Rosalind Lim spent her childhood dabbling in the kitchen of her family-owned restaurant and later moved to San Francisco in the 1980s where she became deeply inspired by the organic and vegetarian lifestyle. Having worked for more than 20 years in the FMCG industries.
With a passion for culinary arts, nutrition and a background in management, Rosalind plays a key role in developing the vision, leadership, and strategies for Onaka. Besides running the business, she teaches Conscious Cuisine and provides personalized coaching in nutrition and wellness to companies and individuals.
Rosalind's specialty in Conscious cuisine is a combination of East-West culinary cultures featuring creative, home-style recipes that are authentic, fresh and flavourful. Her approach is realistic, sensible and pragmatic to eating consciously and healthily, presenting a unique repertoire of dishes that is not only a feast for the eyes but also the palate.