ABOUT ME

Marianna Leivaditaki is a London based chef from Crete and the author of The Aegean Cookbook. Former Head Chef at the acclaimed Moro and Morito, her cooking is guided by seasonality, simplicity and a deep respect for exceptional produce.

“I have always believed that good food is about sharing. Gathering people together, plates in the middle of the table, passed around, loud voices and laughter. I fell in love with food not because of how it looked, but because of what it created. Sharing it made space for conversation, laughter and connection. Stories layered over plates. That is where my understanding of food comes from.

I wanted to cook in a way that felt evocative rather than transactional. Food that sparks excitement before it even reaches the table. Menus designed not to impress quietly, but to be felt, talked about and remembered weeks later.

That is why I created a catering company rooted in feasting rather than formality. Food for the middle of the table. For passing and sharing. Food that gives rhythm to a gathering and space for people to enjoy being together. Because the meals we remember are rarely the quiet ones. They are the ones where the table is full, both of food and of people.

This is what we cook for. Not just events, but memories.”