Safiya Robinson is a chef, researcher, interdisciplinary facilitator and culinary artist exploring food as a relational technology of care.

Inspired by her Black American, Jamaican and British heritage, her culinary focus centres modern soul food through a distinctly London lens: thoughtful, deeply considered plant-forward cooking that layers bold flavour, cultural memory and contemporary expression. 

Across her practice, she is interested in what food can reveal about identity, belonging, inheritance and the ways cultural knowledge is carried, transformed and sustained. Historically, the culinary has often been relegated to the realm of hospitality; seen as service rather than a site of artistic, political, or conceptual inquiry. Safiya’s work actively challenges this division, using food as a medium through which to explore questions of care, culture and collective life.

Safiya is a 2026 recipient of the Oxford Symposium of Food and Cookery Young Chef award. She was recognised by Code Hospitality’s Top 100 Women in Hospitality (2021) and 30 Under 30 (2024), and featured in British Vogue, The Guardian, and Bloomberg, among others. Her year-long debut restaurant residency was named the number one vegan restaurant in London by Time Out.