My creative practice uses food as medium, metaphor and methodology. Working across culinary arts, research, and facilitation, I create embodied, participatory works that explore ancestral memory, culture, wellness, and care. I draw on elements of performance, installation, storytelling, sound, and ritual, using cooking, eating, and gathering as modes of inquiry—ways of accessing embodied knowledge, cultural lineage, and collective presence.
My work is grounded in process and lived experience. Rather than producing fixed outcomes, projects often unfold as living systems—open to interruption, adaptation, and emergence. This allows space for the body’s limits, for care and healing, and for forms of knowledge that resist easy articulation.
These processes position the culinary as a site of artistic, political, and conceptual inquiry, challenging its historic relegation to service and hospitality.
CREATIVE COLLABORATION
Each collaboration is shaped through dialogue and responsiveness. I work closely with partners to design projects that are conceptually rigorous, culturally grounded, and experientially rich, ensuring that food is not an accessory to the work, but a central method of inquiry and expression. Creative collaborations may take many forms, including:
Research-led culinary projects developed in conversation with curatorial, academic, or community frameworks
Participatory meals and rituals that invite reflection, dialogue, and shared presence
Workshops and facilitated sessions exploring food, embodiment, wellness, and cultural memory
Public programmes and talks for exhibitions, festivals, and learning initiatives
Site-responsive dining experiences responding to place, archive, or institutional context
Writing and conceptual development supporting publications, exhibitions, or long-term research
All work is grounded in my philosophy of Intentional Nourishment—the use of food and shared ritual to cultivate dignity, pleasure, and meaningful connection.
My Approach
My approach is interdisciplinary, collaborative, and care-led. Drawing from my background as a chef, researcher, and facilitator, I create spaces that honour lived experience, cultural lineage, and the social dynamics of eating together. I am particularly interested in projects that centre Black diasporic knowledge, plant-forward foodways, and alternative models of hospitality that challenge extractive or transactional norms.
Collaborations are always bespoke and may be short-term or long-term, public-facing or research-oriented. I value clarity, mutual respect, and shared authorship throughout the process.
Who I Collaborate With
I have worked with and alongside:
Museums and galleries
Cultural and arts institutions
Universities and research centres
Community organisations and collectives
Curators, artists, therapists, and designers
If you are interested in developing a collaboration—or exploring how food might function as a critical, artistic, or relational tool within your work—I welcome conversation.