My Chef Journey...

With over a decade of experience as a plant-based chef, I've travelled the world sharing my passion for food. My journey started at 24 when I founded Soul Soup, a zero-waste social business in Brighton, UK. We created daily menus from rescued food that would have otherwise gone to waste, serving our community through a cafe, pop-ups, catering, cooking classes, and collaborations with local homeless and refugee organisations.

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Cooking with food "waste" allowed us to keep prices low and prove that plant-based eating can be accessible, whilst being delicious. As Head Chef at Soul Soup, I learned to cook intuitively and resourcefully—a skillset I’ve carried into a decade-long passion for plant-based diets, zero-waste cooking, and the power of food to heal and connect. Click here if you’re interested in learning more about my ethos. 

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I’ve cooked in off-grid communities worldwide - sometimes a cosy family meal of 5, other times a gathering of 100 strong sat in circle. I learned to grow, forage, and eat in harmony with nature. While caring for my mother through cancer, I deepened my understanding of culinary herbalism—her recovery still inspires me to this day to share what we learned about food as medicine.

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I have catered for weddings, festivals, and corporate events, but I primarily focus on wellness retreats, plant medicine ceremonies, and month-long yoga teacher trainings in Europe and South America. Whether it’s warming home-style buffet meals, canapes or fine-dining feasts, my menus always celebrate the local and seasonal abundance of the location and are created to support the work and intention of the event. Beyond bringing people together, my cooking inspires healthier eating and often fosters lasting change in participants' lives.

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After years of nomadic living, shaped by my childhood in Ireland and Morocco, I’m now based in London. I host pay-as-you-can brunches and supper clubs from my home and fine-dining experiences at pop-up venues. My work continues to bring me around the world, where I continue to learn from the land and cultures what it means to eat, live and love well. ​