Lea Ramaswamy

Lea’s career as a chef and art historian traces global food pathways, studying the action of creolization and the methodological difficulties that arise in the display of immaterial culture.

She has navigated these through her work as editorial assistant in the reopening of the Museo Delle Civiltà under Andrea Viliani, her Bombay Diner menu-takeovers at Stacks Diner as sous chef, and her talks and publications on Fascist food policy and the Italian Avant Garde at the Universidade Católica Portuguesa, the British School at Rome, and the GNAM.

She continues to focus on multidisciplinary practices that unite professional cooking and the art world. 

Lea@DAI:

DAI Confluence#1 ~ September 29 till October 6, 2026 ~ BAK Basecamp (Utrecht), The Netherlands