Elwood Restaurant '2022
Hi I'm Tonii Hicks
I am a chef, educator mentor, and multidisciplinary artist who embodies homeopathy through cooking.
My love for food curated my relationship with my culinary career. I grew up in Philadelphia, and from a young age, "creatio ex nihilo" has been a food tradition ingrained in my family. I began my career 10 years ago working as a cook for high-profile restaurants in Philadelphia and Mexico, where I then extended my skills to teaching, community engagement, recipe writing, and food research to participating in prestigious culinary fellowships and residencies, including the James Beard Foundation, Stone Barns Center & Blue Hill, The Philadelphia Meuse of Art, and The Free Library of Philadelphia which has allowed me to refine my culinary expertise while fostering a deep appreciation for food.
My career focuses on being a private chef and providing guests with an intimate restaurant experience in the comfort of their own homes. However, my true passion is educating people on the craft of cooking. While studying food science at Drexel University, I learned to integrate ancient remedies when cooking. I use ancient remedies to manipulate food from rudimentary to delectable recipes. I'm passionate about supporting people and helping them nourish themselves through a journey of cooking. Currently, I'm working on private events, teaching cooking classes, and running a book club that allows me to share my love of food, science, and art
Go To Reads When Curating Recipes
ACCOLADES
Stone Barns Center & Blue Hill
Regenerative Farming Fellowship' 2021
​​James Beard Foundation
Beard House Fellow Presented By Visit Philly' 2022
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Friends of Bache Martin Council
Program Committee Chair' 2022
Volvér Restaurant
6 - Week Residency Chef' 2023
Philadelphia Museum of Art Residency
2 - Month Residency Chef’ 2024
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Careers Through Culinary Arts Program
Chef Council’ 2024