Description:

I am a retreat chef, seasonal cook, and regenerative food practitioner with five years of organic farming experience and a deep love for creating nourishing atmospheres. My cooking weaves farm-to-table ingredients, herbal tonics, broths, ferments, and ancestral foodways with storytelling and ritual. I design plant-forward, nutrient-rich menus that support transformation, creativity, and healing while honoring local landscapes and producers. Experienced in wilderness programs, adult retreats, plated meals, and multi-day immersions, I bring grounded presence, adaptability, and strong kitchen organization to every retreat I support.

Gallery:

Services I Offer:

Retreat and event cooking, seasonal menu design, plant-forward meals, herbal tonics and broths, fermentation workshops, dietary accommodations, kitchen systems, team leadership, and creating nourishing, grounding food experiences that support healing, embodiment, and transformative retreat work.

I’m Based In:

Bellingham, Washington, surrounded by the farms, forests, and coastlines that inspire my seasonal, land-connected approach to cooking and nourishment.

I Can Travel To:

Italy, France, Portugal, Spain, and other European retreat locations. I’ll be in the region in late summer through fall 2026 and open to cooking and collaborative work.

What Inspires Me:

Seasonal landscapes, ancestral foodways, herbalism, storytelling, and creating meals that ground, heal, and connect people more deeply to themselves and the natural world.

My Favourite Book:

I love Ottolenghi’s cookbooks and the Noma Guide to Fermentation. Beyond inspiring cookbooks, I love immersing in fantasy works of Robin Hobb, Octavia Butler, and Ursula K Le Guin.

My Favourite Retreat Locations Around The World:

Anywhere surrounded by the natural beauty of the local environment. I love the temperate forests of the North Western US. I love tropical Hawaii. I love the food culture of Oaxaca, Mexico.

My Favourite Food Is:

Creating vibrant, balanced bowls that showcase seasonal produce, layered textures, bold sauces, and thoughtful flavor pairings rooted in nourishment and creativity.

The Cuisines And Diets I Can Cater For:

Plant-forward, Mediterranean, ancestral, gluten-free, vegan, vegetarian, Ayurvedic, no-allium, detox-supportive, nourishing whole-foods cuisine tailored to guests’ needs.

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