About - Christina Kotsilelou

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VegStuff is a culinary project founded by Christina Kotsilelou, a product designer, cook, and food researcher based in Athens, Greece. Combining her background in product design (Central Saint Martins, London) with her passion for cooking and her interdisciplinary approach, Christina creates sensory food experiences that merge design, gastronomy, and healing.

At the heart of VegStuff lies the belief that food evokes excitement and memories — and that cooking can serve as both nourishment and ritual. Inspired by her culinary training in plant-based and raw vegan cuisine (Matthew Kenney Culinary, Los Angeles & Plantlab, Barcelona), Christina works primarily with natural, seasonal and local ingredients — fresh produce, wild herbs, whole grains, healthy fats, and alternative sweeteners — crafting dishes that are as nourishing as they are playful, visually engaging, and deeply flavorful.

Through VegStuff, Christina curates:

sensory dining experiences such as pop-ups, collaborative dinners, and culinary events in restaurants, art spaces, and cultural settings
customized menus and consulting for restaurants, businesses, and individuals
recipe development, food styling and content creation for brands, print and online publications
intimate catering for small gatherings and private events

Christina collaborates with other chefs and creators to celebrate the ephemeral beauty of seasonality, locality, and shared meals — transforming food into a multisensory, communal experience that connects people with place, memory, and nature.

Her current research focuses on practical medicine and the therapeutic potential of herbs and wild greens. Through the lens of traditional culinary knowledge, she investigates how natural remedies can be integrated into cooking, as well as into everyday rituals of care for both the body and the environment.