Nia Lee is a Black queer culinary artist and organizer and is at the forefront of redefining the intersection of art, food, and activism.

Drawing from their traditional Black American food lineage and imaginative art practices, Nia blends culinary expertise with creative ingenuity to craft experimental and captivating dining experiences. She coined the term Black Food Futurism to encapsulate her visionary approach to culinary art and activism.

Nia is also the founder of Storme Supper Club, a Los Angeles-based wine and dinner series centered on queer Black women, femmes, and gender-expansive people. Named after lesser known queer icon Stormé DeLarverie, Storme Supper Club fosters a space for connection, celebration, and culinary exploration for Black and Brown queer people all over the world.

Highlighted by prestigious media outlets such as Vogue, The Cut, Thrillist, and LA Weekly Nia's work has garnered widespread acclaim. Most recently Nia was featured in Netflix's acclaimed docu-series "High on the Hog," where their work is celebrated for its exploration of African-American cuisine's profound impact on social justice movements and cultural creativity in America.

Nia's global impact extends beyond the dining table, with prestigious residencies at renowned institutions worldwide. Additionally, she lends her expertise and unique approach to food design via her work as a food stylist and recipe development to notable newspapers and magazines, elevating culinary storytelling in publications across the globe.

Looking ahead, Nia aims to deepen her focus on queer supper clubs, food design, recipe development, and experimental culinary happenings. Through her transformative work, Nia Lee invites us to reimagine the future of food as a catalyst for community, healing, and social change.