About Divya
My journey from teaching economics to working in culinary arts has been filled with passion and purpose.
Here’s my story…
2016
I’m a former international school teacher-turned-chef from Hong Kong. In 2016, I started my food blog, The Veggie Wifey, as a way to document my struggles with creating easy vegetarian meals for my multi-diet and multicultural home. My inclusive style of cooking, inspired by my mother and husband, resonated with many people around the world, and what began as a small Instagram blog has now grown into a loyal community of over 80,000 followers.
2018
In 2018, I began partnering with food companies I personally believe in to raise awareness about diet and nutrition. To date, I’ve had the privilege of working with over 20 multinational companies across the globe.
2020
In 2020, after giving birth to my first child, I decided to reduce my teaching hours to focus on raising my son. During this time, I encountered many stigmas surrounding postpartum and had the opportunity to collaborate with Honeycombers Hong Kong to raise awareness about the unspoken truth of Postpartum Depression.
2021
In 2021, after welcoming my second child, I decided it was time to pursue my dream of becoming a full-time chef. I completed my Diploma in Hotel Culinary Arts and now work with restaurants and hotels to support the expansion of plant-based menus across Hong Kong and Southeast Asia.
2023
In 2023, I created Hong Kong’s first vegetarian catering menu for kids.
Today, I write for several publications, develop recipes for various companies, cook for private events, and consult with restaurants to elevate their plant-based menus. I also host cooking classes, sharing my passion for vegetarian cuisine with others
If you’d like to connect or collaborate, feel free to reach out to me.