MEET GLAM GOURMET ROMILLY NEWMAN

Photos courtesy of STATHE shot by Ola Wilk

 “That is my mission in life, taste,” explains twenty-something New York-based chef and food stylist who has been working in the culinary industry for more than a decade after gaining attention as the youngest competitor on Chopped at the tender age of thirteen. 

Her delicious taste in food, fashion, art and design belies her age and are with increasing momentum, propelling her to the top of the domestic goddess food chain. 

“I wanted to figure out a way to combine all of my interests while still being taken seriously as a chef,” muses Newman, whose carbonara recipes and cocktail choices are creating as much of a stir as her style. Known for her platform heels and feminine maxi dresses from her go-to designers like Vampires Wife and Doen, she is as well dressed as her favorite shaved brussels sprout salad at Via Carota. “People always say: ‘Oh, you don’t have to get so dressed up for me,’ and I’m like, it’s not for you, it’s for me! It’s a coping mechanism and how I escape some of life’s bleak realities.”

With the lifestyle brand she is building, Newman hopes to spread the joy of satisfying the senses while reiterating that her taste doesn’t have to be yours. She wants to teach others how to find things that make them happy and strategies to implement them into their own lives. “I’m not telling everyone they have to be a Victorian widow,” she laughs, looking ever the part with her flawless porcelain skin and poof-sleeved frock.

For Newman, real luxury is all about intention, time, and attention to detail. From the way you prepare your egg in the morning to the bubbles you put in your bath or rituals around sleep, these are ultimate luxuries she can help curate. “I think a lot of influencers tend to repeat what’s trending but I’m not about telling people what they have to buy at this exact moment, it’s truly down to lifestyle and learning to express individualism.”

Some of these critical laissez-faire lessons were imparted by Newman’s Parisienne Mother, who taught her the party is only as good as how much fun your guests have, something this haute hostess takes to every table with a collection of vintage silver and table linens to prove it. She treats every guest as the VIP at an event, even if the Martha Stewart is snapping Instagram photos of her artfully arranged acorn-fed ham nestled on a table terrain of butter mountains between an archipelago of sterling bowls brimming with baguette. Working the room is part of the party giving process.

Despite her serene exterior, Newman admits she is always anxious before her food is served and is incredibly self-critical, no matter how much recognition or validation she receives. “I will always have that nervousness, and I thank God for that. It’s what keeps me good at cooking because I am constantly pushing myself to make it one percent better, to learn new skills, and further my understanding of flavors.” 

So how does a woman constantly surrounded by lavish meals, size two dresses, five-inch heels, and society photographers maintain a healthy self-image? “I am very much an aesthetic person, so I do hyper-fixate on the way my body looks, and I would be lying if I said I didn’t care…” confesses Newman. She eats everything (except red peppers) and rather than dieting, finds balance by keeping to simple foods like roast chicken, raw fish, and salads on days she isn’t working.

“I am someone with zero self-control as a human being across all boards, but I focus a lot more on how my body feels now instead of how it looks. There are times I know I’m eating way too much fat or gluten, and I know my body feels sluggish, and I know this decadent hedonistic lifestyle can’t be every night.”

Working on more practical ventures like a partnership with her favorite French heritage cookware brand, Staub helps keep her balanced while manifesting her next high-heeled steps. Hoping for her dream would be food collaborations with fashion houses like Hermes and Chanel and working with hotel groups hosting unique experiences and curating culinary programming. Food for thought.