Hi I'm Tonii Hicks
I am a chef, educator, culinary food wellness coach, and interdisciplinary creator who embodies healing practices through cooking
Food, for me, is a language—one that connects culture, history, and personal narratives. Growing up in Philadelphia, I was immersed in my family's tradition of "creatio ex nihilo," the art of creating something meaningful from the simplest of ingredients, a philosophy that continues to shape my culinary approach.
​
My academic journey has significantly shaped my approach as a chef and culinary wellness coach. I earned my Bachelor’s degree in Food Science from Drexel University, where I developed a deep understanding of the chemistry and innovation behind food. This foundation gave me the tools to explore how ingredients interact and how to optimize their flavor, functionality, and nutritional value. Building on this, I am pursuing my Master’s degree in Mind-Body Medicine with a concentration in Integrative and Functional Nutrition from Saybrook University. This advanced study allows me to connect the dots between nutrition, holistic wellness, and the mind-body connection​​
For over a decade, I’ve worked in high-profile restaurants in Philadelphia and Mexico, honing my skills while broadening my perspective on food as a form of creative and personal expression. My journey through teaching, community engagement, recipe writing, and food research has deepened my understanding of how food can nourish not just the body but the mind and soul. Prestigious fellowships and residencies with the James Beard Foundation, Stone Barns Center & Blue Hill, The Philadelphia Museum of Art, and The Free Library of Philadelphia have allowed me to refine my craft while cultivating a profound appreciation for the interconnectedness of food and wellness.
As a private chef, I create intimate dining experiences that invite guests into a world where each dish tells a story—evoking memory, emotion, and a sense of place. Beyond crafting exquisite meals, my true passion lies in educating others about the mind-body connection and the wellness benefits of food. I believe that food can heal, I believe that food can heal, and I use rooted healing approaches in my cooking to promote well-being from within. By weaving together the nutritional, emotional, and healing properties of ingredients, I aim to empower individuals to embrace food as a tool for self-care and creativity. Through my work, I hope to inspire others to explore the profound connection between what we eat and how we feel, fostering wellness through every dish.
ACCOLADES
Stone Barns Center & Blue Hill
Regenerative Farming Fellowship' 2021
​​James Beard Foundation
Beard House Fellow Presented By Visit Philly' 2022
​
Friends of Bache Martin Council
Program Committee Chair' 2022
Volvér Restaurant
6 - Week Residency Chef' 2023
Philadelphia Museum of Art Residency
2 - Month Residency Chef’ 2024
​
Careers Through Culinary Arts Program
Chef Council’ 2024