discover private chef Rebecca’s health focused Ethos

Culinary art, created with care and consideration, and wholeheartedly filled with love.

Chef Rebecca brings fresh, seasonal produce together with her own unique fusion flair. She chooses the best ingredients available, avoiding GMO ingredients and seed oils.

She sources spray-free produce wherever possible, and carefully washes and soaks fruit and vegetables in a natural solution to help remove surface residues. She also grows her own greens, herbs and edible flowers, bringing the freshness and beauty of her garden to the plate.

From sourdough breads and crackers, slowly fermented over two days, to fresh ice creams and sorbets, house-fermented vinegars and pickles, Rebecca makes these elements herself. Each one is part of the care and creativity that go into her food.

With extensive study in integrative nutrition and wellness, Rebecca takes care to prepare food free from preservatives and additives. Her approach comes from a deep belief in the connection between what we eat and how we feel.

As a trained Reiki Master, Rebecca brings a thoughtful, intuitive presence to the energy of her cooking. Her love for food, and the care she takes with every ingredient, can be felt in each dish.