Emily Leah is a London-based chef whose cooking sits at the crossroads of Mediterranean, Middle Eastern, Japanese, and Korean food traditions. Drawn to the quiet beauty of seasonal produce, she creates vegetable-led menus that balance brightness, depth, and restraint, where fermentation, fire, and careful pastry techniques meet generous, family-style cooking.

With a foundation in pastry from Violet Cakes and experience as Junior Sous Chef at Mad Cats, Emily has become known for weaving together flavours and techniques from different culinary traditions with a sense of ease. Her cooking is shaped as much by heritage as it is by curiosity, finding common ground between cultures through shared ingredients and ways of gathering.

Alongside her restaurant work, Emily hosts intimate private dinners, retreats, and sold-out supper clubs through Emily Leah Cooks. She also runs The Potluck Project, bringing chefs from across London together to foster community and collaboration, and is part of the team behind this year's Food Art Fair. At the heart of everything she cooks is the belief that food is a way of connecting - with people, with place, and with the stories we share around a table.