Off Menu Issue 02 is here!
My poem’s inside–now at the TATE Modern and 30+ global stockists.
I’ve been contributing as Editor-at-Large thanks to @35mmsophie and her vision! A weekend project built on shared meals and memory.
Issue 02 launched in Brooklyn at @masqueradebrooklyn with cocktails by @sag.nyc and bites by Chef @russellmarkus
This edition? Food as identity, how it carries, resists, and reinvents. Especially in NYC.
Support stories with bite.
@offmenumag
#OffMenuMag #FoodAsIdentity #PoetryInPrint
My very first client was Fernando Botero.
Fifteen years ago, I found myself sitting in his apartment overlooking Central Park, walls lined with his unmistakable forms, the city humming quietly below. I was young, wide-eyed, and somehow entrusted with the honor of shaping the press around one of the greats.
It was 2010. Instagram had just launched, and media still thrived on relationships, not reels. I remember emailing journalists and getting thoughtful replies, building stories one line at a time.
In those afternoon talks, Botero taught me something about scale, not just in form, but in presence. Those moments shaped the way I see art, storytelling, and this career that’s taken me across continents and through countless cultural chapters.
Everything’s faster now. Louder. But the work that stays with you? It always begins with relationships that are quiet, intimate, and unforgettable.
RIP Fernando.
A little flashback, my favorite shoot I produced with photography by @zenithrichards featuring #marinaabramovic #mickalenethomas #peterregli #rubyamaze
“Simple, delicious things you can enjoy on a skewer that's grilled over charcoal while you're chatting with your friend or partner that you love, while listening to your favorite songs, and getting looked after by someone who sees you. You look up and see the whole thing unfolding. Pure enjoyment of service, space, food, and hospitality.”
This is how Chef Jeff Claudio (@jeffeclaudio ) describes what a first-time guest should understand about Stoke (@stoke.berlin ) and his philosophy.
Our latest digital story offers a closer look at the thinking behind that approach — from the rhythm of the grill to the atmosphere Jeff hopes guests feel the moment they walk through the door.
Read the full story at the link in bio.
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Words by Mi Mi Chloe Park (@airpleinmode )
Photos by Sophie Chen (@sophienuochen )
#offmenumag
At Stoke (@stoke.berlin ) in Berlin’s Kreuzberg district, Chef Jeff Claudio (@jeffeclaudio ) cooks over charcoal, with yakitori as the foundation.
The Canadian-Filipino chef was shaped by kitchens like Yardbird in Hong Kong and Burnt Ends in Singapore. Together with Jessica Tan (formerly of Copenhagen’s Relæ Group) (@jessicafatcat ) and Niklas Harmsen (@slurpremo ), they built Stoke from the ground up.
Sichuan heat, Cantonese comfort, Taiwanese and Korean influences drift through the menu, filtered through Japanese grilling technique and seasonal European ingredients.
In our latest digital story, Mi Mi Chloe Park (@airpleinmode ) visits Stoke to speak with Jeff about charcoal cooking, running a kitchen based on trust rather than hierarchy, and why hospitality still matters more than reinvention.
Read the full story at the link in bio.
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Words by Mi Mi Chloe Park (@airpleinmode )
Photos by Sophie Chen (@sophienuochen )
#offmenumag
