Susanna is a qualified professional Interior Designer, with over 10 years experience in commercial interior design. Graduating in Interior Design at Kingston University in 1996, she worked in several retail design consultancies before working for the highly successful design consultancy, iDEA, in 2000, where she later became an associate for the company. Over the years Susanna has worked for many prestigious clients, including Royal Sun Alliance, The Bank of New York, BBC, Sky, Prudential, Karrimor, Schuch and Dixons.

Whilst working for iDEA, Susanna came across raw food and began to quickly realise its huge benefits but, frustrated that raw food was still relatively unknown, with little support in restaurants and food stores, Susanna took the plunge to create her own interior design business, focused predominantly towards raw food. This was developed to help people create their own raw food restaurants, cafes and retails stores, as well as for organisation in the kitchen to support a raw food lifestyle.

In summer 2008, Susanna travelled to California to the Living Light Culinary Arts Institute and graduated as an associate chef under Cherie Soria. It was here where she learned the principles of creating delicious raw food meals that taste as good as cooked and the organisation required to create raw food recipes.