An experienced writer and global food industry consultant, Lani has published best-selling coffee books in the USA, Finland, Sweden, China, Korea, Thailand and the UK, written culinary articles for a range of print magazines and newspapers, set-up and managed London’s largest bean-to-bar chocolate factory, headed up a cooking school run entirely with ‘food waste’, worked as one of Chef Dan Barber’s senior managers at his World 50 Best Restaurant Blue Hill at Stone Barns in Upstate New York, judged food and coffee for the UK’s prestigious annual Great Taste Awards, set up food brands in Singapore, and traveled and researched food production and preparation all around the world.
After over a decade of experience in every corner of the food industry (and every corner of the world), she saw first hand where food businesses were most in need of support. In response, Lani brought together the expertise of her global network and now, together, they work as an on-call, highly experienced and affordable staff for the movers and shakers of the food world.
Lani project manages each and every client account and also develops initial strategy, consults, and writes. This way she ensures that every project is delivered with the attention to detail she has become known for in the industry.
What does she love most about her work?
“That I don’t ever have to stop exploring and learning. I’ve baked pies in English bakeries, learned about hunting reindeer from Fäviken’s gunsmith, tapped maple trees in Wisconsin, milled flour in an 1800’s windmill, cooked Peranakan cakes with Singaporean grandmothers, eaten rattlesnake, foraged for wild food at River Cottage, spent Swedish Midsummer on a potato farm, ventured deep under the streets of London to harvest herbs from disused Air Raid bunkers, developed concept dishes for Shake Shack – and much more!”
