Who we are
Feed the Stereotype
We craft highly personalised culinary experiences, designed to support your unique health, performance, and lifestyle goals. We translate health strategies into meals worth craving, using organic, seasonal and sustainably sourced ingredients.
This is not meal prep.
Food is more than fuel. It’s memory, emotion, identity, the thread connecting who we are to who we wish to become.
This is nourishment elevated, intentional, and entirely bespoke. Every menu is created in direct collaboration with you, shaped by your goals, your tastes and your lifestyle.
Nothing is standard. Nothing is off-the-shelf.
We work with a deliberately small circle of clients to protect what matters most: attention to detail, quality of execution and the trust that comes from knowing your food is in expert hands.
Our kitchen is in London’s Mission Kitchen, but our philosophy lives wherever health, pleasure and excellence meet. Here is where food becomes more than a plan on paper.
Founder Q&A
Meet Otilia Manungo
My name is Otilia Manungo, and I believe food is the most powerful form of care we have. As a holistic health coach and private chef, I’ve worked everywhere from regenerative farms to Michelin-calibre kitchens, and now into homes and wellness teams—helping individuals eat in alignment with their health goals.
I trained as a Health Coach through the Institute for Integrative Nutrition to support my own autoimmune recovery, and today, I bring that same healing mindset into every client relationship. I’ve collaborated with nutritionists from Biospan, supported clients on therapeutic diets like low-histamine protocols, and developed systems that meet both physical goals and emotional wellbeing.
Before Feed the Stereotype, I trained at Spring Restaurant under Skye Gyngell and worked at farm-to-table institutions like Heckfield Place and Wild Food Café. I’ve volunteered for years with food-based charities such as Made in Hackney and FoodCycle, teaching and feeding communities with limited access to health-supportive food.
My work is rooted in empathy, discipline, and a deep respect for what food can do.
1. What inspired the name “Feed the Stereotype”?
It’s a challenge to outdated food culture, one-size-fits-all wellness advice, and the stereotypes we hold about health, identity, and food. I wanted to flip the narrative: feed yourself powerfully, joyfully, and on your terms.
2. What sets your service apart from other private chefs?
I work with your team—nutritionist, trainer, even your therapist if relevant. I’m not just cooking beautiful food; I’m cooking functionally, emotionally, and holistically. we work with limited amount of people. all menus are bespoke and organic.
3. What’s your approach to health?
Holistic, always. That means soil health, body health, mental health, and cultural nourishment. We don’t heal in isolation—we heal with context, pleasure, and presence.
4. What kind of client do you work best with?
Someone intentional. You don’t have to be perfect, but you have to care. I work best with clients who are committed to long-term wellbeing, even if they’re still figuring it out.
5. What’s your guilty pleasure?
I don’t believe in guilt around food. But I can exhibit extreme what some might cosnider to be extreme behaviour when it comes to food, I would pay the price and travel the distance for good produce or meal made with love. I’m an avid hiker. Most of my hikes are centered around exploring local cuisine and learning from them in whatever way possible.
6. What is your Favourite restaurant in London.
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Contact us
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