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Keya Wingfield (Photo by Joey Wharton courtesy Keya Wingfield)
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Wingfield’s Indian Christmas plum cake (Photo courtesy Keya Wingfield)
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Photo courtesy Keya Wingfield
Bombay Beginnings
“I grew up in the most colorful and vibrant city called Bombay, [India,] Mumbai now. I have far too many food memories, from being a regular at the Indian sweet shop in our neighborhood to plum cakes at Christmas to the insanely delicious street food. Bombay is a melting pot of cultures.”
Cooking Essentials
“I use a lot of spices when I cook; I love to layer them in and create flavor complexities. I’m also a big fan of texture and contrast, whether it’s in temperature or crunch. I’m always a bit heavy-handed with the ghee.”
Keya Wingfield (Illustration by Abigail Giuseppe)
Dining Hot Spots
“I love anything vegetarian at Edo’s Squid. I could eat the entire menu at Sub Rosa Bakery. Bagels from Chewy’s, farro or quinoa bowls from Stella’s Grocery, veggie tacos from Y Tu Mama, pimento cheese and all the veggie sandwiches from Montana Gold [Bread Co.].”
Pandemic Pivot
“A pivotal business moment that propelled me towards where we are now is the pandemic; 2020 is the reason we unexpectedly got into making chips, and it took off from there.”
Vision Board
“The most unusual snack I’d love to make for the brand is a wonky Cracker Jack-style popcorn, with a lot of variations.”
’Fits and Fitness
“I wish I had hobbies — I work a lot. I do enjoy ‘fashion’ and ‘beauty.’ I find it artful to put together outfits or to play with makeup. I love working out, lifting weights and boxing.”
Press Play
“My husband is a serious music aficionado; he also sang in a band, and he always shakes his head at my music choices. I love the Backstreet Boys. Outside of that, I love the Beatles, Bollywood music, Dolly Parton, Benson Boone, Mamas & the Papas, anything ’80s. My favorite local singer is my friend Erin Frye.”
Snack Attack
“I’m big on snacking. A few faves: cheese straws, pita chips, a ton of regional Indian snacks, popcorn, plain ol’ bread and butter (salted grass-fed butter, cold out of the fridge).”
