Ni Lenette

Ni Lenette is a seasoned professional with a rich background in the culinary industry, having worked at renowned establishments like Mugaritz, Ryugin, Umu, Nobu, The Greenhouse, and more. Their expertise spans across research and development, concept and menu development, and co-creation in various culinary ventures.

With a strong educational foundation from institutions like Chelsea College of Art and Design, Hoogeschool for de Kunste, Laban School of Dance and Movement, and others, Ni Lenette has honed their skills and knowledge in diverse areas.

Passionate about all things related to tea, dietary preferences' impact on the world, gastronomic evolution, fermentation, and ethical planning, Ni Lenette's interests also extend to the science of nature, humanology, psychology, art, music, and environmental issues. They are deeply involved in understanding natural agriculture and sustainable practices.

Having served in roles like Research and Development Specialist at MAOS Restaurant/Blue Mountain School, Research Assistant at High High Heels Productions, and Research and Development Specialist at Alchemist Restaurant, Ni Lenette has showcased their commitment to innovation and creativity in the culinary field.

Ni Lenette's professional journey includes experiences at top-notch restaurants like Noma, where they worked as R&D/Chef/Fermentation expert, showcasing their skills in pushing boundaries and exploring new culinary territories.

Their educational background includes studies at renowned institutions like Chelsea College of Art and Design, Hoogeschool for de Kunste, Laban School of Dance and Movement, and Odenwaldschule, highlighting their diverse interests and continuous pursuit of knowledge and skills.

In summary, Ni Lenette is a multifaceted professional with a strong culinary background, a passion for innovation and sustainability, and a deep-rooted interest in various disciplines that shape their unique perspective on the culinary world.