EMILY DOBBS (SHE/HER) IS A CHEF AND CULINARY CREATIVE WORKING AT THE INTERSECTION OF CULTURE, FASHION, DESIGN AND CUISINE.

Trained originally in fine art, Emily went on to spend a decade cooking in leading London restaurants before launching a celebrated pop-up and publishing two cookbooks — Weligama: Recipes from Sri Lanka (2017) and The Spice Box (2023). Her work spans brand collaborations, residencies and creative partnerships, with clients including Miista and Tekla, and chef residencies at Quo Vadis, Oranj, Lucky & Joy and Italo. 

Emily has cooked for artists and institutions such as White Cube Gallery, Cabinet Gallery and Lypiatt Park, and has created food experiences for Colombo Fashion Week and Port Eliot Festival. Her cooking is generous, heartfelt and visually striking — drawing on street food conviviality, layered spice and bold colour. Emily creates bespoke menus for brand events, collaborates on culinary concepts, and hosts workshops, cooking classes and boutique catering experiences. She is available through Crumb for creative brand partnerships, residencies, event catering, editorial food projects and culinary activations.

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