I am a chef, researcher, interdisciplinary facilitator and culinary artist working with museums, cultural institutions, universities, and community organisations to explore food as a site of memory, culture, wellness, and care.

Through workshops, talks, participatory meals, research, and writing, I design embodied experiences grounded in my philosophy of Intentional Nourishment: the practice of using food and shared ritual to cultivate dignity, pleasure, and meaningful connection. These offerings support deeper engagement with self, community, and the social and cultural lineages that shape how we eat and live. 

Inspired by my Black American, Jamaican and British heritage, my culinary focus centres plant forward soul food through a distinctly London lens: thoughtful, deeply considered plant-forward cooking that layers bold flavour, cultural memory and contemporary expression. Historically, the culinary has often been relegated to the realm of hospitality—seen as service rather than a site of artistic, political, or conceptual inquiry. My work actively challenges this division.

My work has been recognised by Code Hospitality’s Top 100 Women in Hospitality (2021) and 30 Under 30 (2024), and featured in British Vogue, The Guardian, and Bloomberg, among others. My year-long debut restaurant residency was named the number one vegan restaurant in London by Time Out.

I also host and produce The Intentional Nourishment Podcast, where I bring together chefs, artists, therapists, and other thinkers and makers to co-create, explore and expand the philosophy.