Katerina Mansfield

Born into a large, food-loving family, Katerina grew up surrounded by the warmth of home-cooked meals, the joy of communal dining and a deep appreciation for cooking as a way of bringing people together. With a background in fine arts and architecture, she approaches food with a creative and structural mindset, transforming simple, locally sourced ingredients into flavorful vegan/vegetarian dishes.

Specializing in festival and street food markets, Katerina enjoys working in dynamic, communal settings where food becomes an experience. Whether crafting bold, plant-based flavors for bustling markets or curating meals in social spaces and collective kitchens, she sees cooking as a form of storytelling—one that connects people through shared meals and sustainable, locally inspired ingredients.

Beyond individual cooking, Katerina is passionate about food as a collective experience, often working in community kitchens and social spaces to foster collaboration, inclusion, and accessibility. By blending artistic vision with a commitment to sustainability and food justice, she creates dishes that not only nourish but are also soulful.

Whether cooking on the streets, in festivals, or in shared kitchens, she loves redefining vegetarian cuisine as a vibrant, communal, and ever-evolving art form.

Katerina @DAI: 

Katerina collaborates with our 'chef de cuisine' Sophia Zbinovsky Braddel and with Rowan Beasley during DAI's Confluence nr. 4 ~ in Nicosia, Cyprus. March 19 till 30, 2025.