about
The Fussy Foodie is my space to share all things food — recipes, travel notes, and snippets from my kitchen and catering life. It’s for anyone who loves good food, seasonal cooking, and a little bit of fuss (the good kind).
I’m Atlanta — a private chef and caterer based between West London and Oxfordshire. I love cooking, baking, growing, eating out, and reading about food… I could honestly go on. My food is colourful, seasonal, and full of flavour — the kind that’s good for you without feeling “healthy.” I cook for dinner parties, drop-off lunches, weekends away, and holidays abroad. Whether I’m catering a countryside get-together or cooking on location for a film crew, my approach is always the same: making simple food taste exceptional.
I didn’t grow up in Oxfordshire, but moving there at eighteen changed everything. My family runs an organic farm — Hampton Gay Farm — and it’s where my love of food and sustainability really took root. I learned to grow vegetables from seed, to eat what’s in season, and to see food as part of a bigger picture: the land, the people, and the environment. That time shaped how I cook today — thoughtful, produce-led, and with an eye on reducing waste.
One of my first chef jobs was cooking for the cast of the Indiana Jones film — an experience that taught me how to cater for every kind of dietary requirement and still make each meal feel special. Since then, I’ve travelled all over the world cooking for clients — from private villas in the Bahamas to chalets in the Alps — adapting to new kitchens, markets, and ingredients along the way. Those experiences constantly inspire my food: a walnut sauce from Georgia or a cake from a bakery in Chamonix.
My focus now is on food that feels nourishing, vibrant, and considered — food that brings people together. I’m trained and experienced in cooking for all dietary needs — from gluten-free and dairy-free to vegan and refined sugar-free — and I love finding creative ways to make every dish feel indulgent. I’m equally passionate about minimising waste in the kitchen: reusing, repurposing, and making the most of every ingredient. For me, good cooking is about care — for the food, the process, and the people it’s shared with.
My approach is simple: cook with care, use the best ingredients, and never overcomplicate good food. It’s a philosophy that’s taken me from farm kitchens to film sets — and it’s still what guides everything I cook today. You can follow my travels and kitchen life on Instagram, or read more of my food stories and recipes on Substack.
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