Food-obsessed, creative, and deeply passionate about the industry, with a background spanning professional kitchens, supper club hosting, private cheffing, recipe development, and restaurant PR.

My interest in food sits at the intersection between cooking and storytelling. I have hands-on experience in kitchen environments, and I’m equally interested in the narratives that surround how we cook, eat, and share food.

I trained at Leiths School of Food and Wine, completing the intensive year-long diploma, and gained early kitchen experience both privately and at Quo Vadis under the wonderful Jeremy Lee. There, I developed confidence on service and strong technical foundations, as well as a lasting appreciation for ingredients and seasonality.

I later moved into restaurant PR at CRAB Communications, working with clients including Fallow, FOWL, Tommy Banks, Paul Ainsworth, Panzer’s, Kudu, Kricket, and Henri. This role gave me a deep understanding of the restaurant industry and how food stories are shaped and shared via press and social media.

More recently, I’ve returned to cooking - working as a private chef and assisting experienced chefs at events, shoots, and in kitchens, continuing to build experience across both the practical and creative sides of food.

I love tablescaping, block print and colour, which inspired me to start a small side hustle called Love and Lekker. I sell block-printed napkins and shirts made with fabric sourced from small-scale block printers in India. Please view shop to take a look.

Instagram Profile: @eatingwithgabriella