In ‘19 I started cooking professionally and quickly fell in love with the creativity and intensity of the restaurant life. But after 7 years I began to question whether that environment truly reflected the way I wanted to cook and grow old.

So when I had the opportunity to cook for a holotropic breathwork retreat for 20 days in Spain I experienced a glimpse of my future. Being surrounded by nature and community, Preparing meals became part of the healing journey itself. Caring and giving as my mother would do. I love getting to know the people I cook for, rather than checking a ticket.

From classic meat and fish dishes to plant-based menus or vegan dishes that feel abundant and naturally rich rather than restrictive.

Whenever possible, I choose:

• Organic and seasonal produce

• Traditional fats like coconut, olive oil, butter and ghee

• Homemade sauces, lemonades, bread, ferments..

• Ingredients sourced as close to their origin as possible

Rather than:

• Refined sugar

• Industrial seed oils

• Ultra-processed products & dry foods

• Ingredients chosen for convenience instead of quality

Every event is different, so I happily adapt to allergies, dietary preferences and the philosophy of each host while staying true to this approach.

I’m deeply curious about plants, physics and psychology. Inspired by Herbalism and how ingredients can influence energy, mood and work as a medicine. My mother, Maïté Matterne is Orthomolecular Gut Therapist at wealthybiome and she inspires my everyday so I love to infuse her knowledge into my recipes.