Chef Cordelia Tapping is a classically trained chef with a background in both savory and pastry kitchens across the U.S. and the U.K. Most notably, she served as Pastry Sous Chef at Ottolenghi in London, where she led a team producing signature cakes and seasonal desserts. Cordelia also held key roles at well-known establishments including Pophams Restaurant and Third Cliff Bakery, honing her expertise in handmade pasta, artisanal baking, and seasonal cuisine. Her cooking is deeply influenced by Mediterranean and Italian traditions. A graduate of the New England Conservatory with a background in music and community engagement, she brings warmth, creativity, and precision to every dish. Cordelia now brings her farm-to-table philosophy to New York City kitchens, crafting meals that are vibrant, nourishing, and deeply personal.