Lani is a multi-skilled food professional and consultant, working in food media, research, culinary anthropology; food production, manufacturing, sales, product development; photography, food writing, filmmaking; events, pop-ups and promotion. She has experience spanning the breadth and depth of the industry – as a pastry chef, author, media producer, business director, culinary academic, food marketer, brand developer and food educator – enabling her to consult on a diverse array of food projects.

Whether you are writing a book, opening a restaurant, making a culinary film, researching an agricultural issue – Lani can help. Browse her past projects below, and then say ‘hello‘.


Armed with a Masters in Food Studies, a Masters in Teaching, a Graduate Diploma in Food Writing, a Bachelors in Film & TV and a pastrychef qualification, I left my hometown of Melbourne, Australia in 2013 to explore the global foodscape. Since then I have published best-selling coffee books in the USA, Finland, Sweden and the UK, written culinary articles for a range of print magazines, set-up and managed London’s first bean-to-bar chocolate factory, headed up a cooking school run entirely with ‘food waste’, developed and produced an innovative dessert with Blue Hill’s WastED restaurant, and travelled and researched food production and preparation all around the world.

I’ve baked pies in English bakeries, learned about hunting reindeer from Fäviken’s gunsmith, tapped maple trees in Wisconsin, milled stoneground flour in an 1800’s windmill, developed and released chocolate bar flavours for an internationally renowned craft maker, eaten rattlesnake, foraged for wild food at River Cottage, spent Swedish Midsummer on a potato farm, ventured deep under the streets of London to harvest herbs from disused Air Raid bunkers, developed concept dishes for Shake Shack, and much more.

I’d love to add your next project to this list.


AUTHOR, London Coffee, Hoxton Mini Press, 2017. Upcoming large format hardcover book profiling the stories of London Coffee makers and producers.

FOOD JOURNALIST, Ongoing. Feature article and photographic contributor to various international magazines, websites and print publications. See Writing to read a selection of published articles.

GENERAL MANAGER UK, MAST Chocolate, LONDON, 2014 – 2017. Set up the company in the UK, opened the factory and retail locations, and was the sole UK-based manager, heading up all EU operations including; hiring and training teams, executive management, marketing, product development, collaborations, partnerships, production, and sales.

CONTRIBUTOR, Blue Hill – WastED LONDON, 2016 – 2017. Co-developed and produced a dessert dish with my team, for the restaurant menu.

AUTHOR, How to Make Coffee: The Science Behind the Bean, Abrams Books & Ivy Press, 2015. Best-selling international coffee book, published in three languages, hardcover and upcoming paperback editions.

PASTRY CHEF, The Deli Downstairs, LONDON, 2014 – 2015

FOOD EDUCATION PROJECT MANAGER, Melbourne Government, AUSTRALIA, 2011 – 2013. Ran a highly successful cooking school utilising only food waste, ‘recycled’ by food waste retrieval company Second Bite.


Masters of Food Studies, University of Adelaide, Australia, 2015. Majoring in Sustainability, Food Ethics, Culinary Anthropology and Food Writing.

Masters of Teaching, Deakin University, Australia, 2015.

Graduate Certificate of Food Writing, University of Adelaide, Australia, 2013.

Certificate III in Patisserie, Swinburne University of Technology, Australia, 2013. Australian qualification, official equivalent to Le Cordon Bleu’s Diplôme de Pâtisserie.

Bachelor of Film and Television, Swinburne University of Technology, Australia, 2009.


SCAE Introduction to Coffee, Prufrock Coffee, London, 2017.

Barista Training, Climpson & Sons Coffee Roasters, London, 2014.