About me
Celia Plender is a chef, food writer, caterer and cookery teacher.
After training in the UK as a classical Western chef, Celia Plender became interested in Japanese cuisine. This lead her to become head chef at Feng Sushi, Kensington and later to pursue her passion for food as an apprentice chef in a Tokyo ryotei (Japanese haute cuisine restaurant).She now works as a caterer, food writer and cookery teacher cooking with both Asian and Western cuisine.
She has also edited a number of cookbooks and written for various web-sites and magazines. She is currently working on her own seaweed cookbook, which has given her the opportunity to teach numerous chefs (including Michelin starred) how to cook it.