From the Pyrenees in France to Ottolenghi in London, Lea’s now landed in our kitchen — and we couldn’t be happier to have her creativity and flair on board.
Keep reading to discover her story, and what excites her about food, community, and plant-based cooking at The Fold.
Can you tell us a bit about your background and how you got into Chefing?
I studied applied arts and textile design in Paris. Whilst I enjoyed the limitless inspiration and creative skills I learned there, I was reluctant to join the fashion industry. When a food design course opened in my school, I felt an urge to sign up and ended up having the best year studying. My apprenticeship in a luxury events caterer was a great start, witnessing the creativity and different skills behind all the sections of a professional kitchen.
What first inspired you to become a Chef?
Once I finished my apprenticeship, working in a professional kitchen felt like the obvious next step, the kind of job that would allow me to be in the present moment rather than being on the lookout for future trends in a hypothetical fashion career. The pleasure I have when cooking fresh ingredients or grazing farmers markets made cooking feel like the right career for me. I also have to add that my mom is a great host that sets the bar high during family events and is always curious for new additions to her repertoire. She inspired me for sure.
Why do you like Cheffing?
Coming from a design background, I see cooking as a creative practice, similar to pottery or crafting. I love choosing different techniques and treatments to bring out the best in each ingredient, I find it very playful. I cook and experiment at home all the time. Designing my own menu for events is something that I find very exciting.
How did your experience at Ottolenghi shaped your cooking style?
It gave me inspiration for a lifetime, that’s for sure. The beauty of it came from the diversity of chefs working there, it opened my mind to a lot of different ways of cooking, combination of flavours and made me discover countless products. It also shaped my plating style, I like generous, voluminous, colourful and layered dishes.
What drew you into working in an organic, farm to fork cafe?
Working in big companies helped me grow my standards and appreciate processes in place. But one thing I missed was the connection to the soil, the understanding that plants grow slowly, need care and attention, and should be treated with that same respect all the way to the plate. Back in France, I already worked for a green grocers that had a kitchen on-site, and operated hand in hand with farmers. Working with like minded people that share your values is so important and this is what brought me to The Fold.
What’s your favourite dish on the menu and why?
Our newest addition, the butterbean wrap is one of my favourites because of the two way the wild garlic is used: mayonnaise and pesto. Sprinkle some feta and that’s a winner. The mustardy salad leaves on the side are the cherry on the cake.
What’s your favourite part of working so closely with ingredients from the farm?
It is like siting in the front row to witness the passing of the seasons. I can’t wait to see all the vegetables and fruits we’ll have this summer, but already serving the first radishes brings me a lot of joy. My least favourite part of the job is probably be having to hand wash all the farm products!
What do you like to cook when you’re off duty?
I like to stock up on home made staples such as kimchi (fermented and spiced vegs from Korea) to give extra punch to my dishes, seitan (a versatile wheat-based meat alternative) as well as healthy snacks using nuts, dates, oats and often chocolate.
What do you enjoy doing outside the kitchen?
When I am not working in the kitchen I enjoy spending time in the Worcester community garden, helping maintain their beautiful green space and learning gardening skills. I find a great satisfaction in spending a morning with muddy hands and a sun-kissed nose. At home, I like to sew, embroider, fix and mend things. My latest project involved repurposing a colourful climbing rope. Attending ashtanga yoga practice is also a highlight of my week.
What is like being part of this team and community?
After living in London six years and working full-time, all my friends were linked to my work. Once I moved to Worcester, I realised that I had to get out of my comfort zone and meet new people. I noticed that the green community was well established and people quickly connected me with places that share the same values, and I felt more and more part of a village. That feeling is even stronger at The Fold, and I’m proud to work in a café that creates space for community, connection, and bringing people together.
How can chefs play a bigger role in shaping a more sustainable food system?
The whole industry needs to rethink its practices and decision-making with climate change and sustainability in mind. Chefs can play a big role by choosing seasonal ingredients, being more mindful about sourcing, and paying attention to where products come from.It’s not always an easy conversation, especially when businesses are under pressure from rising costs and bills. But there are still meaningful changes that can be made. Learning to forage, for example, can reconnect people with local ingredients, while preserving and fermenting food at its seasonal peak helps reduce waste and make the most of produce throughout the year.
What excites you the most about the future of plant based and organic farming?
What excites me most is seeing more and more places, even abroad, offering thoughtful plant-based dishes that go far beyond just chips or pasta. It’s helping to open up wider conversations around nutrition, industrial farming practices, provenance, and sustainability.
It also gives me hope to see people choosing to return to farming, move to the countryside, and rebuild smaller, more connected communities around food and agriculture. Seeing families committed to sustaining that way of life feels really positive for the future.
