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Talia is a private chef, food stylist and recipe writer, specialising in plant based cooking.

Talia’s career to date has spanned over a diverse array of roles which all tie together with creativity at the heart. Along the way she has worked in media, food styling, testing and developing  and catering for many luxury events and private holidays.


After gaining a distinction diploma at Leiths School of Food and Wine, her food journey saw her working as a chef at Ottolenghi's NOPI in London. After moving to Sydney, Australia, she was employed as a Senior Chef-de-Partie at renowned restaurant NOMAD, famed for its focus on sustainable, zero-waste cookery. She went on to work as Sous Chef for HEART, a charity social enterprise cafe, aimed at supporting homeless and disadvantaged young people by training and employment programs. 


She is currently based in Sydney, working as a freelance recipe developer and private chef. Sustainability is always at the forefront of her menu designs, which have a vegan and vegetarian focus, using fresh, organic and seasonal ingredients.


Talia grew up in London with her Turkish-Cypriot family and has used her heritage to develop her deep appreciation for the cuisine. This is now apparent in her own cooking style which fuses classic dishes with the rich Mediterranean flavours that defined her childhood.

Talia is currently available for recipe and content creation; including styling and photography for magazines, social media platforms and cook books. She is also available to cater for small intimate events and regular meal deliveries.

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