At Underground Chef, we believe great food is about more than flavour — it’s about nourishment, connection, and the sheer joy of eating well at every stage of life.
Today, we’re thrilled to introduce someone who embodies that philosophy wholeheartedly.
Meet Linda Kilworth — our new Dietitian & Nutritionist, bringing 42 years of deep, real-world experience to our community.
Linda will be contributing a monthly article exclusively for Chef’s Table members, blending nutrition science with everyday cooking in a way that’s practical, accessible, and delicious.
But her story is too good not to share with the entire Underground Chef family — so we’re welcoming her here, inside the Cook’s Collective, so you can get to know the incredible woman behind these upcoming articles.
Hi, I’m Linda.
I’ve been a Dietitian for 42 years, working across a wide range of roles — from private practice to community programs, from running a bed and breakfast to spending more than three decades in Aged Care. Each chapter gave me new insight into how people eat, what shapes our food choices, and how deeply food ties into our wellbeing.
Like Ian, I was born in Australia but raised within a rich cultural tapestry.
My mother was Japanese, my father from the United Kingdom. I spent my early childhood in the Northern Territory before our family moved to Queensland.
Mum often spoke about arriving in Darwin in 1958 — the heat, the unfamiliar ingredients, and the adventure of learning how to cook English-style meals with almost no experience. Somehow, she mastered the basics quickly (as mothers tend to do), and her cooking became the foundation of our home.
I spent time in Japan throughout my childhood and developed a love for the simplicity and purity of Japanese cuisine. Later in life, I learned that my grandfather was a licensed Fugu (pufferfish) chef — a detail that suddenly explained the meticulous, careful approach to food that runs in our family.
Growing up mixed-heritage, like all children with blended cultures, I worked hard to “fit in.”
I regret that a little now — especially letting my fluent Japanese fade as I grew older — but food remained the language that always connected me to my identity.
In my early twenties, I joined the Australian Army Reserve. It was part giving back, part seeking adventure, and — in hindsight — a surprising extension of my food journey.
I learned to drive trucks, dig trenches, fire multiple weapons, and complete mountains of paperwork.
But I also learned how a field kitchen operates and experienced the earliest form of “meals on the move.” These hot, home-style dishes cooked out in the field were the Army version of Uber Eats long before the concept existed. Hungry soldiers were always grateful for a comforting, sustaining meal.
It reinforced something I still believe today: food doesn’t need to be fancy to be meaningful — it just needs to nourish and satisfy.
After decades working in Aged Care, I’ve learned one thing above all:
Restrictive diets are rarely helpful.
As we age, we tend to eat less. Many people unintentionally slip into malnutrition — not because they don’t care, but because food becomes less enticing.
So what matters most?
Nutrition is important, yes — but so is pleasure. So is culture. So is the emotional connection we build through food.
This is why I’m a strong believer in Culinary Medicine, an evidence-based approach that blends nutrition science with the art of good cooking.
And it’s exactly why joining Ian and the Underground Chef team feels like the perfect fit.
Together, we hope to show our community — and especially our Chef’s Table members — that healthy eating can be:
Accessible. Delicious. Affordable. Satisfying.
And absolutely achievable at home.
Linda will publish a new article each month, covering topics such as:
Each piece will complement the recipes, tutorials, and masterclasses Ian creates — giving members a complete “cook smarter, not fancier” roadmap backed by real nutrition expertise.
We’re honoured to have Linda as part of the Underground Chef family.
Her knowledge, lived experience, cultural depth, and compassionate approach to eating well align beautifully with everything we stand for.
Please join us in welcoming her — and keep an eye out for her first Chef’s Table article. It’s going to be something special.
— Chef Ian