CHef. Gastronomer. Researcher
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CHef. Gastronomer. Researcher *
At the intersection of gastronomy, nutrition and circularity.
Our why
Research shows that our global food system is one of the leading drivers of climate change, and biodiversity loss.
Food is our most intimate connection to the planet and yet somewhere along the way, this connection got lost and is having a detrimental impact on both people and planet.
Food should have no hidden costs.
A beautiful plate of food and a regenerating ecosystem are reflections of the same idea. And yet they are out of alignment.
We need to start thinking differently about our food, to bring it back into alignment with our natural systems. Care needs to be central to how we cook. Chefs play an important role in this change, and so do you!
Food is art. Food is science. Food is a tool for transformation.
how we think
The way we eat reflects the way we live on this planet. Yet our food system runs on a linear logic — take, make, dispose — extracting value without giving anything back.
Circular Gastronomy is a framework for chefs and decision-makers to bring circularity principles into how we think about food and how we cook.
Kitchens are one of the most under-utilised leverage points in the food system. The CG framework offers science-based tools that can be practically implemented into kitchens. It celebrates chefs as potential agents of change and works to bring care back into how we relate to food.
My work lives at the intersection of gastronomy, nutrition and sustainability science.
We are on a mission to connect with chefs, academics and entrepreneurs building toward food that re-sources both people and planet.
What we do
consulting and training
I work with lodges to design circular menus that celebrate indigenous, seasonal ingredients — plant-forward, nutritionally dense, and rooted in the ecology of place.
Through on-site chef training, I embed nutrition, sustainability science and circular kitchen principles into practical kitchen systems.
Chef / dining experiences
As a private chef with over 10 years in the industry and certified in holistic nutrition, I assist high-end clients with hyper-specific dietary requirements. I produce elevated cuisine that is highly nourishing as well as a unique sensory experience.
food systems research
I am currently working on research around developing a Circular Gastronomy Framework for chefs and decision-makers in the industry to create circular kitchens as a node for food systems transformation.