Hi, I’m Theresa 👋
(And yes… writing about myself still feels a little awkward 😅)
My parents arrived in Australia as refugees after the Vietnam War, first settling in Toowoomba, Queensland Australia. I grew up in Western Sydney, watching them rebuild their lives from scratch — working tirelessly across multiple family-run food businesses, from a takeaway shop to a bakery.
That’s where I learned what hard work really looks like. Not the kind you read about — the kind you live.
Food has always been a huge part of my life. I love travelling and exploring different cultures, but Asian food has always been home — especially Mama’s soups. Nourishing, comforting, and made with intention.
Years later, while living overseas, I noticed something that didn’t quite make sense.
Why was “instant soup” almost always limited to miso?
Why weren’t there other Asian soups - the ones we grew up with -available in a way that was both convenient and true to their roots?
It stuck with me.
Then during COVID, everything clicked.
Back in Vietnam, my aunt was facing a different problem — tonnes of fresh vegetables from our family greenhouse were going to waste due to disrupted supply chains.
That sparked a simple but powerful idea:
What if we could preserve these ingredients using freeze-drying - locking in nutrients, reducing waste, and bringing them to life in a completely new way?
And what if we used that same process to reimagine Asian soups?
Not watered-down versions — but bold, flavor-packed, real soups.
Let’s be honest - these aren’t your typical “hug in a mug” but a punch in the face with flavor!
They’re more like a punch in the face (in the best way possible 😎).
That’s how SUP Foods was born.
We use Japanese freeze-drying technology to create Asian soup cubes made from real ingredients. Our vegetables are harvested at the right time from our family greenhouse, and we work closely with our manufacturing and R&D teams (yes - it involved a lot of taste testing 🤭) to make sure every bowl delivers on flavor, quality, and authenticity.
It’s Mama’s cooking — just without the hours.
By day, I’ve spent nearly 20 years in the corporate world (and still do 🤪). SUP Foods is my first real leap into building something of my own.
In May 2025, I took a chance and pitched SUP Foods at Foodpreneurs Festival — completely out of my comfort zone, running on instinct more than anything. Somehow, I ended up winning the inaugural CPG Investor Hub.
It was an incredible moment.
After much deliberation, as who wants to walk away from money - I chose not to take the investment.
As exciting as it was, something in me said to build this slowly, intentionally, and in a way that stayed true to the story behind it.
That decision shaped everything that followed.
In January 2026, we expanded into the United States - navigating tariffs, logistics, and a completely new market, all while I continued working full-time.
It hasn’t been a straight path, but it’s been a meaningful one.
Today, SUP Foods is about more than just convenience.
It’s about bringing the soups we grew up with to more people - in a way that fits modern life, without losing its soul.
Thank you for being here and SUP-porting this journey.
I hope you enjoy SUP as much as I’ve enjoyed building it.
Happy SUPP-ing 🥣✨
