Bold Flavors. Joyful Plates. Global Roots.

At Cou Cou Cooking, we believe every dish tells a story—and ours begins in the Caribbean and travels the world. Cou Cou Cooking by Chef Theodora Ellis brings a vibrant fusion of cultures, flavors, and experiences to the Bay Area catering scene.

Born in Barbados, Theodora was raised on the layered culinary traditions of the Caribbean, where African, European, Indigenous, and Asian influences blend into something truly magical. Since 1988, she’s cooked her way across the U.S.—as a fromager in New York, a charter chef in Alaska, a restaurant chef in Seattle and Chicago, and a beloved café owner in the Bay Area. Today, she pours that lifetime of experience into every meal served by Cou Cou Cooking.

Our name is a nod to cou cou, the national dish of Barbados—made with cornmeal and okra, humble ingredients that speak to the resilience and richness of Caribbean culture. It’s also a cheerful “hello” in French—coucou!—which perfectly reflects the warm, welcoming spirit of our food and team.

Whether you're hosting an intimate gathering or a large celebration, we craft menus that surprise and delight—with colorful, globally inspired flavors that leave guests smiling and plates empty.

Cou Cou Cooking

Org chart

Teams

Offices

Cou Cou Cooking

Org chart

Teams

Offices

Related companies