From her recipes to her words, everything from Leigh-Ann tells a tale of how she marries her two worlds of Trinbago and the US to create memorable stories told through food and time around the table.

Based in New York, travelling world-wide, and serving you wherever you may be



Not only is Leigh-Ann a classically trained chef, she also has a 10+ year career as an Administrative Professional. Leigh-Ann’s professional career began in Trinidad, where she assisted The Office of the Vice President of Oil & Refining at the state-owned oil company of Trinidad & Tobago. Now, she has worked at top finance and public accounting firms and continues her career in the biopharmaceutical industry.

Originally from Trinidad and Tobago, Leigh-Ann studied Business Administration and attended The Institute of Culinary Education in New York City, where she graduated with the highest honors in Culinary Art.

a history

Her journey and dedication to preserving the food culture, specifically the Caribbean and Trinidadian gastronomy, has led her to consult on The Coursework for The No Words Project. She was featured in Food Insider, Vittles newsletter and A Hungry Society podcast. She has also contributed meaningful words that echo Caribbean abundance and delicious recipes for While Entertaining, Ark Republic, Cooking Sense, and Tenderly Magazines.

Following her graduation from culinary school, Leigh-Ann began working at Butter Restaurant and The Darby Supper Club as a line cook. In 2018, she launched A Table For Four, an intimate dinner series that merges her Trini upbringing with her culinary training. Her series and work have been featured in The New York Times, Eater, The Washington Post and most recently Leigh-Ann was invited to lead a workshop at the World of Flavors International Conference and Festival hosted by the Culinary Institute of America (CIA) in Napa Valley, CA.

Leigh-Ann is a proud Trini woman, whose work is motivated by a desire to preserve the regional foodways of the twin isles where she was born and raised.

the real deal?
that's all about capturing
ready for an experience

Services investment upon discussion

  • Assist with culinary development and menu design
  • Create products and dishes that are nutritionally viable and tasty

Menu engineering for newbies, veterans and everyone in between interested in themes within the Caribbean and Trinbagonian gastronomy:


  • Analyze and prepare recipes using outlined guidelines.
  • Give honest feedback about the recipe testing process.

Freelance recipe testing:

professional chef


My diaspora pasta recipe

While Entertaining Magazine, Vol 4

photo cred: Danielle Campbell

The uncertain future of pop-up restaurants


Press & media

Pop-Up Dinners That Share a Culture, Course by Course

The New York Times

Thank you for sending your message! I typically respond in 1-2 Business Days. Please don't hesitate to email me directly if you haven't heard from me.

I look forward to creating magic with you!

nEW YORK CITY + Abroad

Fantastic! You'll be hearing from me.