Maya & Chelsea Sourial from Maria’s
Twin sisters Maya & Chelsea Sourial grew up cooking side by side—first for family, then for their community. At Maria’s in Byron Bay, they serve food rooted in heritage, seasonality and the joy of gathering.
Photos EMILY YATES, MONTANA COOPER & MAYA & CHELSEA SOURIAL
Twin sisters Maya & Chelsea Sourial collaborate closely on every menu, infusing their unique perspectives and inspirations into each dish. Photo: Emily Yates
Maya & Chelsea Sourial pull together events that are thoughtfully catered and beautifully executed. Photo: Courtesy of Sir The Label
A tribute to heritage and the art of gathering—the twin sisters bring warmth, seasonality and family tradition to every dish at Maria’s. Photo: Emily Yates
“Our nonna’s name was Maria—Maria’s is a love letter to our upbringing, which sparked our love for food and for cooking.”
‘We’re incredibly lucky to live in an area [in Byron Bay] so rich in produce—there are incredible growers and producers here.’ Photo: Emily Yates
Maya and Chelsea serve up twists on family recipes—equal parts nostalgia and fresh flavour. Photo: Emily Yates
Hello Maya & Chelsea—let’s begin with your story… how did Maria’s come to life, and what inspired the vision?
Maya & Chelsea: Maria’s was born out of a love for entertaining. What began as over-the-top midweek dinners and epic spreads for any occasion—big or small—for friends and family, soon grew to friends of friends, and eventually to complete strangers.
You’re sisters and business partners. How does that dynamic shape the way you work and create together?
We’re twin sisters! For us, it’s hard to separate food and family. Our dynamic in the kitchen is seamless, we’ve been cooking together our entire lives. On the creative side, we bounce off each other, often developing ideas together or challenging each other, which creates a dynamic somewhere between siblings and business partners.
What were the non-negotiables when you set out to create the business?
Quality. Quality. Quality.
Is there a particular memory or moment that sparked your love of food?
Visiting our nonna. Our nonno and nonna lived in Canada, and our visits were usually in winter when it was too cold to play outside. Our entire day would revolve around the kitchen, rolling pasta, learning how to prepare a mushroom, the importance of grating nutmeg yourself. The pride of our family—eating all the food at the end of the day is something we won’t ever forget.
Eventually, we convinced our primary school to let us run the school tuck shop every Wednesday, where we would practice our skills and gain confidence feeding people outside of our family’s kitchen.
The name Maria’s feels intimate—can you tell us about its meaning and why it felt right for the space?
Our nonna’s name was Maria. Maria’s is a love letter to our upbringing, which sparked our love for food and for cooking.
How does the Byron Bay landscape influence the way you cook, host, and design?
We’re incredibly lucky to live in an area so rich in produce—there are incredible growers and producers here. We try to stay true to the seasons with our menus and support local suppliers where possible.
You have a strong passion for cooking family recipes passed down through generations—why is this so important for you both?
Without sounding predictable, our heritage has shaped the way we cook and our love for food. We love using traditional dishes or techniques as the base for all our meals. Food for so many people can be nostalgic; a smell or particular dish can take you back to a happy moment, and we try to create this for people when they eat our food.
Every dish tells a story—this one, of seasonality, restraint, and the joy of serving something familiar with quiet elegance. Photo: Emily Yates
Just launched: Maria’s at Home, which includes options such as braised lamb shoulder, vodka pasta and hand-cut pappardelle, to be enjoyed at home! Photo: Montana Cooper
“It’s not always easy, but we trust each other and know that our differences can make the result stronger.”
On the menu at the just launched, Maria’s at Home. Photo: Montana Cooper
‘Without sounding predictable, our heritage has shaped the way we cook and our love for food.’ Photo: Courtesy of Sir The Label
What role does seasonality play in the menu?
We’re always inspired by what’s in season—it’s bountiful and at the peak of its flavour. It’s a beautiful way to cook.
Often certain ingredients resemble different times of the year. A tomato reminds us of balmy summer days and long lunches. We think the Northern Rivers grows some of the best heirloom tomatoes in the country.
What’s been one of the most rewarding or unexpected parts of running Maria’s so far?
Connecting with our community! We’ve been lucky enough to work with so many amazing people. Clients who’ve become friends, growers we see weekly at the markets and so many amazing talented creatives that we’re constantly inspired by.
Is there a particular dish, song, or scent that immediately transports you back to your childhood kitchen?
Lasagna! There were many steps to making our nonna’s lasagna, often over multiple days. We would make the sauces, roll the pasta and then layer the lasagna. She used to make half mushroom and half meat sauce—not mixed layer by layer, but the sauces would go side by side in the tray.
When it came time to eat the lasagna there was always excitement and great debate about which one of us had the middle piece where the two sauces met!
What do you each bring to the table creatively—and how do you navigate creative differences?
We can be quite different creatively—one of us is bigger picture and the other is super detail-oriented. It’s not always easy, but we trust each other and know that our differences can make the result stronger. Our creative process is hard to explain—it’s a lot of gut feeling, laughter and some healthy banter.
The world of hospitality can be relentless. How do you stay grounded and protect the joy in what you do?
It's true—hospitality can be relentless! For us, the joy comes from keeping it real. We remind ourselves why we started. We try not to sweat the small stuff; we laugh a lot and we always try to create time to enjoy what we’re creating and look for new inspiration!
Who or what inspires you most right now—inside or outside the world of food?
Lately we’ve been loving the emerging relationship between fashion and food. From Loewe’s oregano soap or tomato leaf candles, to amazing dinners and even the Dolce & Gabbana Smeg collaboration. There are so many great examples of how these two creative industries are gravitating towards each other, and we’re constantly inspired by the creativity. Food and cooking retreats like Casa Lawa are inspiring us too, we often dream of hosting or collaborating on something similar for Maria’s.
Looking ahead, what’s next for Maria’s—and for you both, creatively and personally?
We are about to launch Maria’s at Home! Not every nice meal should involve dressing up and going out. We’ve created a menu that can be ordered online, and our customers can create their dream spreads from the comfort of their homes—think braised lamb shoulder, vodka pasta and hand-cut pappardelle.
To stay up to date with Maria’s visit their website or follow @mariasbyronbay on Instagram.
