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, but didn’t feel drawn to the fashion industry. When a food design course opened in my school, I felt an urge to sign up and end up spending the best year studying. My apprenticeship with a luxury events caterer gave me a great introduction to the variety of skills and teamwork necessary in a professional kitchen.
What first inspired you to become a Chef?
There hasn’t been an epiphany of sort. I just loved being creative in the kitchen, cooking with fresh ingredients, and exploring farmers’ markets. Becoming a chef felt natural. My mum also inspired me — she’s an amazing host who always brought creativity and attention to details to family events.
Why do you like Cheffing?
Coming from a design background, I see cooking as a creative and playful craft. I love experimenting with techniques, flavours, and ingredients to challenge my interest. Cheffing for me involves trying to convey this enthusiasm toward a team, and leading them with passion.
How did your experience at Ottolenghi shaped your cooking style?
Working at Ottolenghi was hugely inspiring. 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 platting style – generous, voluminous, layered dishes full of flavour.
What drew you into working in an organic, farm to fork cafe?
I loved the high standards of larger kitchens, but missed the connection to the soil and the ingredients themselves. Back in France, years ago, I worked for a green grocers that operates closely with farmers, and that farm-to-fork philosophy has always stayed with me. Working with like-minded people is what brought me to The Fold.
What’s your favourite dish on the menu and why?
The new butterbean wrap is one of my favourites. I love the two ways we use wild garlic — in a pesto and mayonnaise — and the feta and mustardy salad leaves bring everything together perfectly.
What’s your favourite part of working so closely with ingredients from the farm?
It feels like having a front-row seat to the changing 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.
What do you like to cook when you’re off duty?
I love making homemade staples like kimchi, granola, seitan, and healthy snacks with nuts, oats, dates, and chocolate. I’m always experimenting with new flavours at home.
What do you enjoy doing outside the kitchen?
Outside of work, I spend time volunteering at the Worcester community garden, learning gardening skills and enjoying being outdoors. I also love sewing, embroidery, repurposing and repairing things, and practising Ashtanga yoga.
What is like being part of this team and community?
Moving from London to Worcester encouraged me to meet new people and connect with the local community. I quickly found an established network of like-minded people, and at The Fold that sense of connection feels even stronger. I’m proud to work somewhere that brings people together.
How can chefs play a bigger role in shaping a more sustainable food system?
Chefs can make a difference by using seasonal ingredients, sourcing more thoughtfully by understanding the different agricultural systems, and reducing waste. Practices like preserving, fermenting, and foraging can help reconnect people with local food and more sustainable ways of cooking.
What excites you the most about the future of plant based and organic farming?
I’m excited to see more thoughtful plant-based food being offered everywhere, helping spark conversations around nutrition, sustainability and food systems. It also gives me hope to see more people returning to farming and rebuilding smaller, connected communities around food and agriculture.
