once I moved to Paris, I made an unexpected shift into the culinary world after an inspiring experience at the then called Bones, in the 11th arrondissement. I soon completed culinary school and moved on to pursue cheffing in different restaurants of the “bistronomy” scene for ten years. Towards the end of this time, I began cooking for private events and dinners in the fashion sphere with We Are Ona. It was so great to mix both worlds. When I met Layla Cluer from Softedge I had an opportunity to combine both cooking and styling skills and things have evolved naturally from there on.
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How would you describe Mira’s philosophy and approach to food? It’s about showcasing creativity and design without compromising the techniques and quality of cuisine. Mira’s philosophy has been constant and evolving since it’s beginning, in doing things right.
You trained as a chef in France, how has that experience shaped your creative process? Training in bistronomy restaurants in Paris definitely shaped my vision of food. It further reinforced the importance I already placed on the provenance of produce, the locality and using beautiful things in their natural state. I strongly believe that flavour and beauty go hand in hand as we feast with our tastebuds as well as our eyes. My experiences taught me both discipline and how to “build” and “design” with food through plating.
How did your love for food become your artistic expression? My love of food became an artistic expression gradually, as my culinary studies replaced my fashion ones. Food, like fashion, is as much about flavour, technique, colour, shape and form.
What does your creative process look like when conceptualising an event or installation? Sometimes an idea will pop out without much effort, and other times I may begin with notes from a client, for example an event occasion, collection shapes or a colour scheme and will develop from there. Colour and shape are definitely my starting points and the display scape will influence the menu I decide on. I like to reflect colour in the foods.
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You collaborate with your husband, Geoffrey, how do his skills in furniture design and metal fabrication complement the world of Mira? I often have a lot of presentation ideas that might not have the practicality good design needs to become realisable. Geoffrey really helps me with that, and in improving and developing any thoughts I might have so that they are at their maximum capacity. It’s wonderful to be able to work together and I am happy to also incorporate his designs from Jean-Marie Studio into my work. He has the skill to produce and create.
What are some of the most memorable projects or installations you’ve created? They all are memorable! Last year I was able to cater an event for Dinosaur Designs, and although I didn’t create any of my own props for the occasion, it was a pleasure to collaborate with such an iconic brand and to use their elements that have such great shape and feel. Of course also doing an event for Deiji is on the list! I’m grateful to also have some regular clients like Nagnata, both in Byron and Sydney, who hand me full creative freedom and trust.
How do you balance aesthetics with taste and functionality in your work? Those three things all have to go hand in hand! Functionality for user interaction, construction and also transport as I am often bringing things down to Sydney. I think creating space is one of the most important things to consider when developing a visual piece. I’m lucky to have been cooking for long enough that I trust my sense of taste.
Who or what are some of your biggest artistic influences, inside and outside of the culinary world? In the food styling sphere, I love Andrea Sham and Manger Manger Studio, both Paris based. I admire their skillsets and creativity. I turn a lot to fashion and design, as well as architecture for artistic influences.
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How do you stay creatively inspired? Sometimes I just wake up with ideas and other times might find objects and tools that seem to be dying for a different purpose. I get excited through conversation with friends that initiate conception. I do think I’m due for an overseas trip and some gallery visits. From a culinary perspective, the Chef’s Table series is a great source of inspiration and motivation.
What is one of the most unexpected or unconventional food pairings you’ve worked with? Perhaps smoked eel and pigs feet was the most unusual, back in France. Seems bizarre but it was surprisingly delicious. It can be a game to associate opposing elements, and to do it well.
Do you have any personal food rituals that you cherish? I almost only eat organic foods, since childhood. It’s something that has always been of importance to me and that I feel is a necessity for good health. I crave greens on a daily basis but there needs to be a hint of added charm, like anchovies or hazelnut praline, Verjus and lemon.
When you’re not creating, where do you love to spend your time? Eating out or regenerating at home.
If you could design a dream installation anywhere in the world, what would it look like? Despite living here, I aspire of growing to the scale of being able to do projects in Paris and to reconnect with that world. It would be a dream to do an event for a brand like Chanel or Lemaire. I love to travel and love the challenge of bringing ideas to existence in unfamiliar surroundings.
What’s the best advice you’ve ever received about creativity or food? If you aren’t happy with something and you know it’s not how it should be, start over again but remember that we all have different perception. Also to consider dishes like architecture and to build volume and form.
How do you unwind after a long day? I always attribute importance to dinner. It’s the time I spend with my husband, in the comfort of our home. After dinner, a herbal infusion and some dark chocolate. If I had a bathtub, that would be next on the list!
Pamela wears the Knit Vest in Powered Sage, Ease Trouser in Butter Stripe and Round Halter Dress in Black.
See more of Pamela's work here. Photographed by Geoffrey Antonino
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