O Tama Carey began her cooking career quite by accident, after finding herself in a kitchen in London about 18 years ago. Since then she has worked her way through many kitchens learning to cook food of diverse cultures.
Her last major project was at the helm of Berta, a modern Italian restaurant, where she worked with small suppliers, placed an emphasis on seasonal produce and started the Sagra dinners, a weekly-changing menu focusing on a particular seasonal ingredient. It was while here that she received her Time Out Chef of the Year award.
She is currently happy being an international gypsy chef and hatching plans while writing for SBS Food Online.