Brianna Hollingsworth’s only just started posting her food content on TikTok, but she’s already got us craving more. Over the past few weeks, the internet’s been eating up her runway-inspired dishes, salivating over Gucci 2004 (Tom Ford era, of course) made from yellow tomatoes, a JPG-style branzino, and a “sexy” beet orzo inspired by Ferrari FW25. If you’ve ever wanted a taste of D&G’s FW06 or wanted to take a bite out of Rick Owens’ jelly Cargobasket boots, Brianna’s your girl.
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“I was looking at Michelin restaurants’ food on Pinterest and Cosmos and thinking about ways I plate my food,” says the South Jersey-based creative. “I express myself through clothes and now the way I ‘dress’ my food.” Her inspo comes from early 2000s, grunge and avant-garde collections – whatever she deems delicious. “I randomly started looking at runway looks and the colours and patterns. It was this Undercover FW07 look, which was the first TikTok I made of this series.”
We linked up with the creator to chat about her yummy content, the shows that make her hungry, and what she’s cooking rn.
How did you start out doing your videos?
“It was pretty random. It started with me making a cooking page in 2023, I was posting videos that weren’t exactly doing it for me, which is why I stopped for a while. Then, I was making a sandwich one day and I was like I should just record it and say what it is. I think doing that gave me a nudge to kind of just keep going. So, I started this sexy sorbet thing and it started taking off from there. I would just film from my little kitchen really working with nothing. I brainstormed ideas which led me to runway into food.”
What got you into cooking?
“I was always into cooking. As a kid, at about 10 years old, I would go to cooking classes with my grandma. My uncle Adam was a chef and graduated from one of the top culinary schools. He passed away at 25, but has been a huge motivation for me. I didn’t go to culinary school, but I am planning to so I can really advance my work to the fullest capacity.
“About three years ago, I got really into it. Enough where I would cook everyday from scratch and cook for everyone constantly. I wanted to make it a career, but I wanted fashion to be involved.”
What’s been the yummiest runway show you’ve done so far?
“I would have to say the Ferrari 2025 that I recently made. It was a beet parmesan orzo. I’m on an orzo kick right now. It had the perfect balance of savoury with this earthy tone and a hint of parmesan. It was buttery and, of course, sexy.”
From left: Brianna Hollingsworth©, Ferrari©
Which runway show has been your favourite to make?
“I would say my favourite is the Dolce & Gabbana Fall 2006 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 the icy-cold feel the collection was going for, and even the dimension of the food was everything to me – it just made so much sense.”
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What’s been the best comment on your videos?
“It’s been things like ‘your name is going to be so big’ and ‘this is the most original refreshing thing I have seen in a while’. It always makes me feel good knowing people see the potential in me that I see as well.
“The funniest was ‘I don’t rlly follow ppl on this account bc im trappin off my moms phone so this isn’t my main account but girl u are BRILLIIAANNTTTT’ – the beginning is funny to me, lol.”
What collection are you cooking next?
“I think I’m going to skip my other ideas and jump into any of John Galliano’s work.”
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What do you see in a collection or piece that makes you say like “yeah, this would eat as food”?
“Recently I saw Robert Wun Fall 2025. I just know I could make the coolest dish from that show. Insane work.”
If you could literally eat any fashion item what would it be?
“It would be the Chanel Cruise 2010 wedges I have been so obsessed with this past week.”
What fashion item do you think would give you food poisoning?
“Any kind of ribbed clothing – not sure why, but I’m not a fan of it.”
For anyone wanting to start out on social media, what’s your advice?
“My biggest advice is just start. The hardest part is starting. It doesn’t need to be perfect, just do it. You never know who’s watching. I also think consistency is key. The more you post the better you get at it. I think putting your work out there is the most important thing. There’s a Tyler, the Creator interview that touches base on what I just said and I think about it often.”
Where does your inspo come from?
“Inspiration for me changes all the time. A big inspiration with my food is architecture, specifically brutalist architecture, and obviously fashion, specifically early 2000s, something that gives avant-garde.”
What else are you cooking rn?
“I am currently working on a food lookbook. I would also like to do a pop-up in NYC with my food items.”
Featured images Brianna Hollingsworth©
