Chef Kiki Coll

I am an intuitive chef who learned to cook and bake on the strings of my mother’s apron. My earliest memories are of standing on an old, wooden chair beside my mother as she formulated her recipes into delightful baked goods and familiar family meals. That tiny yellow kitchen with the 1970’s flower power wallpaper was the center of our household. It was there that I learned the steps and techniques of baking bread, slow cooking a roast, canning the fruits of our gardens. It was there that I learned about the connection between food and emotions. My mother would often tell me the story of a recipe as she cooked. Where it came from, how it was significant to our culture or family tradition. We would talk about the ingredients, and its connection to us. Every Friday afternoon I would accompany mum to our local farmers market where she would look for the freshest ingredients, sometimes haggling prices with farmers. The smells and sights of the bustling market would linger in my senses, and always made me feel warm and welcome.

Today, I still frequent that very same farmers market. So, my passion for food began early, as well as my understanding of the connection of food and memories. After all, food or breaking bread together is the most primal connection between human beings. This realization led to me exploring that connection, and to eventually honing it into a niche as a private chef. My love of all things vintage has been steadfast throughout my life.

I take pride in using locally sourced ingredients from area farmer’s markets, farm stands, and other local food vendors, incorporating the farm to table concept with my love of vintage recipes.

I really have no memory of not being in the kitchen and preparing food on some level. My passion for the culinary arts seems to have been born into me. I'm happiest when in the kitchen!

~ Meals with Memories