In Conversation

Imogen Kwok works at the intersection of cuisine, art, and design. Her work recontextualises the act of dining and compels us to see, feel, and taste anew. Shaped equally by instinct and Michelin training, Imogen’s cooking falls between craft and material thinking. She treats food with a rigour typically reserved for metal, glass, or fabric, while embracing the fact that it will evolve and that this change is out of her control—that everything she makes will eventually melt, bruise, oxidise, or, of course, be eaten.

Born in Sydney, and currently based in London, Imogen works internationally. Her multidisciplinary approach to culinary practice has led to collaborations across the fashion and fine art industries, where she continues to re-define the boundaries of edible experience. Collaborations include Prada, Hermès, Chanel, Miu Miu, De Beers, Ruinart x Rosewood, LOEWE, LOEWE Perfumes, Matter and Shape, Phillips Auction, Nicoletta Fiorucci Foundation, Bvlgari, Georg Jensen, Arc’teryx and more.

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