I’m a retreat chef specialising in gut health, creating food that supports the nervous system as much as it satisfies the appetite.

My work brings together over 40 years in the kitchen with a deep understanding of digestion, and hormones. I’ve worked across large-scale events and private retreats, including as a chef at Happy Place Festival, and now focus on more intimate, high-quality retreat experiences.

I don’t believe in restrictive food or passing trends. Instead, I create seasonal, deeply nourishing meals using high-quality ingredients (organic where possible), designed to stabilise blood sugar, support digestion, and help guests feel calm, grounded, and well.

My approach is “nervous system first.” That means thinking beyond what’s on the plate, considering how food makes people feel, how it supports energy across the day, and how it allows guests to properly settle into the retreat space.

From grounding arrival meals to shared cooking experiences and thoughtfully designed menus, I use food as a way to hold and support guests throughout their stay.

The result is food that not only elevates the retreat experience, but leaves people feeling genuinely nourished, both physically and emotionally.