Kayla Simone Fowler

Born and raised in the SF Bay Area, I grew up steeped in the amazingly diverse food scene and the farm-to-table sensibilities that originated there. My unorthodox journey into food has taken me to many corners of the culinary world over the last 15 years- summer camp kitchens, catering, restaurant BOH and consulting, teaching cooking classes, recipe and menu development, even six years as the head chef of one of the largest sororities at UC Berkeley. Since 2019, I’ve been cooking privately for UHNWI in Silicon Valley, NYC and the Hamptons.

As an autodidact, I consider myself a student of global cuisines and I'm deeply interested in culinary folk traditions, as well as how food shapes our world and vice versa. In 2023 I started a substack called dine well that explores the relationships between food, society and the world at large; in 2024 I started the dine well supper club to further explore theses themes, as well as the idea of queer food while platforming queer chefs. The continuous thread through my culinary practice has always been my belief that food isn’t just fuel, but a conduit for joy and community.