previous residencies

connie and posie, 18-28 may 2025

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Connie and Posie are back at Casa Lawa!

Two dear friends and soulful cooks, they return with their signature seasonal approach — Connie blending her love for produce and farming, and Posie bringing her intuitive, ingredient-led cooking from London’s best kitchens.Originally from Cape Town, South Africa, Mia is always looking for ways to experience culture — especially through food. Most recently, she worked at GANNI in Copenhagen as one of their in-house chefs 👗
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She loves blending all the things she cares about: food, fashion, design, art — it’s all connected 🌞

mia everson, 1 may - 7 june 2025

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Originally from Cape Town, South Africa, Mia is always looking for ways to experience culture — especially through food. Most recently, she worked at GANNI in Copenhagen as one of their in-house chefs 👗
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She loves blending all the things she cares about: food, fashion, design, art — it’s all connected 🌞

yohan, 27 april - 7 may 2025

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@yohan_irani is back! 🥦❤️☕️🥘

A lover of homemade yogurt, jam parties under the sun, and cosy beany stews with soda bread—he finds comfort in communal meals and inspiration in family-style cooking. At CASA, his love for Sicily meets his creative spark, again and again. Yohan, we love you 💚💙🧡

ada's deli, 10-28 april 2025

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Julian @adas.deli comes from a family of Italian chefs and produce suppliers. One side of his family supplied high-quality Sicilian produce to restaurants across Italy, while the other opened the first restaurant in his father’s hometown, Casteltermini, Sicily 🍅

Based in Berlin for the past 11 years, Julian has been working as a food stylist, culinary consultant and recipe developer for over 7 years. He also runs @adas.deli a catering business named after his nonna and rooted in the honest, artisanal, and produce-driven food of his upbringing 🏠

julian-mancuso.com“I’m Connie, I started cooking in restaurants in New York in 2015 before moving back to London. More recently I have worked with produce and have a particular interest in seasonality, farming methods and food education ! I also teach Vinyasa Yoga :)" - Connie
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"Hello, I'm Posie. I am a cook based in London. I love to focus on produce led cooking using hyper seasonal and where possible local goods. I've been cooking professionally now for 8 years or so and I really do love what I do." - Posie

connie and posie, 30 september - 14 october 2024

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“I’m Connie, I started cooking in restaurants in New York in 2015 before moving back to London. More recently I have worked with produce and have a particular interest in seasonality, farming methods and food education ! I also teach Vinyasa Yoga :)" - Connie
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"Hello, I'm Posie. I am a cook based in London. I love to focus on produce led cooking using hyper seasonal and where possible local goods. I've been cooking professionally now for 8 years or so and I really do love what I do." - Posie

dom and sian, 17-30 september 2024

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“I'm Dom, a chef and co-owner of two cafes in Melbourne, with a catering and homewares business on the side. I grew up with parents in hospitality, so cooking and eating has always been at the centre of my life." - Dom

"My name is Sian, I am a chef, food stylist and recipe developer from Australia. My work is a mix of food, design and creative direction, drawing from traditional recipes and aesthetic consideration." - Sian

maxine + molly, 15-29 july 2024

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“Hello! I’m Maxine and I’m an artist based in Toronto, Canada. I love to draw and paint and focus a lot of my work on food, wine and community. I love to paint with lots of freedom, colour and movement. Food and wine are almost always present too! The first time I painted on a canvas larger than me, everything clicked! Making a colourful still life overwhelming in size brought the painting to life. I’m really proud that I can make art my living and still love it as much as I do. I’m so grateful to be able to have new experiences like visiting CASA LAWA that keep ”
- Maxime

“I’m Molly. I Live in Detroit, Mi. I ran a diner for 9 years on the eastside of the city and I now devote my time to building a cooking and eating program for an after school program. Through food I am able to channel my inner world into something physical. I access joy through the process. I also can’t imagine an existence that doesn’t revolve around berry season.

I would define my cooking style as spontaneous and ingredient driven. I have training as a baker so that plays into things as well. I am proud of creating a diverse and intuiting space for people in my community to enjoy food and their friends and neighbours.”
- Molly

vivi + lilli / pidot, 29 june - 15 july 2024

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"At Pidot Productions food has always been the driving force behind our life choices, from our studies to our careers.

We met at university. Lilli holds a master's degree in Home Economics (Master of Arts in Teaching), while Viivi has a degree in Food-related Behavior (Master of Science). Additionally, Lilli is a trained chef. Together, we've immersed ourselves in the study and practice of food through various restaurants, projects, and associations.

After graduating from university, we spent some time working, but we found limited options in our field that truly resonated with us. So, we decided to take matters into our own hands and create our own place!

Our background in theoretical studies on food and our interest in arts and culture has a deep influence in the process. Even if the result is a beautiful table setting, a pasta workshop or a dinner, the process always contains a lot of analyses and conversations on for example aesthetics or even politics. And that’s what we really enjoy!"
- Vivi + lilli

arlo communal, 20 june - 1 july 2024

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“Hello! We are Arlo Communal. We are composed in three parts; our chef Tobi Fox started his career in refined restaurants in Sydney, Australia, and is now based in New York City. He is on a constant journey with food - gathering extensive experience and placing this energy, knowledge and love throughout the dining and culinary aspect of Arlo. Our creative lead Cal Fernie, whose work has been defined though working in the fashion industry & creative arts is the heartbeat of Arlo’s messaging, marketing & media. His work further expands intro event management and styling which has become a faithful force in Arlo’s creative vision. Finally our Beverage & Operations director Miles Ryan, who has been connected with Australia’s natural wine community for the last 5 or so years. Miles currently works for a world class importer and takes control of our rotating wine list. He has also made wines in Europe & Australia and hopes to continue producing every year.”

adriân + barbora, 9-24 june 2024

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“I’m an artist + cook obsessed with dreams, cycles, spirals + flows. The black soils of Mt. Etna, olives, pistachios, grapes, rosemary + citrus are all things that ha“Hello! I am Adriân. I come from the northern mountain region of Slovakia but I’m based in Prague for almost 7 years now. As a predominantly visual artist my primary tool is textile and sculpture. I often tend to work and gain my inspiration from folklore, mythology & rural life in general. I love mountains and mountaineering, nature in general. I consider myself a geeky music enthusiast”
- Adriân.

“Hi, I am Barbora. Lately I live mainly in Prague but I consider my second home in Fuerteventura where I have a small house on a farm. I really love animals, dancing and collecting feathers. I work as a chef, conceptual caterer and sometimes I take care of a farm.Since I was a kid I have liked to take care of people. Food seems to me a great medium to make my loved ones (not only them) happy. When I prepare a feast, it’s not mostly about the food but about the experience. The experience of the food, the music, the table setting, the place, the light and the conversation.”
- Barbora

sabato, 26 may - 10 june 2024

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“We are Jesse and Stefanie. We started out as besties and are now running a catering studio together in Amsterdam and wherever cooking brings us. With our love for things mediterranean and specific eye for aesthetics we bring people and brands classic and comfortable food and fun.”

“We have followed CASA LAWA since the beginning. The place’s location, aesthetics and fun personality makes us so happy! Cooking with fresh Sicilian produce, exciting company, strolling the local markets and taking a dip in the sea in between: what’s not to like!In our culinary future we dream of cooking and catering all over the world! Doing something fun in Korea would be goals. And having a space in Amsterdam where we can cook & host culinary events would be great.”

emma ranne + manon, 14-28 may 2024

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“Hi I’m Emma, a marketing & food creative from Helsinki. I’ve felt drawn to CASA LAWA ever since hearing of it. I’m looking forward to dedicating a couple of weeks to cooking with old & new friends and am already daydreaming of Sicilian produce. My cooking style is curious, feminine and intuitive.”
- Emma

“Hi! It’s Manon. I’m a brand strategist and copywriter and firstly, a cook. Half French - half Belgia, I’m currently based in Brussels but also make and eat food in Paris and London. Emma is the one that brings me to CASA LAWA. And Sicily, it’s phenomenal late Spring produce, and the little home on Mount Etna. And also - very important - Lukas’ colour and print layering genius.”
- Manon

yohah + meh laqa khan, 28 april - 13 may 2024

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“I am Yohan, a twenty-three year old, based in Dublin, Ireland. Having grown up in India and currently being at the end of my medical school journey , slow living and the joy in things that go unnoticed has been a major part of my life. At present, while working in food social media with produducers and restaurants in Ireland, capturing passion, experiences and the people behind a meal exites me. This influences how I live and how I plan my food experiences.”
- Yohan

“I’m Mehlaqa, a dentist, gut and oral microbiome specialist nutritionist and a writer of Pakistani origin. My work is multifaceted and reflects my diverse cultural upbringing growing up in Ireland, Pakistan, Hungary and now UK.I develop recipes, write about food and hos supper clubs as well as recipe tests for chefs and cookbooks. My work draws from human connection and personal memories interlaced with my knowledge of nutrition using seasonal ingredients.”
- Mehlaqa

chris paxton, 7-25 april 2024

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“I’m an artist + cook obsessed with dreams, cycles, spirals + flows. The black soils of Mt. Etna, olives, pistachios, grapes, rosemary + citrus are all things that have brought me to CASA LAWA.
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Food for me is a way of being with the world of asking questions + coming together, of giving time + attention, an attunement to natural processes. My cooking is ordinary. It is simple. I strive for a sense of effortlessness in the sense that what's already there is usually enough, and that to honour the beauty of a piece of produce often means doing very little to it. "

sara baron + sophia, 7 march - 8 april 2024

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“I met Sara by going to Eat Out Supperclub’s first event. I went alone which was bold but paid off immeasurably, as I met some of my best friends through that lunch. Sara’s creativity with food and bold use of flavour impressed me, and her tenacity, energy & kindness of character made us fast friends. We began collaborating a few months later and are currently co-running Eat Out. We also founded the Feminist Food Club in Rome.”
- Sophia

“I was so touched that Sophia came solo to my first event, not knowing anybody else there. We started chatting about food + our shared philosophies and I knew we’d be friends immediately. I love how she uses bold flavours (sauces, pickles, ferments) to make her food feel alive and make veggies fun. Collaborating has been such an enriching experience”
- Sara

sweet and savoury baking retreat with mattia chiarello, 12-16 march 2024

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tavola mara, 25 september - 8 october 2023

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My name is Mara, and growing up as a half Sicilian my first words were ‘pane e olio’ - nowadays I still think of food all day.

Currently I work as a conceptual caterer, food stylist, recipe developer and food writer based in Amsterdam.

I’m happiest with a big, festive set table, full of people sharing beautiful dishes. Just like my Sicilian family: they taught me that food brings people together and creates connection. My food creations are pure and seasonal - always based on vegetables, complemented with surprising ingredients such as pickled veggies or foraged herbs. It is food that needs to be enjoyed.

My residency at Casa Lawa feels extra special to me because Sicily is my second home. Every year I return to the island and it reminds me of the fresh scents of jasmine flowers and rowdy markets with incredible produce. I’m very excited to put all my inspiration into this residency and get the opportunity to cook with the ingredients from Sicily’s fertile soil.

herrlich dining hannah, 8-25 september 2023

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“Herrlich" is something German grandmothers would say when eating cake in the afternoon on their terrace. It's a feeling of delight and easiness that they transport through food, table concepts and service. Herrlich Dining started in Berlin a few years ago, when founders Hannah and Dee worked in hospitality. It was love at first sight when Fee double-checked Hannah’s napkin-folding techniques.

vilda saskia gonzalez, 6-12 september 2023

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I am a chef, recipe developer, and creative human. I love to cook, I love to eat, I love to play, I love to dance, I love to share. My work takes many forms, from cooking private dinners, to feeding big groups on retreat, gathering strangers around the dinner table for long meandering meals, developing recipes and content for brands, teaching cooking classes, and advocating for more sustainable local food systems. The through line is constant: I believe that food should be delicious, flavorful, and indulgent, while also being deeply nourishing and inherently healthful. My mission is to rewire our collective relationship to what eating well truly means, through the lens of seasonality, sensuality, and intuitive home cooking.

My main objective at Casa Lawa is to capture the spirit of convivial play that I find most precious in preparing any meal. There will be fresh hazelnuts, late summer produce, lingering breakfast spreads, flakey flatbread, fingers sticky with honey, belly laughs, and late nights filled with the buzzing energy of new friends and flavors shared around the table.

spela, 14-28 august 2023

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Since I've realised that cooking is my passion, I have worked in kitchens as well as a bakery. This year I decided to finally get a professional education in this area so I applied for the Diploma in Plant Based Culinary Arts in Le Cordon Bleu London. I have been vegan for the past 7 years, but plant-based food can often be seen as unattractive, flavourless and boring. For me, cooking is an expression of myself and my gratitude for people who sit around the table. Eating can be an incredible communal experience that allows us to connect with each other and slow down in this fast-paced world. By cooking simple but fresh and flavourful meals I want to give people the opportunity to connect with themselves, others and their environment.

I try to cook as seasonally and as locally as possible, but at the same time I enjoy the exploration of foreign cuisines. When I cook, I look for different flavour profiles, textures and colours, but I also believe that a dish eaten from a beautiful bowl or a plate automatically tastes better. Applying for CASA LAWA residency is one of the biggest steps on my culinary path, because it gives me freedom to create beautiful meals in an amazingly abundant environment with creative, like-minded people.

kavita, 31 july - 14 august 2023

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I’m Kavita, California born but Mediterranean at heart. I started p.aradiso 7 years ago with an infatuation of creating beautiful dinners with elements of design, art and music. I’ve dedicated all my time in bringing people around a table to enjoy simple, seasonal food in unconventional spaces. My cuisine is rooted in the Mediterranean but has strong elements of my Latin heritage. Fusing different cultures and traditional cooking methods with fresh playful eyes is exactly how I love to cook. I love to attend to every detail of a dinner. The linens, candles, music, scents — every element is thought out to create an absolutely wonderful meal.

CASA LAWA brings me back to Sicilia and revisit all of the beautiful produce and landscapes, and have the time to play and enjoy this creative space.

elisabeth wynne, 15-31 july 2023

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I feel very proud to be able to source and cook with beautiful fresh, seasonal ingredients and create a space for people to feel joy and connection through something so fundamental to all of us.

I am 28 years old and grew up in Sydney, Australia. About the age of 12 I made the decision that I wanted to be a pastry chef, and since then my life has been immersed in the joys of cooking! I began working in bakeries and soon found the wonders of natural fermentation and cooking with fire, which led to cheffing in a few different kitchens where I really learnt the importance of cooking with the seasons and nurturing the produce available to you to create delicious food.

My passion for food and cooking has been pointing me in the direction to spend some time in Italy.When I saw what Casa Lawa was creating in Sicily for chefs, artists and guests I knew I wanted to be part of it. To be in a place where people from all over the world can share their culture and culinary roots will be a very special experience.

rebecca & fawz, 10-24 july 2023

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We’re Fawz and Rebeca, we met in Vienna and immediately connected over our shared love of food and cooking. We share a common vision of food as a way to bring people together and an act of care.

I am Rebecca and I'm a bread baker, home cook and a student. At Casa Lawa I am excited to bake sourdough bread using local grains and to cook seasonally. I think that this residency is a beautiful opportunity to immerse myself in Sicily's rich food culture and to do what makes me happiest: cook for people.

I am Fawz, cooking, baking and wandering through farmers markets is what I enjoy doing the most. I was born in Tunisia where hosting and nurturing others through food is at the very center of the culture. Whenever I was nostalgic for home I cooked something that would remind me of the warmth of the Mediterranean. Eventually cooking became an important part of my identity and since then I’ve worked in various cafes and a farm to table restaurant here in Vienna. I am very excited about cooking at Casa Lawa and having access to the fresh local produce that reminds me of the flavours of home.

evan hamilton from lucky you studios, 27 june - 10 july 2023

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Simply put, I work with food because I love food. I have loved both eating and cooking for as longas I can remember. Like the chicken and the egg I could not tell you which love came first, but some of my earliest memories are of wanting to be a chef. The kitchen is the centre of my parent’s house, and where I remember spending the most time as a kid. I definitely owe a lot of my love for both eating and cooking to them. They taught me to cherish the of communality stemming from cooking and eating together.

Getting to focus this year on cultivating an art practice around food has been a real pleasure, and what draws me to Casa Lawa. Two summers ago I was in Sicily visiting different agricultural co-operatives, and left feeling incredibly inspired by people’s relationship with the land. This is absolutely missing in Berlin, and something I am looking forward to diving into during my residency.

gabriela tom, 12-26 june 2023

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I think it's beautiful to share food made the artisanal way and enjoy the nature of Sicily. Italian cuisine always had a huge impact on my way of thinking about food culture. I try to keep my food chain as short as possible. A space where people have direct contact with local ingredients, with a producer and a cook is something I want to support and be a part of.

julia kołodziej, 12-26 june 2023

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My adventure with food started three years ago while doing an internship at one of Warsaw's confectioneries, Odette. There I learned the basics of confectionery and after, I became a full-fledged confectioner. I lived abroad for a while but I missed polish greens and I came back to Bakery Daj where I get to do the best job of my life; baking.

At CASA LAWA I’d love to make laminated cakes, brioches and croissants with my own twist on precious Sicilian ingredients. I love savory pastries just as much as sweet ones, so I can’t wait to see what will be in-season to make pies with. I would like to take Sicilian abundance into the kitchen and share with guests at CASA LAWA.

lou, 19 may - 4 june 2023

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I think when it comes to cooking, the place where I grew up has a big impact on me, how I do things and what I like to see. I like things to be simple. I eat plant based. I’m very inspired by the old recipes of my grandmother, who was a chef.

I love to rethink and rebuild the idea of a dish and jazz it up with something special. I don’t like a lot of ingredients, but I love the dish when it has something unexpected. My aim is to create something that’s new, unusually shaped or plated, but still rich in flavor. CASA LAWA has a very calming atmosphere and I think my residency is a nice opportunity to create new dishes inspired by the idea of Sicilian abundance.

fermentation residency, 2022

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Wild foraging walks, stopping to taste the peculiar plants. Creating black ink from a walnut husk. Feeding scooby and making lots of kombucha. Romantic evenings spent preserving for the winter.

baking residency, 2022

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One week of baking, kneading, growing, and laughing. The warm feeling floods over you when you peek inside the oven to see your mulberry focaccia turning perfectly golden.

watercolor residency, 2022

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Over the course of summer 2022, Weronika Anna Marianna depicted our casa through her paintings. Her beautiful watercolor book became the foundation for our brand identity.

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