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Hi, I am Liliam Higa.

A Brazilian-born Japanese fermented in New York City and dry aged in Los Angeles.

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I worked the torch, hammer, saw and machinery transforming metals into wearable objects for many years. When I moved to Los Angeles from New York, I felt burned out from working in the fashion industry. The produce and the incredibly alluring flavors of what was being cooked in Los Angeles, slowly started to brew inside me. I frequented soba and miso making lessons with Sonoko Sakai and was introduced to sustainable foraging with expert Pascal Baudar to learn how to identify edible and invasive species in the surrounding areas and how to use them in foods and drinks. This year, I completed a certification course at the Food Future Institute, founded by chef Matthew Kenney, a pioneer in raw foods and plant-based fine dining.

Today, I translate those concepts of alchemy of materials using classical and modern techniques in plant-based cuisine.

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My approach to cooking uses mostly vegetables, incorporating flavors and memories of my own experiences living and traveling all over the world.

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I currently live and work in Brooklyn, NY.

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