Chilli Mama's Szechuan Kitchen

Founded in 2024, Chilli Mama’s Szechuan Kitchen is the dream of Lulu and Greg Downey. We are really excited to be able to share our food with you at markets in Sydney. It’s a new venture for us, but we are learning fast, making friends, and getting a feel for the palette of Sydneysiders.

Lulu is our head chef and CCM — the ‘Chief Chilli Mama’ — native of Sichuan province in China and long-time resident of Chengdu. She migrated to Australia in 2022 when the border was reopened following the COVID pandemic. Lulu and Greg had wanted to get married, but they were stopped by the border closure for more than two years, having to live apart. When Lulu got to Australia, she studied English intensively and looked forward to starting her own business.

Greg’s an anthropologist by training and completely addicted to Sichuanese food. He is happy to help Lulu introduce people in Sydney to the cuisine that he has come to love, too.

Chilli Mama’s uses recipes and techniques from Lulu’s home. Her family is excited to follow along with the new adventure, offering advice, suggesting their favourite dishes, and sending the new season’s Sichuan peppercorns.

We really hope you enjoy the food. Follow us on Instagram or Facebook to get up-to-date announcements of where we will be.