Soon after becoming close friends, Mardi and Theo realized their culinary passions were in sync and, as Mardi’s grandfather has always said, they dance beautifully together in the kitchen. From the moment they began cooking together, it was clear how perfectly they balance with one another, whether preparing food for friends, or catering a wedding for one-hundred.

While both chefs are part-time carnivores, their creativity also comes to life when developing and conceptualizing health-supportive, plant based recipes and menus.

Theodora Kaloudis
Theodora graduated from Johnson & Wales University in 2008 with a BS in Culinary Nutrition. Before joining Brooklyn Fork & Spoon, she worked as a Culinary Nutritionist and Chef for The Fresh Diet, specializing in product  and recipe development. She has also worked as a chef for Dinner Thyme Catering, has taken courses in food styling at the French Culinary Institute, and currently develops recipes in the test kitchen at Martha & Marley Spoon. Her passion for cooking began early on as a young girl, working in the kitchen at her father’s Greek diner in Brooklyn.

Favorite song to listen to in the kitchen: It’s A Hit, Rilo Kiley

Favorite ingredient: Beets

Favorite travel destination: Corfu

Mardi Miskit
Mardi graduated from The Natural Gourmet Institute in 2014 with a certificate in Culinary Arts and Nutritional Healing. Before attending NGI, she developed a successful, internationally recognized vegetarian supper club which she ran between 2010 and 2013. After culinary school, she spent time interning at MOB in Brooklyn. Her culinary talents and zest for cooking were inherited at a young age from her mother, a former professional chef and caterer in NYC, and her favorite culinary teacher.

Favorite song to listen to in the kitchen: Bring It On Home To Me, Sam Cooke

Favorite Ingredient: Shallots

Favorite travel destination: Bali