Restaurateur, storyteller and regenerative food advocate, helping restaurants become sustainable.
“On a mission to change how we grow, cook and eat.”
I’m Ana Lucia, co-founder of Cavita, a heritage Mexican restaurant in Marylebone, London, featured in the Michelin Guide. For more than 15 years I’ve worked across hospitality, communications and cultural storytelling, guided by one belief: the way we grow, cook and share food can heal people and the planet. With an MSc in Sustainable Agrifood Systems Management from European Institute of Innovation for Sustainability (EIIS), I now build projects that connect ancestral knowledge with regenerative futures.
Through Cavita and Maya Marylebone in London, I share the richness of Mexican heritage cuisine, from ancestral ingredients to the communities and stories behind them.
I also help restaurants become more sustainable in practical, measurable ways: rethinking sourcing, reducing waste, working with certified suppliers and preparing for certification with the Sustainable Restaurant Association (SRA). My aim is to make sustainability achievable for every kitchen, not just a few.
From heritage kitchens to regenerative fields, my work connects restaurants, people, food and the land.
Hospitality and Food Culture
I create hospitality experiences rooted in culture, heritage ingredients and meaningful stories. Co-founding Cavita and Maya Marylebone in London taught me how food can connect people, and I bring that to projects across cuisines and cultures.
Sustainable Restaurants
I support restaurants on their path to sustainability, from sourcing and waste reduction to supplier certification and preparing for accreditation with the Sustainable Restaurant Association (SRA).
Storytelling and Food Projects
I develop projects that give voice to producers and heritage ingredients, combining communications, documentary storytelling and research to inspire a more regenerative food culture.
Let’s grow something together.
Whether you’re a restaurant looking to become more sustainable, a producer with a story to tell, or a team building the future of food, I’d love to hear from you.
