I created Alma Vita from a belief that food has the power to nourish far more than the body.

In a world that often feels hurried and disconnected, I find myself drawn to the rituals that bring us back to what matters: preparing a meal with care, gathering around a table and sharing meaningful moments.

Inspired by Mediterranean living and seasonal ingredients, I create food that is both nourishing and deeply satisfying. My cooking is guided by simplicity, flavour and a respect for quality produce, celebrating ingredients at their best. To me, nourishment and pleasure belong together; healthy food should feel generous, vibrant and genuinely enjoyable.

Whether preparing an intimate dinner, catering a retreat or creating a menu tailored to individual needs, my intention remains the same: to create food and experiences that leave people feeling nourished, cared for and completely at ease.

Experience & Background

My journey as a chef has been shaped by a genuine curiosity about food, health and the way people live.

After studying Culinary Arts Management at University College Birmingham, my career took me from private yachts in Australia and head chef roles in the French Alps to teaching cooking classes, working in plant-based kitchens and creating personalised menus as a private chef in London. Alongside my culinary experience, I completed a Diploma in Nutrition at Regent's University, allowing me to deepen my understanding of the relationship between food, wellbeing and everyday health.

Beyond professional kitchens, my understanding of food has been shaped by years of travel and a curiosity about how different cultures eat, gather and celebrate around the table. Having explored more than 50 countries, I've been inspired by the diversity of food cultures and local traditions. While my cooking today is rooted in Mediterranean principles and seasonal ingredients, my experience spans a wide range of international cuisines, allowing every menu to be thoughtfully tailored to the people I cook for.

Today, Alma Vita brings together these experiences to create food that is seasonal, personal and centred on genuine hospitality.