Chef Lea K.

Thoughtful, intuitive cooking rooted in balance, curiosity, and care.

Chef Lea is a Chicago-based chef who cooks with heart and intention. For her, food is an act of care — a way to make people feel seen, celebrated, and comforted. Whether she’s perfecting someone’s favorite dish or introducing them to something entirely new, her goal is simple: to make the day feel a little more special through food.

Lea’s culinary heart belongs to pasta — especially handmade pasta that highlights the best of each season. After learning to produce pasta in a professional kitchen, she became captivated by its versatility and universal comfort. She’s equally inspired by the bold, high-contrast flavors of Thai cuisine, the layered spices and breads of Indian cooking, and the nostalgia of Jewish foods and classic diner fare. Her cooking reflects both exploration and tradition — curiosity balanced with comfort.

Originally from Bedford, Massachusetts, Lea’s path into food began in an unexpected way. While studying public health in college, she started cooking in her dorm kitchen — storing ingredients under her bed and in a mini fridge. What began as a practical solution quickly evolved into a true passion.

After working in nutrition policy advocacy, Lea chose to pursue food more directly. She volunteered on farms in California, cooked in a state park restaurant, and eventually moved to Chicago. There, she spent three formative years at Giant in Logan Square, refining her craft and developing her voice as a chef.

One of her proudest moments came when she created her first restaurant menu dish: cappelletti filled with ricotta and mushrooms, paired with spring peas, brown butter, crème fraîche, and a vibrant green sauce. The dish was later recognized by the Michelin Guide as a favorite in Chicago that spring. She also hosted a dream pop-up featuring a soup-salad-sandwich menu, where she perfected sourdough focaccia for a smoked trout sandwich with pickled vegetables, labneh, and pistachios — a project that challenged and thrilled her in equal measure.

In the kitchen, Lea loves the full sensory rhythm — the movement, the aroma of simmering sauces, the colors coming together on a plate. She carries with her a lesson from a mentor: good cooking is always about balance — a philosophy that guides both her food and her life.

When she’s not cooking, Lea enjoys dancing, practicing yoga, exploring Chicago neighborhoods, thrifting, and spending time with friends (often borrowing their pets for cuddles). She draws inspiration from Northern California and Big Sur, where natural beauty and farm-to-table values continue to influence her seasonal, produce-driven approach.

With Chef Lea, every meal is thoughtful, vibrant, and designed to bring people together.