Zoe Adjonyoh is a chef, writer, entrepreneur, and founder of Zoe’s Ghana Kitchen. Her mission is to bring the great flavors of West Africa to a wider audience, in the forms of supper clubs (London, Berlin, New York, Accra, Wales, Russia), her own restaurant in Brixton, pop-ups, street food, and events. In 2017 she released her debut cookbook Zoe's Ghana Kitchen, which was republished and released nationwide in the US in October 2021, earning a spot on the New York Times Best Cookbooks of 2021 List.
Based on Zoe’s work and impact, she was named one of “London’s hottest chefs” by Time Out and one of "The 44 Best Female Chefs" by Hachette Cuisine France. She was honored at the James Beard Foundation In New York and given the Iconoclast Award. She spoke at TEDXOxford about “Food: Its Importance to Cultural Stepping Stones of Understanding and Exchange;” and at Harvard University about “The History of African Food.”
At the start of the COVID-19 pandemic, Zoe converted her catering operation into an online spice store selling house spice blends, salt mixes, and single origin ingredients from small, independent organic farms in West Africa; and a community kitchen to feed those most impacted by the pandemic in her East London community of Hackney, serving 500 meals per week out of her home.
In April 2020, Zoe launched Black Book Global, a representation agency and platform for POC in the food industry, and released her new podcast Cooking Up Consciousness. Most recently, Zoe has joined the boards of the New American Table and God's Love We Deliver.