My science, knowledge and experience as a former M&A consultant, CEO of a health brand & Certified Nutritionist have allowed me today to put my expertise and creativity at the service of cafés, restaurants and hotels, wanting to create disruptive and meaningful concepts.
My in-depth knowledge and passion for creating innovative products and experiences, combines with the genuine care I have for each client and project I work with. I have been developing recipes, concepts and health products for over 7 years. I have worked for a number of companies, each one presenting a unique challenge for me to either take a classic product in a healthier, or to create something completely new from scratch.
With a new focus on wellness, food is still a driving force, but with a more mindful twist. Luxury travelers or health-conscience customers recognize the benefits of healthy eating and that diet optimization doesn’t have to be overly complex or disappointingly devoid of flavor.
I am answering this with menus and nutrition programs rich in nutrients, combining ayurvedic and prophetic medicine such as healing golden turmeric lattes, warm chocolate date & tahini milk with raw cacao powder to support restful sleep, and energizing juices made with cucumber, celery, and Thai basil.
Your value proposition will be unique with 100% clean dessert options, suitable for vegan, gluten-free & ketogenic diets.
Culinary offerings include:
- Menu design with disruptive recipes.
- Staff training.
- Educational & communication content.
- On-going recipe development throughout the year.
Past clients include both large, international food producers (MARKAL, SEB, BIOMÉRIEUX, DANONE...) and smaller, local companies (Paris: La Maison Nomade, Ground to grow, Endofrance, Ecocentric, Lymfea, Anais Jazmine. Saudi Arabia: Wabi Sabi café, SN café, THAT café).
