Chef Theodora
Theodora Ellis has been making great food for most of her life. Born in Barbados, her foundation is the African, European, Indigenous, and Asian culinary fusion that is Caribbean cuisine.
Since moving to the U.S. in 1988, she has cooked her way around the country, working as a fromager in New York, a travel chef for Landmark Forum, a chef at several Seattle- and Chicago-area restaurants, the head chef on an Alaskan charter boat, and owner of a successful coffee shop in the San Francisco Bay Area.
Her passion for diverse, colorful cuisines distinguishes her cooking. Her flavors surprise and delight, and her plates always come back empty, her diners smiling.
What is Cou Cou?
Cou cou is a traditional Bajan dish and a staple of the island's cuisine; it is typically served alongside flying fish as the national dish of Barbados. It is made primarily from cornmeal and okra, and resembles polenta or grits in consistency. Cou cou is usually topped with a gravy made of onions, garlic, tomatoes, thyme, and sometimes scotch bonnet pepper, adding a depth of flavor. Historically, cou cou was a regular meal for enslaved Africans in Barbados, reflecting the islands' African ancestry.
“Coucou” is also a sweet and affectionate way of saying “hi, there” in French :)
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Yes! As a person with her own dietary restrictions, Chef Theodora specializes in working with allergies, intolerances, and lifestyle choices to make flavorful, memorable, and healthful meals.
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Yes! While we often prepare some of the food off-site in our kitchen beforehand, we can assemble, reheat, and cook in your kitchen as well.
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We are based in the San Francisco Bay Area, so we can handle jobs in the City, as well as the North, East, and South Bay. If your event is further afield, just contact us! We may be able to come to you.