Jennie Wright — Chef & Founder, CoHost Studios
I'm Jennie Wright, the chef and founder of CoHost Studios, a private chef practice and culinary studio based in Los Angeles and New York. 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.
Today, CoHost Studios is a private chef practice serving Los Angeles households and international clients.
Most of my work is private dining: family-style dinners, small bites for gatherings, cookbook dinners, and small weddings, often with tablescapes I design for the occasion. I also take on in-residence cook days for households that want a chef for the day, along with destination bookings and pop-up experiences.
I've 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 built from scratch. No templates, no repeats. Just Caribbean-rooted, globally inspired cooking, designed around the people I'm cooking for.