ori — Orisa Wheeler, chef

Culinary Portfolio

New York City

Food is love.

Orisa Wheeler Chef & baker

Now plating Golden Harmony

Plant-based focus Scroll to taste ↓

(01) About me

Hi, I’m Orisa,

Orisa in her kitchen, smiling and holding a platter of fresh greens

I am a chef with a focus on plant-based food and over five years of cooking experience and three years of baking.

I love creating flavor combinations that are both challenging and comforting, using food as a way to bring people together. For me, cooking is about connection, joy, and self-expression, and I’m excited to share that energy through every meal I create.

I welcome the opportunity to discuss how my unique perspective and technical expertise can contribute to your next project. Please feel free to explore my portfolio and reach out to me at contact@ori.kitchen.

Years of cooking: 5+
Years of baking: 3
Focus: Plant-based

Caramelized plantains
Yellow jasmine rice
Pan-seared whiting
Fresh thyme
Lime
Herb lamb sausage
Fresh cavatelli
Wilted garlic arugula
Vanilla sponge
Freeze-dried strawberries
Chickpea flour
Nutmeg
Cinnamon
Clove
Vanilla bean

(02) My Designs

Plate 01

Golden Harmony

“A trio of sweet, savory, and citrusy notes.”

Key ingredients: Caramelized plantains, yellow jasmine rice, pan-seared whiting, fresh thyme, lime.
Flavor profile: A perfect balance of sweet plantains, fragrant and lightly spiced rice, and tender fish with herbal and citrus accents.

Herb lamb cavatelli in arrabbiata over wilted garlic arugula on a glass plate

Plate 02 — Herb lamb cavatelli

Earth’s Steak

“Herb lamb cavatelli with an arrabbiata chamomile ripped brie cheese sauce on wilted garlic arugula.”

Key ingredients: Arugula, herb lamb sausage, fresh cavatelli.
Flavor profile: Creamy, rich and slightly sweet.
Special notes: Wilted arugula quickly sautéed in garlic and lemon.

Plate 03

Strawberry Shortcake

Key ingredients: Layers of moist vanilla sponge, whipped vegan strawberry buttercream, freeze-dried strawberry crumbles, and delicate dollops of vegan whipped cream.
Flavor profile: Tart and fruity with a balanced sweetness, complemented by a creamy, smooth texture.
Special notes: Perfect for celebrations or an indulgent treat. Made with love and natural vegan ingredients.

Plate 04

Plantain Porridge

Key ingredients: Blended plantains mixed into chickpea flour.
Flavor profile: Sweet and full of spices: nutmeg, cinnamon, clove, vanilla bean.
Special notes: Pairs perfectly with fresh fruit, granola, and an assortment of nuts.

(03) Gallery

Gallery⁽⁰⁹⁾

Whole fish and fillets scored and dressed with fresh herbs on a black tray — 01

A white bowl of chopped chocolate, strawberries and cucumber on a mosaic table — 02

A handful of fresh strawberries rinsed under the tap in a beam of sunlight — 03

A dessert with vanilla cream and blueberries in a white bowl — 04

Orisa in a black chef coat plating from catering trays at an event — 05

A slice of chocolate cake with flaky salt, strawberry sauce and blueberries on a black plate — 06

A dessert slice topped with cream and powdered sugar on a glass plate — 07

A hand holding a ripe heirloom tomato — 08

Rigatoni in a tomato cream sauce topped with sliced steak in a blue bowl — 09

(04) Cooking for

01
Intimate gatherings

Designing a menu for an intimate gathering, with a balance of artistry, precision, and care at the table.
02
Larger experiences

Curating dishes for a larger experience, honoring the vision of each client or project.
03
Celebrations

Perfect for celebrations or an indulgent treat. Made with love and natural vegan ingredients.

(05) Closing statement

As you’ve seen throughout my portfolio, my culinary philosophy is rooted not just in technique and creativity, but in the quiet generosity of nourishment itself.

For me, food is a form of love, one that’s immediate and offered without expectation. Whether I’m designing a menu for an intimate gathering or curating dishes for a larger experience, I bring a balance of artistry, precision, and care to the table. Every plate is an invitation: to pause, connect, and feel nourished in body and spirit.

Collaboration is central to my process. I listen closely, honoring the vision of each client or project while bringing my own thoughtful perspective to the work. My goal is always the same: to craft something meaningful, memorable, and full of presence.

If you’re looking for a culinary partner who sees food not just as service, but as an offering, I’d love to connect. You can reach me at contact@ori.kitchen to start the conversation.

Thank you for spending time with my work. I look forward to what we might create together.