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 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 world-class nutritionists and trainers, supported clients on therapeutic diets like low-histamine protocols, and developed systems that meet both physical goals and emotional well-being.

Before Feed the Stereotype, I studied Agriculture at the Royal Agricultural University, 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 collaboration with farmers and a deep respect for the healing power of food and the intrinsic joy it brings.

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It’s a challenge to outdated food culture, one-size-fits-all wellness advice, and the stereotypes we hold about health, identity, and food.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 you, your team—nutritionist, trainer, even your therapist if relevant. I’m not just cooking beautiful food; I’m cooking functionally, emotionally, and holistically. I work with limited amount of people, all menus are bespoke and always organic, wild where appropriate and regeneratively produced.

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 what some might consider 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 are some of favourite restaurant in London.

Rules is always the ultimate comfort food particularly during colder months. Hunan if you have space for an 18 course Chinese food menu made with love. Ziani a favourite neighbourhood style Italian, no frills just good food and more importantly if feels like an extension of your dining room, Spring and Heckfield Place because I am a huge fan of Skye and her ethos. Having worked with her she is a genius and a huge inspiration. …outside of restaurants I really do just enjoy a farmers’ market and perusing independent supermarket aisles for produce.