I am a chef, researcher, interdisciplinary facilitator and culinary artist exploring food as a relational technology of care.

Through workshops, talks, participatory meals, research, and writing, I design embodied experiences grounded in Intentional Nourishment: the practice of using food and shared rituals to cultivate dignity, pleasure, and meaningful connection.

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. My food is prepared with rigorous conceptual intent, holding safe space for collective reflection and deep somatic healing. 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.

A 2026 recipient of the Oxford Symposium of Food and Cookery Young Chef award, 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 practice.