Amara DIALLO
Global Recipe Creator & Bold Culinary Voice
I’m Amara Diallo — I write recipes, chase flavors, and love food as much as I love the stories behind it. I didn’t grow up with just one kind of cuisine. I grew up between worlds: Sunday jollof, maple syrup on pancakes, soy sauce in weeknight stir-fries. Home was a mix — of languages, leftovers, spices, and heritage. And that’s exactly how I cook.
Before Recipster, I worked in nonprofits, wrote essays no one read, and spent most of my travel money eating — not sightseeing. I’ve grilled fish over charcoal in Dakar, folded dumplings in Montreal, and had real conversations in tiny kitchens from Oaxaca to Tangier. Some of the best chefs I’ve met never owned a restaurant. They just knew how to feed people with heart.
My recipes always come with a story. Sometimes they’re spicy, sometimes messy, but always real. I don’t believe in static “authenticity.” I believe in honesty — in food that shows where you’re from, or what you’re trying to understand.
At Recipster, I write for anyone who lives “in between” — between cultures, between languages, between two pots simmering at once. I want to help you explore, taste, and tweak until it feels like yours.
I live in Toronto, but my kitchen doesn’t have borders. My spice cabinet is joyful chaos, my playlists lean toward afrobeats, and I’m currently working on the very first Recipster – Eat First magazine, launching in early 2026.
Professional Affiliation:
Kaizen Co. Publishing
Website: https://kaizencompublishing.com
Business contact: [email protected]
Working Together, Cooking Together
I’m lucky to work with a team at Recipster that really gets it — people who care for what they do, who bring ideas that sometimes sound wild but always end up working. We mess things up, we fix them together, we laugh a lot in between. Somehow, that’s what makes everything better. There’s an easy rhythm between us — different skills, different voices, but the same heart. That’s what makes our recipes real, and our stories worth telling.
Behind us is our parent company, Kaizencom Publishing, which now collaborates with exciting brands like Gugami and Recipster itself. Together, we share one clear purpose: to create content that’s honest, tested, and constantly revisited. Every recipe, every article, every photo goes through real hands and real kitchens. That’s what makes it matter.
We’ve got bigger dreams waiting — filming recipes, starting a video channel that feels like an extension of the blog, not just an add-on. We want to hit the road, cook with people in their homes, and find those recipes hidden in family notebooks or stories told over tea. One day soon, we hope to turn all of that into something tangible — Recipster Magazines, printed and translated, sharing food and culture the way people actually live it: imperfect, warm, and full of life.
Leo SANTANA
Culinary Guide & Teaching Voice
I’m Leo — part recipe developer, part explainer-in-chief here at Recipster.
I don’t just want you to follow a recipe. I want you to understand it. Why that dough needs to rest. Why that sauce breaks.
Sam TRIBAK
Creative founder and brand strategist
I never really decided to become a “creative.” It just happened somewhere between a keyboard and a kitchen counter. I started out building websites, sketching logos, and writing bits of code that sometimes worked and sometimes didn’t.
Grace WHITMORE
Editorial Project Manager & Comfort Food Columnist
I’m the editorial project manager at Recipster. My job? Coordinating publications, making sure everything flows smoothly… and sometimes setting down my cup of tea to write a recipe or a little column myself.
