Neema Syovata is a passionate Culinary Creative whose work focuses on East African cuisines and foodways. She combines academic rigor with a deep personal connection to food, exploring how it reflects culture, history, and identity. Her goal is to use her expertise to bridge the culinary traditions -past and present, of Africa with broader global conversations about food and its scholarship. 

Born and raised in Nairobi, Neema grew up surrounded by the women in her family, all extraordinary cooks – whether helping to prepare classic Kenyan dishes or learning the nuances of spices, food has always been more, a means of storytelling, connection, and culture. This foundation inspired her to delve deeper into the scholarship of food, ultimately pursuing her Graduate studies in Gastronomy.

As the creator of Modern African Table, Neema celebrates her culinary heritage while experimenting with contemporary twists on traditional flavors. Her work also showcases the creativity and adaptability of African cuisines through modern recipes, cultural essays, and exploration of foraged and local ingredients bridging her transcontinental experience.