Divia started her working life in the kitchen, working for master chef Roy Yamaguchi in Hawaii followed by the TV food network in New York, before returning to London. First she founded Bonsai, her highly successful catering company, and then Zuma, which won Best New Restaurant and Restaurant of The Year, in successive years. Zuma has expanded successfully to Hong Kong, Dubai and Istanbul, with more cities on the way.
Since selling out, Divia has set up her own tea business, consults for Harrods and for a restaurant group. She has also recently qualified as a nutritionist and is integrally involved in the development of The Royal Phuket Marina in Thailand. She lives with her husband and two children in London.