Brianna Hollingsworth8 Images
Ever found yourself salivating over a pair of Rick Owens Cargobasket boots? Had an urge to bite down on a 2003 Prada bag? Or craving a taste of a Junya Watanabe look? Then Brianna Hollingsworth’s runway-inspired dishes are for you. The internet has been devouring her fashion-meets-food content, with her account soaring to 15,000 followers in just two weeks.
The South Jersey-based creative came up with the idea on a whim, combining her two passions to create an entirely new concept. She takes runway looks that catch her eye – mostly edgy, avant-garde styles – and transforms them into “exquisite” and “sexy” dishes. “It’s OK if someone looks at the dish and thinks it’s weird or even unsettling,” she explains. “It’s pushing boundaries, it’s different and I love that. Runway is the same thing – not everyone loves it, but it’s always intriguing.” Her creations have left her audience hungry for more, with fans already requesting specific looks, urging her to open a restaurant and calling for a cookbook. It’s got Hollingsworth thinking about the future: more brands, more looks, culinary school and even sexier dishes.
Below, we catch up with the creator about her viral TikToks, the online reaction to her dishes and her favourite shows to pull from.
You’ve caught TikTok’s attention by making runway looks into dishes. How did you get started with that?
Brianna Hollingsworth: I was looking at Michelin restaurants’ food on Pinterest and Cosmos, thinking about how I plate food – food design and plating are super important to me, and a really fun part of the process. It’s like expressing yourself through clothes.
I kept seeing the same kind of plating designs over and over, so I spent days researching looks and asked myself: how do I make this more me? I randomly started looking at runway looks, just for colours and patterns, but it was this Undercover AW07 look which became the first TikTok I made for this series. I was like, ‘Oh my god, OK – I’ll take runway looks and make them into the perfect sexy dish.’
The response to your runway dishes has been massive – did you expect it to take off the way it has?
Brianna Hollingsworth: I did not expect the growth I got. I feel like this all happened so fast within this week. I started at, like, 200 followers and now I’m at 15.1k. This was all literally in a span of a week. I’m just so very beyond thankful people love the art I’m creating and see something big here for myself and the future. When I originally had the idea, I had this feeling that it was going to be big, which is why I was so antsy to get it done, but I don’t think I was expecting the growth to come so fast! I’m so thankful it did, and I can’t wait to keep creating insane, sexy runway dishes and even more expansion to different ideas in the future.
What’s your background in cooking?
Brianna Hollingsworth: I took cooking classes as a kid, around 10 years old, inspired by my uncle Adam, who graduated from a top culinary school, but sadly passed away at 25. He’s been a big motivation for me.
I really got into cooking about three years ago, making things from scratch and learning authentic recipes, mostly self-taught. I love cooking for others, plating food, and the peace it gives me. I did some TikTok videos in 2023, but stopped when I didn’t feel inspired. About two weeks ago, I started again with a new mindset, and that’s when one of my best ideas came – something that truly feels like art and me.
And what about fashion?
Brianna Hollingsworth: My fashion knowledge really started back in high school. My friend KC and I would always plan ways to replicate outfits we saw on celebrities and find ways to afford all the things we couldn’t at 16. I dealt with a lot of insecurities as a teenager, but I always felt if I was dressed cool and comfortable, those insecurities wouldn’t matter as much. I felt more comfortable being myself and expressing myself than playing it safe and ‘fitting in’.
Growing up in South Jersey, fashion and expressing yourself in different ways wasn’t really a big thing. Finding this combination of food and runway is very new to me. This journey has been long and confusing, but I’m lucky to have recently found a way to make it all work.
Brianna Hollingsworth dishes11 Images
Growing up in South Jersey, fashion and expressing yourself in different ways wasn’t really a big thing. Finding this combination of food and runway is very new to me – Brianna Hollingsworth
Do you have a favourite runway look you’ve transformed into a dish?
Brianna Hollingsworth: I would say my favourite is the Dolce & Gabbana AW06 look I did with the cod fish. The colours were everything. It was an exact replica of the colours of the look. I felt the dish gave an icy cold feel like the collection was going for, and even the dimension of the food was everything to me. It just made so much sense.
I have specific styles I am drawn to. Anything with an edge or avant-garde feeling, and of course more neutral colours at the moment. Some of my favourites are Undercover, Rick Owens, Junya Watanabe, and Comme des Garçons, or any classic early 2000s runway. At this moment, these brands help me create a dish more my style. I just started this, so throughout the journey I will be doing every brand from Chanel to Dior, more Jean Paul Gaultier and even more Marithé François. There really isn’t a look I won’t or can’t do, let’s put it that way. I would like to challenge myself with more colour, so I’m thinking of doing a dish from Dior’s AW98 collection next.
Dream collab?
Brianna Hollingsworth: My dream collab is worldwide and is with every high-end brand I can think of! One day, I want to be able to do one of their dinner parties or design the food of any events that are held. Even doing food design for campaigns would be amazing. There was a pop-up dinner designed by Alexandre de Batak and guest chef Sho Miyashita that was so fabulous, I saw from [culinary studio] We Are Ona, so that would be a dream collab.
What’s to come – I saw something about a possible cookbook?
Brianna Hollingsworth: I don’t want to disclose too much information on the cookbook, but I am collabing with a friend to make a food lookbook come to life, and it is currently in the works!
