Photo Gallery | Chef Kayla Simone Fowler | NYC + Hamptons

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line drawing of pomegranate with Kayla Simone Fowler

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whole grilled fish on a platter, surrounded by leafy greens, roasted grapes, figs, and charred citrus slices, with a light drizzle of white sauce.

A large charcuterie platter featuring a colorful assortment of fruits, cheeses, nuts, crackers, breadsticks, and peppers, arranged on a metal tray with flowers as garnish.

Small puff pastry squares topped with seared meat and garnished with herbs, artfully arranged in a line on a white plate with scattered microgreens and sauce drizzles, accompanied by a small side of fresh greens and lavender.

Grilled chicken, charred lemon halves, squash, fennel, and green beans are arranged in a bowl with a small dish of herb sauce in the center, offering a fresh and smoky presentation.

Fresh spring rolls filled with shrimp, vegetables, and herbs are neatly arranged in a white dish, with mint leaves and a lime half placed nearby for garnish.

Four bowls of fresh salad are arranged with slices of orange, cucumber, and greens, topped with mixed seeds and nuts for a bright and crunchy presentation.

Crusted lamb chops arranged on a platter, garnished with fresh mint and herbs, served with a creamy dipping sauce and a green herb relish.

Roasted chicken thighs in a baking dish, topped with fresh parsley and surrounded by slices of lemon for a bright, flavorful presentation.

Sliced steak arranged over a bed of fresh greens, garnished with thinly sliced radishes and purple edible flowers for a vibrant, colorful presentation.

Roasted chicken with lemon slices, leafy greens, carrots, and beans in a flavorful broth, served in a baking dish.

A fresh noodle salad with colorful, thinly sliced vegetables, herbs, and greens served in a large bowl, accompanied by a dish of peanuts, a sauce bowl, lime wedges, and chopsticks.

A spread of dishes on a wooden table, including a baked casserole, a bowl of fresh vegetables with hummus, and a platter of assorted toasts topped with colorful ingredients, arranged next to a small plant and a jar.

An arrangement of chocolate chip cookies and brownie bites surrounded by fresh blueberries, red currants, and decorated with edible flowers for a vibrant and sweet display.

Plates of vibrant beet salad, featuring a mix of red and golden beets, garnished with microgreens and served on small white square plates for a simple yet colorful presentation.

A colorful charcuterie board featuring an assortment of cheeses, prosciutto, nuts, olives, mini peppers, crackers, and a mustard dip, garnished with fresh herbs and edible flowers for a vibrant, fresh presentation.

Sliced roasted duck served over a bed of vegetables, garnished with a sprig of rosemary, and surrounded by an artistic drizzle of sauce on a white plate for a visually striking presentation.

Thinly sliced ceviche arranged with cucumber, apple, and radish slices, garnished with microgreens and a sprinkle of seasoning for a fresh and colorful presentation.

Roasted eggplant halves drizzled with olive oil and served on a bed of creamy yogurt, topped with fresh herbs, thinly sliced scallions, and a sprinkle of spices.

Baking trays filled with fish fillets topped with colorful slices of blood oranges, grapefruit, and lemons, garnished with sprigs of fresh rosemary.

A golden roasted whole chicken in a baking dish, surrounded by cooked vegetables and flavorful juices.

A sandwich filled with crispy pork, fresh greens, and a creamy herb sauce, held in a thick, crusty bread.

A creamy soup topped with roasted pumpkin seeds and crispy bacon bits, served in a white bowl.

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