I’m Jinia, I’m from Rome, of Bangladeshi heritage, and have lived in London for 11 years now <3 I have lived a thousand lives, ranging from an artist with an installation and performance based practice, a creative technologist making interactive digi pieces and teaching, worked as a creative in advertising (W+K), and also briefly studied anthropology of food. All of my experiences have married perfectly into Fugazzi Fusion, where I express myself creatively with food as a concept. I spent my formative years in Rome, where I was cooking traditional Italian cuisine with a focus on high quality produce and simple techniques. In my young adult years, once I moved out, I began cooking traditional Bengali recipes passed down from my family. Here I learnt how to navigate the complex balancing of spices. Over time, I developed a new style of cooking that uses my cultural influences as a benchmark to innovate new flavours and techniques—usually a playful sensory experience of nostalgia and adventure. When making home-style food, I naturally lean towards balancing nutrition with flavour, making sure meals are both wholesome and satisfying. With a background in arts, and experience responding to creative briefs, food for me is exciting when experienced as a response to a concept. This can manifest as a performance, an installation, or other creative formats beyond traditional dining.

I have over three years of experience hosting and catering a wide range of food events, from intimate private dinners to large scale supper clubs and creative brand activations. Growing up in Rome with Bangladeshi heritage, my culinary journey has been deeply influenced by both cultures. In Rome, I refined my skills in traditional Italian cooking, focusing on high quality produce and simple, elegant techniques. Later, I delved into Bengali cuisine, learning the intricate balance of spices and the rich, layered flavours passed down through my family.​ These dual influences have become the foundation of my cooking, often blending the two in playful and unexpected ways. My work spans concept driven supper clubs, private dining, and styled food experiences that respond to creative briefs. I’ve developed and executed menus for up to 200 guests, while also being just as comfortable crafting personalised, nutritious meals for smaller gatherings or individuals. I'm confident working with dietary needs like vegetarian, vegan, gluten free, and always use halal meat. Across every setting, I ensure the food is not just delicious but nourishing, thoughtfully balanced, seasonal, and vibrant.