Every table starts with a conversation about the people, the place, and the season. I build the menu from there: modern takes on traditional things, produce forward, served family style.
A dinner cooked in your home or a space you choose, for a birthday, an anniversary or a table of friends. I plan the menu with you, shop, cook and serve.
Food that fits the room and the brand: grazing tables, passed bites and dessert carts for openings, launches and press dinners. I've cooked for Sézane and curate the table as well as the menu.
A night or a season in your kitchen. Recent residencies and pop-ups include a spring guest residency at Melody in Los Angeles and Sauced in Nashville.
Tested recipes for brands and publications, and menu consulting for cafés, restaurants and events that want produce forward, ingredient driven dishes done properly.
My travelling supper club. Sometimes traditional Ethiopian platters, sometimes Ethiopian-inspired small plates, but always produce forward and made to be shared with loved ones.
Bring the supper club to your café, gallery or event space.
The full Le Tena menu for a private group or celebration.
worked with Sézane, Nike, On, Sauced, Melody, Cafe Babu, Culture Alchemy, Wild by Tart, Dozen Bakery, Rake London and Present Tense
Chef Abby Gebreegziabher’s cooking is rooted in Ethiopian diasporic traditions and shaped by every kitchen, market and table she’s ever been in. She runs Le Tena, an Ethiopian supper club, and cooks for private dinners, pop-ups, and brand events in between.
modern takes on traditional things, produce forward, family style, made with love.
Tell me what you’re planning and I’ll get back to you about dates, menus and what’s possible.