Jennie Wright — Chef & Founder, CoHost Studios
I'm Jennie Wright, the chef and founder of CoHost Studios, a private chef practice based in Los Angeles. My cooking is built on health-supportive techniques and the Caribbean flavors of my grandparents' kitchen. I cook for households who want fresh, seasonal meals on a regular rhythm — and for the gatherings that mark the moments in between. Born and raised in New York, I've called Los Angeles home for several years. I cook here most weeks, and I travel for the right project.
How I Got Here & What I’m Cooking Now
My path to the kitchen came through hospitality first.
I graduated from Hampton University with a degree in Marketing and spent the early part of my career in management at brands known for their culinary programs — including Soho House, Ace Hotel and The LINE Hotel. That experience shaped how I think about service, environment, and the relationship between a meal and the moment it lives inside.
In 2022, I graduated from the Institute of Culinary Education's Health-Supportive Culinary Arts program — a curriculum rooted in seasonal, plant-forward, technique-driven cooking. From there, I joined the opening team at Ka'teen in Hollywood as a line cook, working under Chef Wes Avila during the restaurant's launch.
The training stuck. The Caribbean flavors I grew up with stayed. CoHost Studios is where they meet.
Today, CoHost Studios is a private chef practice serving Los Angeles households and International clients.
Most of my week is meal prep — drop-off and in-residence cook days for families and professionals who want chef-prepared meals on a regular schedule. The rest is private dining and catering: intimate dinners at home, destination chef bookings, and pop-up experiences for clients.
I've also catered workshops, listening parties, and social gatherings for clients including TDE and RCA — and I take on a small number of recipe development projects each year for brands and food media.
Every menu is custom. No rotating template, no recycled weeks. Just seasonal cooking with intention, designed around the people I'm cooking for.