Let’s start from the beginning! Tell us a little about the journey that led you to where you are now.

I’ve loved food and cooking for as long as I can remember! I’m deeply influenced and inspired by everything my nanny, June, used to make and she taught me how to cook at a young age. My parents were great cooks too, but they were even better hosts. I learned the art of hospitality and hosting from my parents. Often I would fall asleep to the sounds of laughter still coming from the dining room, wishing so much that I was able to be stay awake and be downstairs with everyone amongst the dinner party and chatter!

I started hosting supper clubs whilst studying at university in Bristol. I was working in restaurants to support my education in the meantime. Food has always been at the forefront of everything I do. If I wasn’t working in a restaurant, at school, or hosting a supper club — I was cooking regularly for my housemates.

You studied fine art in college — how does your creative background influence your approach to food styling, recipe development, and content creation?

Well, it influences almost everything I do — not only how I cook, but especially how I plate. In general, I am a very aesthetically driven person and my art background is perhaps where everything started. But, food is what my studies have naturally lead to. It is all entwined organically. I think it also drives my interest in a lot of my lifestyle content creation, how I dress, and generally how I move in the word. Having an aesthetic point of view is everything to me, not to sound cheesy. It’s just engrained in how I think!

How has moving to LA changed your food culture and exposure compared to the UK — any ingredients, flavors, or food habits you’ve adopted (or miss)?

California produce has completely informed who I am today as a chef. The produce here is as good as any of the markets in France or Europe, and therefore I am able to cook with both worlds at top of mind. My food I describe as California / Euro-centric. It is very much produce-driven with seasonality as the backbone. I would never serve a tomato out of season, for instance, or any vegetable for that matter! It just won’t taste as good, so what is the point?! California has taught me that. People the the UK don’t think about seasonality nearly as much. You will just never taste a plum as good as one that is in season from the farmers market! Wow, just WOW!

What inspires you? What factors have played roles in the development of your cooking style?

I grew up between Spain and the UK. We also travelled a lot as a family to France, Greece and Italy as a child, so I was gratefully exposed to all of the incredible food from those places (these memories are still really inspiring to me!) Traveling allowed me to experience many different food cultures — admittedly mostly still in Europe — and I am eager to travel to more places! I’m always curious to see how my style and palate will be influenced by new experiences.

Between developing recipes, photography and food styling, hosting events, creating content and more, you wear many different hats! Tell us what a typical day-in-the-life looks like for you.

Here is what a Friday, Saturday, and Sunday look like for me, as a real insight. My weekdays can differ so wildly depending on what I am working on. It could be a cookbook shoot, could be some travel writing, could be content creation, or could be prepping for a pop-up or supper club…

My perfect Friday starts with coffee at Canyon Coffee in Echo Park, which my dear friend Ally owns—it’s our version of “church,” the community hub where everyone gathers. Afterward, I swing by Courage Bagels in Virgil Village for what are truly the best bagels on earth. I spend the late morning wrapping up work — usually recipe testing or filming UGC for clients — and in summer, my husband and I often finish around 4 p.m. for a swim and a glass of wine before heading out for date night. We start with cocktails at Capri Club (always a gin cosmo, dirty martini, or spicy mezcal margarita), then dinner at Sam’s Place in Highland Park, where we share everything but always order the charred sweet potatoes and bar steak. The night usually ends with a nightcap at Arroyo Club before heading home — either on foot or with a quick Uber, because, well, LA.

Saturdays start with movement — either a quick gym session or an early hike — followed by coffee at Alfred or breakfast tacos from Civil in Highland Park. My husband and I often meet friends for lunch at Queen Raw Bar or Manuela, and oysters are always nonnegotiable. The afternoon is spent pottering around the East Side, ending with a mini grocery shop for dinner ingredients. Saturday nights are sacred: we cook together with jazz playing and the doors open to the evening air. The menu might be steak au poivre, swordfish with ponzu au poivre, or mussels with pasta, and there’s usually a martini in hand while we cook. We end the night with a movie and a bit of dark chocolate.

Sundays start early at the farmers market — Hollywood for big projects, Atwater for smaller hauls. I never skip my tamale (with green sauce, always) or the green plums when they’re in season. After errands or coffee with a friend, I spend the afternoon in the garden swimming, sunbathing, and reading — lately, Claudia Roden’s A Book of Middle Eastern Food. My husband always cooks on Sundays — usually a simple roast chicken with potatoes and green beans when it’s hot. We finish the weekend quietly with a little TV and an early night, ready for the week ahead.

Are there any daily habits or non-negotiables that help you stay grounded and inspired amidst such a dynamic career?

I work out religiously, whether that be at the gym, my local barre studio, swimming at my local public pool, or even our pool at home. I love to walk when I am in a walking city — it always makes me feel grounded when I am working away from home, which happens to be often these days. Putting my AirPods in, walking around a new city, thinking about what food I want to cook next is my favorite past time and true happy place.

What are your favorite rituals around food and eating with others?

What’s next for you? How do you hope to see the impact of your work take form?

I can’t say too much yet, but just know I am working on perhaps my biggest project to date that involves a lot of writing and many recipes! It’s something that I hope everyone will enjoy and utilize for years to come!

Favorite flavor combination this winter?

Smoked paprika & potatoes!

After a long day, what’s your go-to comfort food?

Pho.

Favorite playlist to cook to?

Anything jazz…

Most nostalgic snack or treat from childhood?

Either tinned fish on a Saturday with my grandad, or a jar of pickles in my pocket on the way to school!

One product that’s always in your bag?

Burts Bee’s Peppermint Lip Balm, Aesop Hand Cream and at least one Ilia Cream Blush!