LEILA ELAMINE

Leila is a docu-media producer, culinary researcher, entrepreneur, and Edmund Hillary Fellow.

 

Leila's background bridges both the science and culinary fields. She’s made contributions to oncology research, co-authoring papers in journals like Nature and Science, and establishing the first phase one biopsy program at Massachusetts General Hospital.

 

In 2014, Leila began traveling the world documenting the stories of local food makers and the traditions behind their heritage recipes and ingredients. This body of work became the foundation for the Culinary Heritage Co., a 501(c)(3) educational nonprofit aimed to inspire individuals to make positive and sustainable changes in the way they grow, make, cook, and share food. During this 5 year period, Leila worked with locals in 70 international communities, interviewing 400 artisan food makers and growers, and documenting 250 traditional food processes. 

 

In 2019, Leila joined Shef’s founding team in San Francisco, an online platform connecting local communities with homemade meals. To date, Shef has delivered over 3 million meals across the U.S., creating jobs for thousands of home cooks—the vast majority being immigrant women of color.