Renowned fashion icon Diane von Furstenberg faced a challenging journey after being diagnosed with tongue cancer at the age of 47. While the fashion world adored her, her personal life took a demanding turn, especially in terms of enjoying her meals. Struggling to eat solid foods post-diagnosis, von Furstenberg turned to her trusted personal chef, Jane Coxwell, for help. Coxwell, known for her culinary expertise and previous role as the head chef on von Furstenberg’s superyacht Eos, embarked on a mission to create vegetable-based blends that not only catered to von Furstenberg’s palate but also provided nutrition and ease of consumption.
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In 2019, after years since the cancer diagnosis, von Furstenberg encountered difficulties with eating, particularly swallowing solid foods. Coxwell, understanding the importance of food’s role in comfort and healing, began crafting vegetable-based blends that were not only delicious and nutritious but also easy for von Furstenberg to swallow. Stripping away unnecessary ingredients like butter and cream, Coxwell focused on incorporating wholesome components to enhance flavour and health benefits. The blends were initially shared with von Furstenberg’s close circle, with Coxwell experimenting with various applications – from dips to pasta sauces, catering to different culinary needs.
Impressed by the positive impact the blends had on her wellbeing, von Furstenberg saw the potential for a wider audience to benefit from Coxwell’s creations. Thus, the idea to commercialize the blends was born. The result – OKO vegetable blends. Currently offering three vibrant and nutrient-rich blends, each distinct in colour and nutritional profile, OKO aims to provide a healthy yet accessible option for consumers. Von Furstenberg, actively involved in the development process, played a crucial role in ensuring the blends maintained the same quality and taste she enjoyed. Coxwell shares that von Furstenberg’s favourite blend, Beet Ginger, reflects her love for beets, both in taste and colour, making it a personal and cherished creation.
The OKO blends extend beyond personal preferences, with each blend carefully curated to offer a unique flavour profile and versatile applications. From the sweet and antioxidant-rich Beet Ginger to the naturally sweet Carrot Turmeric and the zesty Cauliflower Lemon, the blends cater to diverse tastes and dietary needs. Coxwell envisions expanding the lineup to include more colourful vegetable options, such as purple sweet potato and green varieties, showcasing the brand’s commitment to culinary innovation and wholesome ingredients. With a focus on colour, texture, nutritional value, and taste, OKO strives to deliver a vibrant and impactful culinary experience for its consumers.
Looking to the future, OKO has exciting plans to introduce OKO Sweet in 2026, a fruit-based iteration that promises to uphold the same standards of health and versatility. This new venture opens up opportunities for incorporating the blends into various meal components, including desserts, breakfast items, and more, further enhancing the brand’s culinary presence. As a collaborative effort between Coxwell and von Furstenberg, OKO stands as a testament to innovation, friendship, and a shared passion for wellness through food. With von Furstenberg’s support and Coxwell’s culinary expertise, the brand is poised for a bright and delicious future, offering unique blends that not only nourish the body but also delight the taste buds.