How it all started?

When it comes to my personal motivation to run a business centred around plant-based foods, I am most grateful for how my relationship with my grandfather inspired me to know early on that this is what I wanted to do. His passion for gardening, for growing his own produce and cooking from scratch using fruits and vegetables from his own garden opened up my eyes to a natural and sensible way of living. Growing up, I wanted to take this way of living a step further and this is how I decided to have my own business.

As for my professional background, I guess what describes me the best is my belief that to make a difference you need to do things differently. More often than not, that means taking the road less travelled, adjusting to the unknown as if it was your second nature, and choosing to do only the things that make sense to you. 

This way of thinking made me leave college at the age of 16 (I was studying Hospitality Management at Gloucestershire College) because I felt I was drifting away from my original dream and I knew there had to be a faster and more practical way for me to achieve what I wanted. I don’t know if listening to my gut was the wisest thing to do, but looking back now, I’m grateful I did. 

For the last 13 years, I’ve had a variety of jobs across the catering industry. I’ve cooked as a chef in Michelin-starred restaurants and pubs, I’ve catered for impressive events, lush weddings and inspiring retreats all around the world. I have seen a considerable percentage of everything that’s out there in terms of eating and cooking. Some things left me in awe, others made me wonder.

Everything that I’ve learned inspired me to create my own food and my own rules to cooking and promote an eating lifestyle that is healthier, simpler and more natural. 


I’ve been a chef more than a decade now and this industry never ceases to impress me. Although at a first glance one might think things are getting worse, I believe they have never been better, clearer and easier nutrition-wise. Everything we need in terms of information and support is at our fingertips, we just need to reach out and choose what suits us best.

I currently specialize in plant-based cuisine that incorporates juice programmes, food programmes, and online cooking courses. As side projects, I use my knowledge and experience to develop recipes and meal plans for individual and corporate clients. In a world free of Covid-19, I also do retreat and event catering. 

The groundbreaking benefits I’ve seen a plant-based diet have on a person’s physical and mental well-being makes me more confident than ever that plant-based is the future of food – mainly because it takes proper care of our body, is gentle to our environment and is protective of our future generations, all at the same time.

As a health-conscious chef, my main purpose is supporting people experience the real healing power of a plant-based diet and guiding them every step of the way until they feel that eating plant-based is the best thing they’ve ever done for themselves. 

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