About me

Approach

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I work at the meeting point of food, people, and kitchens. For over 15 years, I’ve cooked, designed, and organized food programs for private homes, retreats, events, and professional kitchens — always with an eye on both flavour and function.

What ties these projects together is a belief that the kitchen is a place of practice — where rhythm, structure, and generosity shape every dish served. My work is as much about making kitchens work — through menus, systems, and team support — as it is about the food itself. 

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Background

My experience has taken me from private yachts and remote retreats to family homes and creative camps, working with clients who value discretion, attention to detail, and thoughtful food. Alongside professional kitchen roles, I hold a diploma in Nutritional Therapy from the Institute for Optimum Nutrition, allowing me to bring a deeper layer of care to food programs and menu design.

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Current Work

Today, my work moves between practice and consultancy.
I help households, retreats, and hospitality teams make kitchens that serve — the people who cook in them and the people who eat from them. I design menus, build kitchen systems, train teams, and occasionally return to the stove myself. The through-line is always the same: food that works, kitchens that serve, and systems that last.