Imogen Kwok freelances in food styling, recipe research and development, and culinary consulting.

She studied Art History at the University of St Andrews before earning her Grand Diplome in Professional Culinary Arts at the International Culinary Center (formerly the French Culinary Institute).

After working both in and out of the kitchen at restaurants such as Blue Hill at Stone Barns, Eleven Madison Park and Morimoto, Imogen began freelance work in San Francisco before moving back to New York City where she currently works.