About Seulful Pantry
Chef Adjoa is here to deliver you a memorable experience. We want to heal the mind, spirit and body from the inside out.
We provide quality-driven, mindful dining experiences that promote wellness and sustainability. We use local organic produce from farmer’s markets & co-ops in the Tri-State area.
At Seulful Pantry, our core values are delivering high-quality sustainable meals, reinstating Love for Self and participating in sustainable wellness. We aim to heal the mind, spirit, and body from the inside out.
Fresh ingredients and bold flavors are what we bring to the plate. At Seulful Pantry, we want our guests to go beyond their comfort zone.
founder of Seulful Pantry
Taste Maker, Story Teller
Chef Adjoa Kittoe discovered her passion for the culinary arts at a young age through experimentation. Self-taught, she successfully runs a plant-focused, Modern West African cuisine, private chef service, catering to the tristate area. Wanting to fill in the gaps and advance her techniques, she enrolled at the Institute of Culinary Education (ICE, 2021) and currently assists with special events with ICE, the James Beard House, and various food companies. She is a freelance writer, recipe developer and has assisted various chefs with menu development and food styling. In her free time, Chef Adjoa runs a web development and project management company, catering to the hospitality industry.
who we are
We do not ignore tradition, culture and origin. In fact, we draw inspiration from Great Grandmothers and Great Grandfathers, and refine our ancient techniques and stories.
Sustainability is not a modern practice, but a return to ancient techniques of preservation and respect to the Earth. We promote and encourage waste-less meal preparation.
To describe the flavors of Seulful in one or two words will be a disservice. We aim to make your taste buds dance to the rhythm of flavor complexities.
what people are saying
Shenarri Greens, Cadence
She always on time, pays close attention to detail…She is my go to person for any event, industry advice, and recipe development.
Jay Weinstein, ICE Culinary
Her commitment to improving our country’s food systems drew my admiration. Moreover, she brings positive energy and enthusiasm to the work.
Nkem Oghedo, Ada Supper Club
Chef Adjoa is a pleasure to work with – from her innovative perspective on West African food to her thoroughness & professionalism, everything was an inspirational joy.